Ingredients

250 gm: Kabuli channa
50 gm: Rajma
2 tsp: Tea powder
2 pieces: Clove
1 piece: Cinnamon
1/2 tsp: Black pepper
2 no: Green chillies (or according to taste)
1 piece: Ginger
1/2 tsp: Eating soda
3 tsp: Annardana paste
1/4 tsp: Mango powder (aamchur)
1 tsp: Garam Masala
3 no: Potato (boiled medium sized)
1 no: Tomato (good size chopped
2 tsp: Ghee
Salt to taste
Ingredients for Masala
1 no: Bay leaf (tej patta)
2 tsp: Mustard seed
2 tsp: Zeera
1 tsp: Fenugreek seed (methi dana)
2 no: Clove
1 no: Red chilli
Mixing Masala First:
In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
Next morning in that same water drop a small pouch (potali) containing tea leaves.
Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves

pouch.
Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and

rajma, now keep the pan to flame.
Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down

the flame to in between low and warm.
Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next

step.
In the pan itself spread the cooked chhole to corners, make a space in center of pan.
In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
Decorate with slices of potato, tomatoes and long cut green chilli.

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