Punjabi Chole

By: Manjula Jain

March 10, 2008

Serving : 3
Total Time :40 minutes

Rate this recipe:

5 from 3 votes

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Punjabi Chole

Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 

Punjabi Chola

Ingredients

  • 1 cup chickpeas, garbanzo beans kabuli chana
  • 2 teabags
  • 3 tbso oil
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 2 tomatoes medium size
  • 1 green chili
  • 1 tbsp ginger shredded
  • 1 tbsp coriander powder dhania
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp black salt
  • 1 tsp garam masala
  • 1 tsp mango powder amchoor

For Garnishing

  • 1 tbsp ginger sliced
  • 1 green chili sliced long ways

Instructions

  • Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
  • Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
  • In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
  • As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
  • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
  • Blend the tomatoes, ginger and green chili to make paste.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
  • Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
  • Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
  • Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
  • Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
  • Garnish choles with shredded ginger and sliced green chili.

 

Punjabi Chola

Punjabi Chole

Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1 cup chickpeas, garbanzo beans kabuli chana
  • 2 teabags
  • 3 tbso oil
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 2 tomatoes medium size
  • 1 green chili
  • 1 tbsp ginger shredded
  • 1 tbsp coriander powder dhania
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp black salt
  • 1 tsp garam masala
  • 1 tsp mango powder amchoor

For Garnishing

  • 1 tbsp ginger sliced
  • 1 green chili sliced long ways

Instructions
 

  • Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
  • Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
  • In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
  • As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
  • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
  • Blend the tomatoes, ginger and green chili to make paste.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
  • Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
  • Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
  • Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
  • Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
  • Garnish choles with shredded ginger and sliced green chili.
Tried this recipe?Let us know how it was!

Homestyle Punjabi Chola Curry: A Flavorful Delight

Chola, also known as chole or chana, refers to a popular North Indian dish made from dal (lentils), specifically chickpeas, which are simmered in a flavorful blend of spices and herbs. This dish is typically enjoyed with rice, naan, or bhature. 

Chola is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It’s often included in party recipes due to its rich, hearty flavor and versatility in serving large gatherings. Additionally, chola is a favorite among vegans, as it contains no animal products and provides a substantial source of plant-based protein.



Step 1: Preparation – Punjabi Chola Recipe

Before diving into cooking the Punjabi chola, it’s essential to prepare all the ingredients. Gather punjabi chola, chickpeas, tomatoes, ginger, green chilies, and spices like cumin, coriander powder, garam masala, and amchur. Rinse the chickpeas thoroughly and soak them overnight or for at least 8 hours. Soaking helps in softening the chickpeas and reduces the cooking time. Also, finely chop tomatoes, ginger  and green chilies.



Step 2: Cooking the Chickpeas – Punjabi Chole Recipe

In a pressure cooker, add the soaked chickpeas along with water, salt, and tea bags. The tea bags impart a dark color to the chickpeas, giving them an authentic Punjabi chole look. Pressure cook the chickpeas until they are soft and cooked through. Once cooked, discard the tea bags and set the chickpeas aside.



Step 3: Preparing the Base – Chola Curry Recipe

Heat oil in a pan and add cumin seeds. Let them crackle, then add Add finely chopped ginger and green chilies, and sauté for a few more minutes until the raw smell disappears. Now, add tomatoes and cook until they are soft and mushy.



Step 4: Adding Spices – Punjabi Chole Recipe

Once the tomatoes are cooked, it’s time to add the spices. Add coriander powder, cumin powder, garam masala, red chili powder, and amchur (dry mango powder). These spices lend the authentic flavors to the Punjabi chola. Stir well to combine and cook the spices for a couple of minutes until they release their aroma.



Step 5: Incorporating Chickpeas – Chola Curry Recipe 

Now, add the cooked chickpeas to the pan along with a little water. Stir well to coat the chickpeas with the masala mixture. Allow the chola curry to simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.



Step 6: Garnishing and Serving – Punjabi Chole Recipe

Once the chola curry has thickened to your desired consistency, garnish it with freshly chopped coriander leaves. Serve the piping hot Punjabi chole with bhature, naan, or rice for a hearty and satisfying meal.



Tips for Perfect Punjabi Chole:

  • Soaking Chickpeas: Ensure you soak the chickpeas for an adequate amount of time to soften them, reducing the cooking time.
  • Using Tea Bags: Adding tea bags while cooking the chickpeas gives them a rich, dark color characteristic of authentic Punjabi chole.
  • Spice Levels: Adjust the amount of red chili powder and green chilies according to your preference for spice levels.
  • Garnish: Freshly chopped coriander leaves add a burst of freshness to the chola curry. Don’t skip this step for the best flavor.


Variations of Punjabi Chola:

  • Creamy Chola Curry: Add a splash of cream or coconut milk towards the end of cooking for a creamy texture and milder flavor.


Benefits of Punjabi Chola:

  • Rich in Protein: Chickpeas are an excellent source of plant-based protein, making Punjabi chola a nutritious option for vegetarians and vegans.
  • Fiber-Rich: Chickpeas are high in dietary fiber, promoting digestive health and aiding in weight management.
  • Vitamins and Minerals: Chola curry is packed with essential vitamins and minerals like iron, folate, and vitamin C from tomatoes and spices.

FAQs – Punjabi Chole Recipe:



Can I use canned chickpeas instead of dried ones?

  • Yes, you can use canned chickpeas for convenience, but the texture may vary slightly from using dried chickpeas.


How long can I store leftover Punjabi chole?

  • Leftover chola curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

Comments

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    Guddiya
    January 1, 2021 at 10:29 am

    Thank you for this great recipe! My husband and son loved it!

    Aneesha Dagore
    August 29, 2020 at 8:39 pm

    I cooked these today. I only used approximately 1teaspoon (7ml) of oil & yet the chole came out so tasty. Having no onion meant I could cook the tadhka in minimun oil. Great dish. I did not use besan.

    nan
    May 29, 2018 at 10:59 am

    Hi

    Looking forward to making this. If I have ready made chana in a can how does the recipe change with teabags,etc?
    Thanks so much!

    Romi mendiratta
    December 10, 2017 at 6:05 pm

    Manjula. U say in your video to put ginger with Chanas and boil them. But in the recipe you say you make a paste with ginger , tomatoes and Chile. There’s no mention about boiling Chanas with ginger

      Manjula Jain
      December 21, 2017 at 11:56 am

      Romi sorry, it can be done ether way

    SK
    October 16, 2017 at 9:12 am

    Hi, Manjula
    Do I need to drain the liquid after pressure cooked chickpeas? Or Do I use the liquid as well?
    Thanks!

      Manjula Jain
      October 21, 2017 at 8:42 am

      SK use the liquid also in cooking

    Archana singh
    July 7, 2017 at 8:34 pm

    Thank u manjula ji for the recipe I tried it , its really yummy…

    Omvir Singh
    April 9, 2017 at 12:54 am

    I like all recipes presented by manjula Ji. Very very delicious and healthy.

    Mini
    April 6, 2017 at 7:10 am

    Where besan is used in the recipe.

      Manjula Jain
      April 6, 2017 at 9:43 pm

      Mini, check this step nine
      Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.

      Omvir Singh
      April 9, 2017 at 12:56 am

      I think besan is being used for greavy.

    S
    October 30, 2016 at 12:22 pm

    Manjulaji,

    Do I need to wait for the hot tea water to cool down? Or is it ok to soak the channas in hot tea water?

    Thank you.

      Manjula Jain
      October 31, 2016 at 10:13 pm

      S, you can soak chana in hot water

    Ritu Singhania
    June 17, 2016 at 6:54 pm

    I tried the chola recipe a couple of times and loved it. Thanks a lot

    Ruchika jain
    September 2, 2015 at 8:28 pm

    What is spice mix in this this recipe?

      Manjula Jain
      September 4, 2015 at 11:13 am

      Ruchika jain, all the ingredients are their is no other spice mix

    Reshma
    May 22, 2015 at 3:46 pm

    There is no onion used in chole…has it been omitted? Or not needed…..thanks

      Manjula Jain
      May 23, 2015 at 12:26 pm

      Reshma, not needed

    ranjini
    December 10, 2014 at 6:29 am

    Why do we use tea bags in the recipe?

    Veronica
    November 12, 2014 at 9:13 am

    Good morning,

    What kind of tea bags should be use for this recipe?
    Thanks.

      Manjula Jain
      November 13, 2014 at 12:06 am

      Veronica, any black tea bag will work I use lipton

    Annette
    November 4, 2014 at 7:53 am

    The written recipe says to add two more cups of water to the soaked chickpeas before pressurecooking them, while the video doesn’t show you doing that. Which is the better way?

    Jasdeep
    February 8, 2014 at 11:13 am

    Hi Manjula,

    My husband and I loved the chole. I had used some onion as well and had roasted besan separately. I have a doubt regarding the bhature recipe though. I had used your bhatura recipe but the bhature seem to be a little dry as compared to what we eat at various outlets. Could you suggest some way to improve that?

    Jasdeep

      Manjula Jain
      February 9, 2014 at 12:59 am

      Jasdeep,
      Bhatura should not be dry, may be dough was not fermented

        Jasdeep
        February 9, 2014 at 5:34 pm

        Hi Manjula,

        I had left the mixture for overnight fermentation and the dough once prepared for 3 hours. Bhatura’s were fluffy and soft (I am assuming due to fermentation), but slightly dry.

    Christine
    January 13, 2014 at 3:52 pm

    Hi – Can I cook this recipe on the stove top or a slow cooker…I do not have a pressure cooker? Thanks. A friend brought this to a party and we all LOVED it and would love to make it also!

      Manjula Jain
      January 14, 2014 at 1:43 am

      Christine,
      Try slow cooker

        Ruchi
        September 10, 2017 at 11:19 pm

        For slow cooker cooking do we still need to soak for 8 hours. Also how do you cook from step 9 onwards.

        Can we add the tadka, fry onions / tomatoes and then add the cholle and cook in slow cooker for 7-8 hrs. do it sepratelt in diff pan and then add in slow cooker and the add cholle?

        Pl help.

    shruthi
    November 23, 2013 at 1:29 am

    hello maam,

    I tried punjabi chole recipe.My hubby just loved it.Waiting to try most of your recipes.Thanks you so much for uploading such a lovely dish.Maam, If you have know any south indian gravy type dishes please could you upload it:).

    Regrads,
    Shruthi

    jas
    October 16, 2013 at 12:39 pm

    hi,there can you tell me how long can i keep the bahture because i want to cook them day before the party thanks.

      Manjula Jain
      October 16, 2013 at 9:04 pm

      Jas, Of course Battura taste best when they are hot right from frying pan but they still taste great if you have made them 2-3 days before and heat them over skillet or in oven.

    Jennifer
    September 28, 2013 at 10:15 am

    I made this for a friend’s dinner party and I couldn’t stop eating it!! Best channa I’ve ever tasted. I didn’t use the teabags and it was still delicious.

    anuja jain
    September 23, 2013 at 4:54 am

    BESAN DALNE SE KYA HOTA HAI

      Manjula Jain
      September 23, 2013 at 8:01 am

      Anuja,
      Besan gives a thickneass to gravey and nice texture.

    PS
    January 25, 2013 at 10:47 am

    Hi Aunty,

    Can we follow the same recipe with black channa instead? Let me know. Thanks!

    Bindu
    January 17, 2013 at 2:20 pm

    Dear Manjula Aunty….thanks for the yummy chole recipe.
    I really enjoy your recipes.

    Thanks again
    Bindu

    Sue
    January 2, 2013 at 9:58 am

    Hi Manjula. I enjoy your recipes, but I did not see an explanation for adding tea bags to the water. Is it for a darker color to the chole?
    Thanks.

    Zareen
    November 10, 2012 at 3:33 pm

    Hi Manjula Aunty,

    I tried your punjabi chole recipe and its the best chane I ever tasted. Thank you so much again. Your recipes and the way you present it, are magical. I am a big fan of you.
    Love you so much Aunty.
    Zareen

    HARPREET
    August 12, 2012 at 4:22 am

    HI AUNTY
    UR COOKING STYLE IS SO CLEAR TO USE.

    malathi prabhu
    July 21, 2012 at 6:50 am

    manjula madum

    Thank you i learnt so many recipes but i have one doubt about why you soaked chana with Tea water.plz if you are free reply me.

    Thanks with Regards

    malathi prabhu
    udupi

    Maryam
    April 2, 2012 at 6:11 am

    Namaste Manjula Ji,

    What kind of Tea bags shall I use?

    Thanks you alot for your great recipes!
    Maryam

    Siddharth
    March 21, 2012 at 3:03 am

    Manjula Ji,

    Your recipe is up there with the best. The recipe is also simple yet very tasty. You have done a very good work by creating this site and uploading cooking videos on youtube.

    sharon
    March 9, 2012 at 6:41 pm

    i am sorry but this is not a punjabi recipe. We use onions sliced longways, caramalised in ghee, with fresh ginger garlic, dried red chili pieces,, chilli powder ,tumeric, salt tomstoes and mango powder is what gives it its flavour and there is no substitute, No pressure cooker and in australia no need to soak the chickpeas at all, and definitely no tea bags. the chickpeas turns out dryish yellowish and appetising. Always with buthurs which is sr flour bit of salt, few tablespoons of yoghurt and bit water mix up and cook like puris. Don’t overcook the chickpeas. we add some potaotes as well.

      sharon
      March 9, 2012 at 6:51 pm

      sharon again. dont forget the FRESH garam masala at end . about tbls or so . you can add fresh coriander at end if you like. also. to make fresh garam masala just add to a hot dry frypan 2 tbls p coriander powder, cummin powder tsp clove powder 2 tsp cinnamon powder 2 tsp black pepper f for aminute or so but do not burn. can use whole ingredint but then you need to pulverise in spice mill. whole is nicer. store in airtight cont.. garam masala from shop will ruin your dish mango powder is essential might need pinch sugar if tomatoes are insipid. use italian canned good quality.

        Seema
        July 24, 2012 at 1:32 pm

        Hi Sharon, Can you please share the recipe for the orignal punjabi chana masala which has onions and garlic.

    anindita
    February 22, 2012 at 3:56 am

    Hi Manjula,

    I have been using your recipes to learn Punjabi cooking, and I must say, that I have tried many recipes from many sites, but when I try your recipes, my dishes turn out perfect at the first go itself. Your site is a blessing. Earlier my husband did not like to eat the food I cooked, but now he thinks I am a very good cook! 🙂

    A question please –
    What is the purpose of adding besan?
    Can I add onions to this dish as well? If so, how many onions should I use?

    Many thanks,
    Anindita

      Manjula Jain
      February 22, 2012 at 6:26 pm

      anindita
      Besan gives a nice texture and thickness to gravy. You can use onion but I don’t know how and how many, just because I don’t cook with onions.

    santhi
    October 20, 2011 at 1:15 am

    Does it taste the same f teabags r not used?

      Manjula Jain
      October 20, 2011 at 7:35 am

      Santhi,
      It will taste the same.

        santhi
        October 20, 2011 at 11:45 pm

        thnku. m goin to make dis today tself

    w anajm
    October 9, 2011 at 11:43 am

    THANK You very very much
    i have german wife.she can,t coock hindi we well try as soon as possible

    Kamakshi
    September 17, 2011 at 10:20 pm

    Hi MANJU,

    What is the substitute for black salt and mango powder?

      Manjula Jain
      September 18, 2011 at 9:45 am

      Kamakshi,
      Black salt do not use and mango powder replace with lemon juice.

    Sarah
    August 16, 2011 at 1:26 pm

    Hello Manjula!

    I am desperate to try this recipe but I do not own a pressure cooker. Do you have any advice on how I should cook the chickpeas?

      Manjula Jain
      August 16, 2011 at 2:40 pm

      Sarah,
      You can make this without pressure cooker but it will take about one and half hour to cook.

    Neha
    June 29, 2011 at 8:47 am

    Hi aunty,

    I wanted to know do you drain the chana water used for boiling or use it in sabji.

      Manjula Jain
      June 29, 2011 at 9:47 am

      Neha,
      Use the water used for boiling the chana.

    matt
    March 7, 2011 at 1:33 am

    Hi Aunty,
    Should I use dry chickpeas or canned for this recipe?

    I love your recipes–i never cooked Indian food before! All my friends are amazed.

    Thanks,
    Matt

      Manjula Jain
      March 7, 2011 at 12:56 pm

      Matt,
      Dry chickpeas after soaking and boiling works the best but canned chickpeas will work.

    chaudhari
    February 11, 2011 at 5:10 am

    Thanx . wonderful. I have always used onions but 2day i realised this recipe is delicious without onion paste.

    Manjulaji Tusi great Ho .

    Chaitanya
    February 3, 2011 at 10:42 pm

    I have heard that anardana can be used instead of tea bags. What is the process?

    What is your take on using tomato puree in sabji’s. Is it healthy, and can be used frequently?

    Surabhi
    November 28, 2010 at 4:05 pm

    Hi Aunty,
    You are simply great!
    I just realised you don’t use onion, garlic in any of your recipes. I don’t have to rush to grocery store to try your any recipe.
    Good for our generation

    pranati nath
    November 8, 2010 at 2:00 am

    hi aunty,

    If we don’t have tea bags..what else we can put in water in the replacement of tea bags to bring the dark colour?

      Nidhi
      July 21, 2011 at 8:14 pm

      while boiling the chole after soaking, put one aawla (gooseberry) in the cooker and boil. after boiling finishes, mash the aawla and mix in the chana, taking out the seed of the aawla

    Pratima
    August 7, 2010 at 7:33 am

    Hi Aunty

    Why do we use tea bags and cook in tea water?

      AJ
      October 24, 2010 at 2:36 pm

      The reason why chickpeas are cooked in tea water is to give them a darker colour when cooked.

    Preethi
    August 3, 2010 at 1:41 pm

    Hello Manjula aunty,

    I am a big follower of your reciepes. Any reciepe I make at home is an instant hit with my family members be it punjabi chole or paneer. Your reciepes have come to my rescue all the time. Never took time out to leave a nice comment before but I want to give my heartfelt thanks to you.

    Nivra
    August 2, 2010 at 9:56 pm

    Hello Manjulaji,

    Your recipe looks amazing, will definitely try this out. Is there a way to make the more curry, though? Thank you.

    Tina Mohan
    July 20, 2010 at 5:18 am

    hi Aunty,

    why u used besan?

      Manjula Jain
      July 20, 2010 at 8:25 am

      Tina,
      Basen gives a nice texture and provide thickness to gravy.

    neha
    June 10, 2010 at 5:25 am

    thanks manjula anunty , your rasgulla recipe is great, nw i can give surprice to my husband , i m sure my husband will like it.

    Preeti
    May 9, 2010 at 10:58 am

    Hello Manjula Auntie,

    I recently chanced upon your web site while looking for some recipes. I just love your video presentations. They are so nicely hosted and edited. When you see what you are making, it makes cooking so much easier. I have already tried Toor Dal and Punjabi Chhole recipes and both came out brilliant.

    Thank you again and Happy Mother’s Day!
    Preeti

    heather
    April 26, 2010 at 1:49 pm

    Hello-
    I love your recipes, however I don’t have a pressure cooker. How can I make these recipes or at least understand how long to cook them…can you tell me please? I use my best judgement but I don’t always feel confident since some of the dishes I have no reference point for having never eaten them. Please advise. thank you
    Heather

      Mark
      April 30, 2010 at 2:36 pm

      I went to make this recipe the other night and discovered my pressure cooker had gotten rusty from long disuse. Wanting to get cooking rather than scrubbing rust, I just used a regular pot. Boiling the cholas covered at a rapid boil on high heat, they were ready to go into the tomato/chili/ginger mixture in about an hour. I prefer the longer final cooking time of the finished dish recommended above (30 minutes) to help the flavors blend more, so that gives the cholas even more cooking time. (I had also soaked my cholas for 24 hours rather than 8 (in the fridge), so that may have cut down on cooking time as well.)

      In any case, pressure cookers cut down on cooking time by about 70%, but I can’t think of any case where they are absolutely necessary for satisfactory results, provided you adjust your cooking time accordingly.

      Another modification I made: the local Indian grocery store was out of amchoor (mango powder), which is used to add a hint of sourness to the dish, so I substituted it with nimboo sat (citric acid) to give that tart flavor, and it worked great. I also added a pinch of hing to the oil with the jeera, just because I like the taste. As Manjula says, you are the chef in your own kitchen, and everyone has their own preferences.

        Jaya
        April 30, 2010 at 6:33 pm

        If amchoor is unavailable, you can also use lemon juice (about 1/2 tablespoon to start, and add a little more if you want more tartness).

    Naseem
    April 25, 2010 at 11:53 am

    Thank you for your wonderful recipes. My mother passed away when I was 7 and I have no other Indian relatives in Canada, so I never learned to cook Indian food. Your recipes are similar to my mom’s and reminds me so much of her, esp the Chola recipe, which we always called Channa. She was a great cook and even though I was young and not very fond of Indian food at the time, my most cherished memories are cooking with her. I have grown up to love Indian food and your recipes are so easy to follow

    thanks again
    love
    Naseem

    Liza
    April 5, 2010 at 2:30 pm

    I am not Indian in ethnicity, but I love the food and as someone who enjoys mostly vegetarian meals it is the most flavorful option. I would love to try this recipe. It calls for 2 tea bags…is that black tea? Is there are brand of tea that could be easily found in an Indian Market that you would recommend. I am looking forward to trying your naan recipe. Thank you for any information you can provide to clarify.

      Manjula Jain
      April 5, 2010 at 5:02 pm

      Hi Liz,
      any plain tea bgas will work. I use lipton tea bags.

    padma
    March 8, 2010 at 9:23 am

    your recipes are simply wonderful..i notice u don’t use onions much..a possible reason they turn out simply wonderful ,and could be eaten without much worry even after keeping it overnight in the fridge.

      Mark
      May 1, 2010 at 5:35 am

      Re: not using onions – see answer #1 in the FAQ section.

    Nitin
    March 5, 2010 at 7:02 pm

    Amazing recipe! Loved it 🙂

    synuae
    February 10, 2010 at 5:17 pm

    Your recipes are simply amazing and easy to follow.I have learnt a lot of vegetarian recipes thanks to you.
    I was looking for a recipe to cook bengal gram or kala chana.Can you post one please?
    Thank You.

    Synuae

    supriya
    December 3, 2009 at 9:09 am

    thanx a lot..this recipe is really awesome and other recipies are also very good.

    Anuradha
    November 13, 2009 at 9:16 pm

    Aunty
    Your recipies are awesome…especially for people who do not like onions in dishes…..
    Your suggestion of adding gramflour in channa is really very good ….just like what you eat in the halwai shop…
    Thanks Again
    Anuradha

    AAMIR AHMED
    November 11, 2009 at 9:24 am

    hi ,
    manjula aunty
    i did’t know how to make cholla fluently & easily but we cann’t do it, we have try many times we alwaya unsuccessfull for this dish, when i got ur recipe i is became me good chef now i made many time my friend always told me “aamir dear today i want to eat cholla as per manjula aunty…
    Why do you add besan to chic peas and some of your recipies?

    Thanks love your recipies you have blessed so many with your cooking.

    Passionate cook
    November 8, 2009 at 2:40 pm

    I am a south Indian….. but now i have started preferring north indian cuisine cos of ur recipes…. i dont like onions, so ur recipes r my favorite.

    Anup
    October 27, 2009 at 12:48 pm

    Hello manjulaji
    I really like this dish, even without Onion Garlic.
    specifically “Adding Besan” is new to me to thicken a gravy.

    friends if you do not like to add Besan try this:

    you can add very fine paneer(finly gatted) in tometo gravy but this will make your Chole very mild in test, if you want spicy try second Option

    when you make tometo puree, grind some chole into Mixture with it, which will thicken your Gravi and do not change test

      Anup
      October 27, 2009 at 12:55 pm

      I forget to mentione, use “Presher Cooked Chole” in mixture with Tometo to make Gravy Thicken.
      this was very obvious, no bodody will use raw Chole in Mixture but I clear myself because I do not want to ruin any newcomer’s first dish.

    shruti
    October 20, 2009 at 2:30 pm

    hello aunty..
    saw ur video on youtube accidently..and im so glad this accident happened 🙂
    i made the Punjabi chola for diwali get together at our place and the comppliments i got was over whelming 🙂 i even made mathri,gujia n shakkar para for the 1st time in my life..and again thanks to you they came out Awesome..your proportions are so accurate,that there is no room for any errors 🙂
    thank you again aunty..will be makin dal makahni tonight 🙂

    shraddha saxena
    September 8, 2009 at 9:52 am

    Hello manjula ji ,
    I am your’s new fan. I want to know how to make dry raw banana recepie.
    If u will demonstrate it i will be extreemly happy .
    Shraddha

    nicky
    August 31, 2009 at 2:08 pm

    hello aunty….i am also strict vegetarian…but why dont you put onion and garlic in ur recipes…both are healthy and make ur recipe more flavorful …..in biryani, pav bhajji, chola masala its a must thing…i think ur jaini bcz of that
    this is just a suggestion otherwiswe ur recipes are very nice.

    Jennidy
    August 9, 2009 at 12:47 pm

    I think that adding some besan just adds more protein and iron. That seems much healthier to me than the American way of adding corn starch!

    If people are concerned about adding besan, arrowroot powder is a great thickener that does not add calories/fat, etc., but it also does not add the extra protein and iron that besan does.

    ritu
    August 8, 2009 at 6:53 pm

    Mnjula Aunty
    I tried many of your dishes. Thanks for easy to make dishes. But I am reluctant to add besan in chole. Can we add something else to make the gravy thicker.

      Manjula Jain
      August 8, 2009 at 11:22 pm

      Hi Ritu,
      At least one time you should try with basen. Basen make the gravy thicker and add very nice flavor to the dish.

    Riya
    August 7, 2009 at 12:34 pm

    Manjula Aunty, have seen many of your you-tube videos and tried 2-3 recipes.All turned out great.I am a very slow cook and I experienced that your recipes are very less time consuming and no onion addition, yet tasty.I suggested your you-tube videos to my sister too.She was also all praise for your calm, composed presentation.

    Regarding this recipe, why do we need to add tea decoction? Would be thankful to hear the answer.

    Meena
    July 29, 2009 at 3:30 pm

    Aunty,
    Why do you add besan to chic peas and some of your recipies?
    Thanks love your recipies you have blessed so many with your cooking.

      Manjula Jain
      July 29, 2009 at 8:24 pm

      Hi Meena,
      Basen gives thickness and a good texture to the gravy.

    Darren
    July 29, 2009 at 7:18 am

    Really tasty! thank you! I made it today, and will make some bhattura roti to go with it. The dough is proving as I type =P

    santoshi
    July 27, 2009 at 5:28 pm

    Dear Ma’am,

    can v use onions also in all these recipes?

      Manjula Jain
      July 28, 2009 at 10:59 pm

      Hi Santoshi,
      You are chef in your kitchen so use what you like, my recipes are for basic cooking so please make changes as you desire.

    Aisha Ali
    July 2, 2009 at 3:16 am

    Thanks a lot. You made cooking easy.

    Jay
    June 30, 2009 at 9:10 am

    First of all, thank you for all your recipes…I’ve even been able to impress my mother with your recipes! Do you have a recipe for Sambar and Dosa?

    Harpreet
    June 23, 2009 at 12:15 am

    Love you aunty. I feels as if my mother is teaching me to cook. Thanks for your efforts….

    baby
    May 30, 2009 at 9:40 pm

    i like your receip . because it different

    baby
    May 30, 2009 at 9:38 pm

    hi
    i want punjabi chole receipe . pl send it in my mail…………

    thank u .

    Poorni
    May 5, 2009 at 6:56 pm

    hi,
    can we use this punjabi cholas as a combination with chapathi/paranthas.thanks

      Manjula Jain
      May 5, 2009 at 10:20 pm

      Hi Poorni,
      You can serve this with any bread.

    Meghna
    April 6, 2009 at 4:20 pm

    Hi sujata ,
    Adding teabags helps in giving blackish colour to chick peas.

    Sujata
    March 14, 2009 at 4:54 am

    in punjabi chola…why r u using tea bags..does it helps chole to become soft…?
    pls do reply

      Jaya
      March 14, 2009 at 2:40 pm

      The tea bags make the color dark.

    RT
    March 5, 2009 at 4:21 pm

    I made this dish last night with Bhatura recipe you posted and it came out soooooo good. Since I did not have tea bags, I used loose tea in the pressure cooker with beans and once the beans were cooked, I drained and cleaned the beans in cold water. Also, I have never been able to make bhatura but with your recipe, I was able to make the bhtura.

    Thanks so much,

    RT

    jigs
    February 15, 2009 at 1:24 pm

    hi ,
    manjulaji, i saw your peda reccepi on cooking range. it’s very nice ,but could you give me that kind

    kanchan
    February 6, 2009 at 2:28 am

    Namaste maam,
    i m very happy to found ur website.and i want to say thanks to you b’coz i got a very delicious recipe specialy this Panjabi chola.thanks

    Ceri
    January 28, 2009 at 8:44 pm

    Hello, Manjula

    I am so happy to have found some authentic Indian recipes! I will be making this dish tonight 🙂

    Thanks so much

    Jean Horrall
    January 12, 2009 at 5:22 pm

    What kind of tea bags?

      Manjula Jain
      January 12, 2009 at 8:38 pm

      I like earl gray or if I am adding cinnamon or cardamom then I just use Lipton tea bags.

    Manjula Jain
    December 26, 2008 at 9:10 am

    Hello Rupin,
    Many people ask the same thing, please check on FAQ

    rupin
    December 26, 2008 at 8:43 am

    hi there,manjulaji ,i have a question ,why ru not using onion while making punjabi chole.

    Manjula Jain
    December 20, 2008 at 12:55 pm

    line 11 and 12 go togather, Add tomato spice mix, salt, garam masala, and mango powder to chickpeas.
    While mixing the spice mixture lightly mash the chickpeas

    seema agarwal
    December 19, 2008 at 5:56 pm

    punjabi chole, line number 11. what spice mix are you talking about. line 10 use the tomatoe from line 8, line 10 we use up the rest. did you mean in line 11, add to spice mixture the salt, garam etc. might want to change the wording, love your receipes. thanks.

    Divahilly
    November 15, 2008 at 7:25 am

    Damn good Punjabi cholas. Perfect blend of punjabi taste. One of the best I have ever tried. Thanks

    Happy Cook
    November 10, 2008 at 11:54 am

    This looks really yummy, i am going to try this soon

    Barathi
    October 28, 2008 at 5:04 am

    Hi Aunty, I enjy watching your videos…especially the desserts. Hmmm…yummy! When I watch you making them, it does look very simple to do. I wish to make the “Rasgullas”. But I dont have a pressure cooker. How long does it take to cook them in a regular pot?

    Christelle Ikshu
    October 20, 2008 at 12:17 pm

    Namaste auntyji !

    I have done this recipe and, once again, it is really great ! It was tastier and yummier than I expected !
    You explain really well and you propose good recipes.

    I hope you will film other recipes, lots of them 😉

    Thank you for you recipes !

    Christelle Ikshu (from Paris)

    Manjula Jain
    October 16, 2008 at 8:17 am

    Thank you Seema I will try this.

    Seema Pawa
    October 16, 2008 at 7:55 am

    Hi Manjula ji
    Your recipes are really very easy to follow and turns out really delicious.
    I would like to share a tip for this recipe.To give the blackish colour and the sourness to the cholas we can roast annaerdaana in the oil and then grind to a paste .Add the paste to the bolied cholas . This will also give a nice colour and taste.
    Seema Pawa
    Bangkok (Thailand)

    Suleman Nathani
    October 3, 2008 at 1:30 pm

    Manjulaben: I tried your recipe for Punjabi Chola and for the first time I can say that I got it right with your help. Thanks Behanji. Tamaro bhai, Suleman.

    Poonam
    October 2, 2008 at 7:13 pm

    You are awesome! Thanks for your recipes.. Me and my husband are busy trying all of them these days.

    Anju
    September 21, 2008 at 11:27 am

    Hi Manjula
    thank u so much for your vidieos. i tried ur naan,chole,vegetable pakoras and jalebi. they all turned out yummy. The great thing about ur cooking is that u make it in a very simple and easy manner, which is very easy to follow. I tried only once and all the items turned out very good. Thanks for making my life easy.

    Thank anju

    Lakshmi
    August 18, 2008 at 12:59 pm

    You are a wonderful cook… I always thought no one could cook like my mom but you are equally good ;-)…

    What a difference it makes to the recipe when ginger is added to the chickpeas and cooked in the cooker!! I used to grind the ginger with the masala but your recipe is better..

    Thanks again…
    Lakshmi

    Robin
    July 28, 2008 at 2:41 pm

    I’m ready to try it! Thank you for inviting us into your kitchen and making everything look so easy and accessible – even to those of us who didn’t grow up eating food like this.
    Also, I’ll join in the praise for your husband doing the camera work. He does such a great job getting in close to show the details – like the white blisters on the fried chili garnish. I hope some day my husband and I can share an interest and project like you do!

    Manjula Jain
    July 22, 2008 at 9:39 am

    Hi Dipti,
    dough should be very soft, knead the dough foer few minutes then it is easy to work.

    Dipti Malik
    July 22, 2008 at 8:37 am

    Hi Aunti Ji,
    I have tried many of these dishes, out of which Rasagulla, Rasmalai, Punjabi Cholas, Samosas and Cutlets came up very well but there was some problem with the Bhaturas. Though the tase was good but the dough was not made right because of which its was impossible for me to roll it to the proper size thus the result was thick bhaturas.
    Thanks for helping beginners like me to do justice to some dishes.

    Manjula Jain
    July 1, 2008 at 6:18 pm

    Hello Bhavika, boil the drained chick peas in tea water for few minutes that will give some color.

    Archana
    July 1, 2008 at 5:32 pm

    Hello Aunty,

    I first tried you Chole recipe it turned out awesome. All your recipes are hasselfree and so easy to make and they taste superb.

    Thanks a lot for sharing these lovely recipes

    Bhavika
    June 30, 2008 at 12:56 pm

    Hello Auntyji,
    Namaste.
    Just wanted to know if I use the canned Chick peas then how do I soak them in tea water as they are the canned ones..
    How can I get the black colour for these chick peas?

    RUPALI
    June 21, 2008 at 8:08 am

    Dear Manjula Aunty

    Hi . How are you doing. I do not have any words to express my gratitiude towards you. You just changed my cooking side and i feel proud whenever i cook something now. I really appreciate your efforts and thanks a lot for all this.

    Shikha Agarwal
    June 13, 2008 at 8:36 am

    Thank You

    Manjula Jain
    June 12, 2008 at 2:55 pm

    Hello Shikha,soory I have made a mistake I will take care soon, answer to your question I ment mix salt, garam masala and mango powder.

    Shikha Agarwal
    June 12, 2008 at 2:20 pm

    Manjulaji, Thank you for receipes. In the punjabi chole you say to add the spice mix. I am not sure what spice mix is it that you are asking to put in.
    Please reply soon.
    Thanks

    Prema
    May 13, 2008 at 1:37 am

    Hi Aunty,

    I have been looking at lot many sites to make Chola Batura but coudn’t find the punch in their recipe. Today i happen to open your site and there, this is what i want. Especially watching you make the recipe reminded me my mom. I am going to make this today.

    Manjula Jain
    May 10, 2008 at 2:32 pm

    My husband takes the videos.

    Annette
    May 10, 2008 at 6:15 am

    Hi, Mrs. Jain!
    Looks so great, I finally broke down and bought a pressure cooker to make it! Thanks again for an awesome site: All my friends love Indian food, and many of us cook it, so I’ve been telling them about you. I’m a white Brit, and I’ve been cooking Indian food for twenty years (taught myself from Madhur Jaffrey’s books) but your recipes are MUCH better than any book I’ve seen–easy to follow, simple, and always delicious. And the videos are awesome–you explain everything clearly. Hope you don’t mind my asking, but who’s your cameraperson? S/he does a great job!

    Bubbles
    May 4, 2008 at 7:01 am

    Hi!

    I love Indian food and to cook. Your website is a great reference! I am so happy I found it. Can I use any (gluten-free) flour as thickener if I don’t have besan? And what kind of tea should I use?

    Thank you.

    Bubbles

    parul
    May 2, 2008 at 9:20 pm

    Auntiji,can u pls show how to make khandvi.

    saima
    May 2, 2008 at 5:59 pm

    thanks alot this was a ggreat recepie.

    Ravi
    April 26, 2008 at 1:26 pm

    Hi Aunty,

    It is a really good effort i am telling everybody about the site and they are lovin it .I think we dont need to gotothe resturants now.Thanks alot for the great effort.
    ravi uk

    Trupti
    April 26, 2008 at 9:35 am

    Manjulaji,

    I loved this recipe without onions and garlic….what a lovely way to have one of my favorites. Do visit my food blog when you get a chance.

    Your website is really well laid-out. 🙂

    Thanks,
    trupti

    Manjula Jain
    April 26, 2008 at 8:09 am

    Different way of cooking

    hasangana
    April 26, 2008 at 6:21 am

    Dear Aunty,

    what is the different between Punjabi chole and chole( channa masala) ..am from sri lanka …your recipes are great…i tried many ….
    thanks you so much
    please try to show many verity preparation of dhal…

    best wishes..

    VnV
    April 2, 2008 at 10:34 am

    Dear Manjula aunty,

    Thank you so much for your commitment to vegetarianism. I love your chola recipe, and the way you have described it very clearly. I will try it soon!

    VnV from California.

    Manjula Jain
    March 31, 2008 at 3:38 pm

    any store carry kitchen pots and pans will have measuring cup and spoons.

    Sangeetha
    March 31, 2008 at 4:16 am

    Hello aunty,

    Your website is toooooooo good. I am learning many recipes thru your website. Thanks a lot aunty.

    Could you please let me know where can I buy spoon set (tablespoon, teaspoon etc) as well as cup set (In your site you r using cups to measure Ingredients)? Thank you very much for your help.

    thanks and regards

    ben
    March 28, 2008 at 11:41 pm

    hi,

    Great site, have made a few of your dishes.

    Question: Why (and I have seen this a few times) you add garam masala at the end of the cooking process and not at the begining?

    Thanks heaps

    Manjula Jain
    March 27, 2008 at 10:19 am

    Yes I like to use basen for thickning the gravey, and like the taste.

    vani
    March 27, 2008 at 10:05 am

    hello manjula aunty,

    thanks for ur prompt reply. i had an other question also, can i use besan flour and follow the same instructions.

    Merlyn deSouza
    March 19, 2008 at 9:00 am

    Manjula,
    for the first time today I discoverd your web site and videos on the computer and I am very excited about learning indian cooking. When in Mumbai, I used to goto all my Indian neighbours and learn from them. I could never make a light dhokla. After seeing your video, I am going to try one. You teach very well
    thanks and bless you for sharing your recipes.

    Priya
    March 17, 2008 at 11:21 am

    Thanks a lot for all of thease recipes.

    Chelsea
    March 14, 2008 at 3:29 pm

    I love the way you have updated your website! It is just fabulous! Easy navigation, very well organized, and fun to use. Tonight I will be preparing your chole bhatura recipes. Thanks again for sharing all your years of experience in the kitchen with us. What a priceless resource this is!

    Angela
    March 14, 2008 at 2:50 am

    Hello Manjula Ji,

    First of all Congratulations on having a website of your own..Your website is very well organized, the colours used are beautiful n its very easy to access all the recipes..Thanks for sharing all the great recipes with us….

    regards

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