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Grandma’s famous
Punjabi Chole
Chickpeas in a dark, tangy masala, made for Sunday brunch with puri or bhature.
- Time
- 1 hr + soaking
- Serves
- 4
- Level
- Medium
Method
- 1
Pressure cook the chickpeas with salt, water and the tea bags for 15–20 minutes until soft. Discard the tea bags.
- 2
Heat oil, add cumin, then onions. Cook until brown.
- 3
Add the ginger-garlic paste, chillies and tomatoes; cook until mushy and the oil separates.
- 4
Add the chole masala and amchur, then the chickpeas and some cooking water. Simmer 15–20 minutes, mashing a few chickpeas.
- 5
Top with ginger and onion rings.
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