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  1. Indian Cuisine   >
  2. Punjabi cuisine
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photo by Sangeeta Agarwal

1 1/2 cups chickpeas
Also known as : chickpeas
Chickpea is white in color and is very much eaten around the world as an ingredient to salads, curries. It has high protein content and is considered to be good for diabetic people. ...
  • safed chole, kabuli chana
2 tablespoons Indian gooseberry
Indian gooseberry Indian Gooseberry is very sour in taste and can be eaten as dried and fresh.It is the richest source of Vitamin C and is considered to have various health benefits. It is very light green in colour and is commonly eaten without removing its skin. A popular British dessert gooseberry...
  • Amla , Awla
1/2 teaspoons black pepper powder
black pepper powder Pepper balls are crushed or freshly grounded to form black pepper powder. An instant seasoning that greatly enhances the taste of most sauces and cold dressings. An Essential ingredient for every kitchen, fresh black pepper is a healthy spice that is used widely worldwide. ...
  • kaalee mirch paudar
    (काली मिर्च पाउडर)
3/4 teaspoons Garam Masala Powder
Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
  • garam masaala paudar
    (गरम मसाला पाउडर)
2 tablespoons tamarind paste
tamarind paste ...
    2 tablespoons Ghee
    Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
    • Ghee
    as per taste salt
    Also known as : sea salt , iodized salt
    • sal
    • Sal
    • namak
    2 heap teaspoon cumin seeds
    cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
    • comino
    • Jeera
    4 pieces cloves
    cloves Cloves are dried flowers buds in the shape of a nail. They have an intense perfumed flavor. They can be used ground or whole in desserts, drinks, pickles, soup, stew, curry and casseroles....
    • clavos
    • Sal
    • laung
    2 pieces Black cardamom
    Black cardamom Black cardamom is plump and firm pods with seeds. It has an astringent aroma, though not bitter, with coolness similar to mint. While using the cardamom remove and discard the pods. These cardamoms enhances and intensifies the taste of rice, dal, soups and and Indian curries. China, Nepal and Butan...
    • badi elachai
    2 pieces Bay leaf
    Bay leaf Bay leaf is used in its dry form. It has a strong aroma and flavor and is generally used while tempering the dish. Bay leaf is used to flavor rice, soups, stew. ...
    • tej patta
    2 tablespoons Coriander seeds
    Coriander seeds Coriander seeds have a citrus flavor when crushed. It is warm, spicy, nutty and orange-flavored. It is found both as whole dried and in ground form. The seeds are also used in brewing certain styles of beer....
    • Sal
    • dhaniye ke beej
      (धनिया के बीज)
    2 tablespoons pomegranate
    pomegranate Pomegranates are dark red, medium, round in shape. The flesh consists of edible seeds which are bedded in white, spongy membrane. They are sweet and juicy with a hint of bitterness. Pomegranates are used in both sweet and savory dishes. ...
    • punica
    • Sal
    • anaar


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    A member of this group wanted the recipe of the chole you get with bhaturas sharing this recipe hope you like it manidra chole no onion no garlic simple and delicious
    • Heat a tava and dry roast the peeled cardamoms , cumin seeds, dhaniya seeds Cloves and bay leaves ‘Let it cool’.

    • Grind in a mixie along with the soaked anardana to a fine paste.

    • Heat the mix of the ghee and oil in a Kadhai ( preferably) an iron Kadhai Add the prepared masala paste and fry for a few mins.

    • Drain the chole but reserve the water Add a chole a ladle at a time and mix well.

    • Add the salt and black pepper powder. Add the Garam masala powder. And tamarind Paste diluted in a bit of the chole stock.

    • Keep sprinkling a little of the reserved chole stock till you get the desired dryish yet luga lipta look. Cook it for about 20 mins.

    • Serve hot with bhaturas . garnished with onions/ ginger green chilies and lemon.

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