Holi Special Chole Recipe: On the special occasion of Holi, surprise your guests by making Punjabi Chole, Garlic Dry Chole and spicy Amritsari Chole. All three recipes are easy, quick to prepare and go well with puri, bhature or paratha.
Holi Special Chole Recipe: On Holi, when there is movement of guests in the house and aroma of dishes, then Chhola is a dish which everyone likes. Be it with puri, bhature or plain paratha – chickpea tastes perfect in every way. This Holi, make 3 types of delicious chickpeas, which are different in taste and very easy to make.
Classic Punjabi Chole
Spicy and aromatic Punjabi Chole becomes the star of Holi thali. The taste of thick gravy and desi spices makes it special.
Material: Boiled chickpeas, onion, tomato, ginger-garlic paste, chickpea masala, cumin, bay leaf, oil, salt
Method of preparation: Add cumin and bay leaves in oil, fry onion. Add ginger-garlic, tomato and spices and cook. Mix gram, add some water and boil for 10-12 minutes.
garlic dried chickpeas
If you like less gravy and a spicy taste, then these dried chickpeas are perfect. These go well with snacks or puri.
Material: Boiled gram, garlic, green chilli, red chilli powder, coriander powder, oil, salt
Method of preparation: Fry chopped garlic and chilli in oil. Add gram and spices and stir on high flame. When the spices stick well, turn off the gas.
Spicy Amritsari Chola
The sour and spicy taste adds a different flavor to Holi dishes. Amritsari Chola is light, spicy and very tasty.
Material: Boiled gram, onion, tomato, anardana powder, dry mango powder, green chilli, oil, salt
Method of preparation: Fry onion in oil, add tomatoes. Mix spices and cook. Add gram, add light water and cook for 8-10 minutes and add green coriander on top.
Do these things before making chickpeas
While making chickpeas for Holi, if you want both the taste and color to be perfect, soak the chickpeas overnight and then boil them with bay leaves and tea leaves. This will make the color darker. To bring out the real flavor of spices, always roast them on low flame. To thicken the gravy, mash some boiled chickpeas. finally, a light seasoning of ghee or lemon juice enhances the taste of chickpeas. While serving, add coriander leaves and onion.