Peshawari Chola Recipe

Here is the recipe of Peshawari Chhola, I am sure you are going to love this.

If you are here for the Authentic dishes, here is one of them. As the name suggests, it’s a Chhola recipe that Peshawar region.

Peshawari Chola

Here is the recipe of Peshawari Chhola, I am sure you are going to love this.
If you are here for the Authentic dishes, here is one of them. As the name suggests, it’s a Chhola recipe that Peshawar region.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4

Ingredients

  • 1 cup Kabuli chana (white chickpeas)
  • 1 Tea bags
  • 0.5 teaspoon Turmeric powder
  • as per taste Salt
  • 2 cup Water
  • 2 tbsp Mustard oil
  • 2 Onion
  • 2 Tomato
  • 2 to 3 Green chili
  • 1 teaspoon Cumin seeds
  • 2 Bay leaf
  • 0.5 teaspoon Black pepper
  • 3 to 4 Cloves
  • 2 Cardamom green
  • 1 tbsp Ginger-garlic paste
  • 1 teaspoon Red chili powder
  • 0.5 teaspoon Garam masala powder
  • 2 tbsp Coriander leaves

Instructions

  • Clean, wash and soak the chickpeas overnight. In a pressure cooker, add soaked chickpeas, turmeric powder, salt, tea bags, and water. Pressure cook it on a high flame for one whistle, then keep the flame low and cook for 10 minutes. Switch off the flame. Open pressure cooker, discard the tea bags and keep the chickpeas aside along with the leftover water.
  • Heat the kadai/wok with oil and temper with cumin seeds, bay leaf, cloves, cardamom green, and black pepper.
  • Add onion and saute it till it is light golden in the color.
  • Add chopped tomatoes, salt, and green chili.
  • Add red chili powder, garam masala powder, turmeric powder and ginger-garlic paste.
  • Cook it on a medium to low flame till the tomato is mushy and shows oil separately. Then, add boiled chickpeas along with the leftover water. Check salt, if need adds more.
  • Cook covered on a medium flame for 3-4 minutes. Switch off the flame.
  • Add chopped coriander leaves. Delicious Peshawari Chole is ready to serve. Serve hot puris or rice.

Usually, the Chola, which is the key ingredient, is prepared somewhat in a similar manner across all over India (and Neighbouring countries).

Peshawari Chola tastes delicious when it is had with Puris or Bhatura, the recipe of which will be available on Foodtippr soon. But you can still enjoy with plain chapatis (Rotis) as well.

Below is the step by step recipe for preparing the Peshawari Chola. I am sure you are going to love it.

Nutritional information

160
Calories

8g
Fat

15g
Carbs
3g
Protein

Steps with pictures

Clean, wash and soak the chickpeas overnight. In a pressure cooker, add soaked chickpeas, turmeric powder, salt, tea bags, and water. Pressure cook it on a high flame for one whistle, then keep the flame low and cook for 10 minutes. Switch off the flame. Open pressure cooker, discard the tea bags and keep the chickpeas aside along with the leftover water.

Heat the kadai/wok with oil and temper with cumin seeds, bay leaf, cloves, cardamom green, and black pepper.

Add onion and saute it till it is light golden in the color.

Add chopped tomatoes, salt, and green chili.

Add red chili powder, garam masala powder, turmeric powder and ginger-garlic paste.

Cook it on a medium to low flame till the tomato is mushy and shows oil separately. Then, add boiled chickpeas along with the leftover water. Check salt, if need adds more.

Cook covered on a medium flame for 3-4 minutes. Switch off the flame.

Add chopped coriander leaves. Delicious Peshawari Chole is ready to serve. Serve hot puris or rice.

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