Fiery Punjabi Chole

A dhaba-style chickpea curry — deep, spicy and irresistible with bhature or steamed rice.

Ingredients

• 2 cups chickpeas (soaked overnight & boiled)
• 2 onions, 2 tomatoes, 1 tbsp ginger-garlic paste
• 2 tsp Chhatis King Dhaniya Powder
• 1 tsp Chhatis King Jeera
• 1 tsp Chhatis King Mirchi Powder, ½ tsp Haldi
• 3 tbsp Chhatis King Mustard Oil
• Ginger juliennes, onion rings, lemon & coriander to garnish

Method

1. Heat mustard oil, add cumin and let it crackle.
2. Add onions and cook till deep golden; stir in ginger-garlic paste.
3. Add pureed tomatoes with dhaniya, mirchi and haldi; cook until oil separates.
4. Add boiled chickpeas with a little water; simmer 15 minutes and mash a few for body.
5. Garnish with ginger juliennes, onion rings, lemon and fresh coriander.

Chef’s Tip

A pinch of dried mango powder (amchur) at the end gives that signature tangy Punjabi finish.