The food from the state of Punjab is extremely popular throughout India and one can find many restaurants catering to this world famous cuisine. I am sure everyone is fond of the world famous combo food Chole-Bhatura but as it’s high on oil and calories we eat that once in a while. As if it's not enough, that the traditional chole recipe is usually cooked with loads of oil and served with calorie laded bhatura s/ pooris.
Today I am going to share this extremely popular combo food recipe cooked in my style and in a healthy way. I guess all Indian food blogs will surely have the recipe to this, so one might ask, what’s new here? New is that, I have still not read any one contributing to a NO OIL CHANA, yes this recipe has absolutely ZERO OIL but is high on taste and one surely does not miss out the oil factor. Here's the healthy zero oil variation without unnecessary calories . You will be amazed how something so simple to make can be so delicious to eat!!
Everyone wants to eat healthy food without oil and ghee, but due to taste, everything is not eaten. But denying this, today we are going to make chickpeas without ghee and oil. Now because it is made without ghee and oil, then it will be beneficial for health. Also, due to its taste, you will not feel even for a moment that it is a healthy dish made without ghee and oil. Chole Bhature is all-time favorite dish of both my daughter's ever since they were kids. I used to be the happiest mom whenever I make chole bhature for them. And the other interesting part of this recipe is we are making it in pressure cooker.
Chickpea or chole is such a versatile ingredient used in different ways, across the world. Making this curry in a pressure cooker will save your time. The long cooking time allows the spices to be properly absorbed by the garbanzo beans and the gravy. Another benefit of using a pressure cooker is that it is hassle-free because you are making this side dish in a single pot. As the name suggests, Hero ingredients of the recipe are chickpeas and other ingredients used here are few whole spices, onion, chole masala powder and other regular spices. If you don't have chole masala powder then you can use garam masala powder. This recipe is a pressure cooker recipe and pretty easy to prepare. The maximum amount of time required here to soak chickpeas. You can even use canned chickpeas too. If you love to have healthy Indian curries, you will love this style chana masala. The recipe is one-pot and comes together in under 30 minutes.
REASONS TO LOVE THIS OIL-FREE CHOLE RECIPE -
📝100% oil-free recipe
📝very flavorful
📝super delicious
📝easy to prepare
📝perfect tiffin box recipe
📝ingredients are easily available
When served with one meal of your day is thankfully guilt-free. This is one of the easiest Indian dishes you can make, and a great one to start out with if you are new to Indian cooking. No-Oil chole recipe is delicious and healthy. Chole masala recipe is a spicy side dish often served and can go best with poori or batura. This curry goes well with any type of flatbread, pancake, roti, chapati, fried rice, jeera rice or steamed rice, etc.
A quick pressure cooker zero oil chole masala with detailed step-by-step pictures and video. You will be amazed how something so simple to make can be so delicious to eat!! This recipe has 0% oil yet super delicious. If you try this recipe please let me know by clicking on the stars ★ in the recipe card to let us know your feedback! Also click and do share the recipe pic and with us on Social Media Channels - Instagram and Facebook with hashtag #Kalpana's La Cucina.
📌📌 Watch the full video recipe here 📌📌
INGREDIENTS:
1 Cup Chickpeas / Chole / छोले
2-3 medium Onions, chopped / कांदे
1 tablespoon Ginger Paste/ अद्रक पेस्ट
1 teaspoon Garlic Paste / लसूण पेस्ट
1 teaspoon Ginger Juliennes
2-3 Bay Leaf/ तमालपत्र
2 Green Cardamom/ वीलायची
1 teaspoon Black Peppercorns काळे मिरे
1/2" Cinnamon Stick/ दालचिनी
1 teaspoon Carom Seeds / ओवा
Around 500 ml Water
1 tablespoon Tea Powder चहा पावडर
1/2 teaspoon Baking Soda ( optional )
1 tablespoon roasted Gram Flour / भाजलेले बेसन
1 tablespoon Coriander Powder/ धना पावडर
1 tablespoon Red Chilli Powder /लाल तिखट
1 teaspoon Cumin Seeds Powder/ जीरा पावडर
3-4 slit Green Chillies / हिरवी मिरची
2 tablespoon Chole Masala छोले मसाला
1 teaspoon Aamchur Powder /आमचूर पावडर
1 tablespoon Anardana / सुखा अनारदाना
1 teaspoon Kasuri Methi
Salt as per taste
METHOD :
STEP 1 - Take a deep bowl , add chickpeas and wash them with tap water. Soak chana for 6-7 hours or overnight.
STEP 2 - After soaking, strain excess water and wash them with fresh water.
STEP 3 - In a pan, boil 2 cups water 1 tablespoon tea powder for 2-3 minutes to make tea concoction. Strain and keep it aside for further use.( see notes )
STEP 4 - Heat a pressure cooker on medium heat, add chopped onion and pinch of salt and cook onions till the colour changes to golden in colour.
STEP 5 - Add a splash of water while cooking the onions if it sticks to the bottom of the pressure cooker.
STEP 6 - Add soaked chickpeas, salt, ginger- garlic paste, carom seeds, whole spices,
STEP 7 - Add strained tea concoction and some more water and mix well. ( see notes )
STEP 8 - Stir and cook for 2 minutes. Add 2 1/2 cups of water. Now, the mixture should become thinner. However, once the chickpeas become cooked, the gravy should thicken.
STEP 8 - Add baking soda, stir it once and close the cooker with its lid and place cooker on medium heat. Cook till you hear 5 whistles and simmer for 10-15 minutes.
STEP 9 - Switch off the flame and open the lid once the pressure releases naturally. Check whether chickpeas have cooked properly. If not, cook for more time.
STEP 10 - Stir the mixture once. Once again put it on the heat and bring it to boil.
STEP 11 - Add roasted besan, coriander powder, red chilli powder, cumin seeds powder, slit green chillies, ginger juliennes, salt and chole masala. [ I missed pics of adding coriander powder and besan.]
STEP 12 - Give it a nice mix.
STEP 13 - Add amchur powder red anardana and cook for 8-10 minutes.
STEP 14 - If need to adjust the consistency, add some hot water and adjust the consistency of the gravy.
STEP 15 - Bring it to a boil, add kasuri methi and mix it well.
STEP 16 - Cook for another 2-3 minutes. Switch off the flame.
STEP 17 - Garnish with chopped coriander leaves and your zero oil chole is ready to serve.
Punjabi Chole Masala tastes best with bhature. But today we relished it with Jeera Rice and everyone just loved it. However, you can also serve it with steamed rice, puri, tandoori roti, paratha or kulcha.
NOTES - * Make sure to soak chole overnight in enough water. Wash them nicely before soaking.
* You can use garam masala powder instead of chole masala powder. if using, add 1 teaspoon of garam masala powder ONLY as garam masala has a very strong flavour.
* You can use canned chickpeas as well.
* Add sufficient water and make sure that water level is 1" above the chole.
* Make a tea decoction with using a tea bag/ tea powder. It is used only to give chole a dark color, they add nothing to the taste. You can skip them if you don’t care about the color of the chole. You can even use dried amla (gooseberry) to get this dark color.
Tea Decoction -
📝 Boil 2 cups water and add 1 tablespoon tea powder.
📝Let it boil for 3-4 minutes.
📝 Strain it strainer and ready to use in your recipe.
* The flame should be low while cooking onion and adding ground spices. Add a dash of water if it starts to burn.
*Bite chole to check it there are properly cooked.
* You can mash a little bit of chole after adding it to the gravy to get nice thick consistency.
* You can increase or decrease the quantity of water according to your preference.
* The recipe is one-pot and comes together in under 30 minutes.
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