There is no north Indian caterer, who would not be judged on his skills, by this dish. The quintessential ‘Punjabi Chole’ or ‘Channa Masala’ .Better known as the versatile chickpeas curry.Use it for main course, as the mighty Chole.Use it in appetizer like ‘Chole tikki’ by serving fried potato patties and chutneys.As ‘Chaat’ by topping a samosa or kachori. Serve it as breakfast as the ‘Channa bhatura’ or ‘Chole Bhature’.Basically,fried pancakes served with chickpeas.
You will fall in love with this curry over and over again.
You can make it many ways.Make your own spice blends.Even canned chickpeas work for a quick fix.Although there is nothing like making it from scratch.
I even love eating some boiled chickpeas on the go.
Best part of this gravy is it makes the dish plentiful.You serve it with love and richness.
There are many people who owe a living to chole bhature or chole kulche across north India.
Such is the love for this chickpea masala.
The taste may vary and change with every cook in the house yet it conquers all.
Scroll below to read the recipe of Punjabi Chole or Channa Masala
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