Punjabi Tari Wale Chole | Dhaba Style Chole
Punjabi Tari Wale Chole is a flavorful and aromatic North Indian dish made with chickpeas cooked in a rich, spiced gravy. Prepared in authentic Dhaba style, this dish is packed with bold flavors and pairs perfectly with bhature, rice, or roti for a hearty meal.
Ingredients
Punjabi Style Tari Wale Chole
- Chickpeas (सफ़ेद छोले) – 1½ cup
For Puree
- Onion, medium (प्याज़) – 4 nos
- Ginger (अदरक) – a small piece
- Garlic cloves (लहसुन) – 7-8 nos
- Green chillies (हरि मिर्च) – 2-3 nos
- Tomato, medium (टमाटर) – 7 nos
For Masala
- Oil (तेल) – 5 tbsp
- Black cardamom (काली इलाइची) – 3 nos
- Cumin (जीरा) – 1 tsp
- Turmeric (हल्दी) – ¾ tsp
- Kashmiri Chilli powder (कश्मीरी मिर्च पाउडर) – 2 tsp
- Coriander powder (धनिया पाउडर) – 1 tbsp
- Chole masala (चाट मसाला) – 2 tbsp
- Amchur (अमचूर) – ½ tbsp
- Salt (नमक) – to taste
- Black salt (काला नमक) – 1 tsp
- Kasoori Methi whole (कसूरी मेथी साबुत) – a generous pinch
- Chole masala (छोले मसाला) – 2 tbsp
- Baking soda (मीठा सोडा) – ½ tsp (optional)
- Coriander, chopped (ताज़ा धनिया) – handful
Instructions
- For preparing khushbudar Punjabi Tari Waley Choley, I have soaked choley overnight and start by preparing a paste by roughly cutting onions, ginger, garlic, and Hari Mirch, then grinding it all, ideally without water but adding some if the paste is too dry.
- Heat oil in a pressure cooker and add Moti elaichi, jeera, and the prepared paste. Make sure you cook the onions on high heat, or they will turn black due to the low water content in the paste.While the paste is cooking, roughly cut the tomatoes and puree them in a blender. As the paste turns brown and releases oil, it indicates that it is ready for the next step. Add Haldi, Kashmiri laal Mirch, coriander powder, and choley masala (from a packet), then immediately add the tomato puree and cook it on high flame for 5 minutes. While it’s cooking, add salt and black salt.
- The tomato masala is ready when it reaches a thick paste consistency. Now, add the soaked choley to the paste and cook for 5 minutes before adding water. Crush Kasuri Methi and add it to your ‘tari.’ Optionally, you can add baking soda, which helps the choley cook faster.Cook on high flame until the first whistle, then lower the flame and wait for 6-7 whistles. After cooking, do not open the lid for 5-6 minutes to let it sit in steam.After the resting time, your tari Waley choley are ready. Garnish with freshly cut coriander leaves.
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