Bhature, Kulcha or Puri with chickpeas all taste amazing. But have you tasted the famous ‘Chikkad Chole’ of Punjab? Chikkad Chole is a very popular dish of Punjab. Let us tell you, ‘chikkad’ means a little thick. That means the gravy of this dish is very thick and velvety which is made by grinding boiled potatoes and chickpeas. So if you have not tasted it yet, then Chef Sanjyot Keer is telling you its wonderful recipe.
Ingredients to make Chikkad Chole
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Chickpea 1 cup (soaked for 8-10 hours), Potato 1 medium sized, Bay leaf 2, Cinnamon 1 inch, Large cardamom 2, Cloves 5-6, Water as required, Garlic 10-12 cloves, Ginger 2 inch, Green chilli 3, Fresh coriander stalk, Curd 1/2 cup. -
Ingredients for tempering: Mustard oil 2-3 tbsp, cumin 1/2 tsp, asafoetida 1/4 tsp, onion 2 small size, chana masala 1.5 TBSP, salt as per taste, boiled gram -
Ingredients for second tempering: Ghee 2 tbsp, Hing 1/4 tsp, Kasuri methi 1 tsp, Green chilli 2, Ginger a handful, Kashmiri red chilli powder 1 tsp, Coriander a handful
How to make Chikkad Chole?
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Put chickpeas and potatoes soaked for 8-10 hours in a pressure cooker. Tie 2 bay leaves, cinnamon, 2 large cardamoms and 5-6 cloves in a small cotton bundle and put it in the cooker. Add water until it comes about an inch above the gram. Cook the gram on medium flame for about 15 minutes.
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After opening the cooker, check that the potatoes are completely cooked and the chickpeas have become soft. Remove the bundle. Take out boiled potatoes and some chickpeas in a separate bowl. Once it cools down a bit, add the drained potatoes and chickpeas along with garlic, cloves, ginger, green chillies, fresh coriander stalks, curd in a mixer jar and make a fine paste and keep aside.
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Now, heat a pan and add mustard oil in it. Add cumin, asafoetida and chopped onion. Now cook on high flame until the onion turns light golden brown. When the onion turns red, add the paste to it. Stir a little and then add chana masala and salt. Cook on high flame and fry the spices until they stop sticking to the pan.
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Now add boiled chickpeas and their water and mix well. Bring everything to a boil. After boiling, cook for 7-8 minutes. You will see that the gravy has thickened well. Turn off the gas.
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For the second tadka, heat the tadka pan and add ghee in it. When the ghee is hot, temper it with asafoetida, Kasuri fenugreek, green chillies, ginger, Kashmiri red chilli powder and green coriander. Then pour the tempering directly on the chickpeas and mix well. Add fresh coriander on top and mix. Spicy Chikkad Chole is ready. Serve hot with bread kulcha, bhature or puri.
SK Sharma is a content writer who writes on news, entertainment, and lifestyle topics. She has over four years of experience and is known for conveying information in simple and clear language.
