Chatpate Chole are tangy spicy chickpeas cooked in dry pomegranate powder . The chickpeas absorb the color and flavor of pomegranate making them super delicious.
We are working on A to Z series for the regular BM , I have decided on Pick One State and Make Three Dishes . The state for January is Punjab , where I have posted Amritsari Tikki Chole’ and Bheega Kulcha . Both the dishes had Chole, and for today I have yet another Chole ! Chatpate Chole ! All three chola recipes are totally different.
This is a recipe that was shared by our Punjabi neighbor in Delhi . Bawa Aunty is an excellent cook and has some authentic traditional recipes from Punjab . We are like one family and there is a lot that I have learnt from – well still need to learn more ! So , this December while I was in Delhi , I made a point to spend sometime with her .
It’s an interesting recipe where after cooking the Chole , you have to leave them in it’s spices for 6-8 hours . The chickpeas absorb the color of dry pomegranate powder and gives them the tartness we require . No onions , no garlic and no tomatoes ! Just dry spices . The Chatpate Chole can be served with Poori or Amritsari Kulcha and trust me you will love them . I served these with a Paneer Paratha and some onion pickle .
1 cup chickpeas
1 bay leaf
1/2 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp black pepper powder
2 tbsp dry pomegranate
1 tbsp ginger , finely grated
2 tbsp ghee
Boil the soaked chickpeas with salt . The chickpeas should be soft.
Dry roast the dry pomegranate and grind to a powder .
Heat ghee add bay leaf and all the spices , including the roadted powdered pomegranate .
Roast in ghee till a wonderful aroma is released .
Add grated ginger and saute .
Add the boiled chickpeas along with the water they were boiled in .
Let cook for 7-10 minutes on slow flame for the chickpeas to absorb the spice flavors .
Cover and keep aside for a couple of hours , they flavor and color of the chana will enhance .