Atte ka Halwa | Kada Prasad | Wheat Flour Halva

The first time I had Atte ka Halwa | Kada Prasad was at the Golden Temple in Amritsar. I was at Jalandhar for a cousin’s wedding and went to Amritsar the next day when everyone was still recovering from the wedding festivities.

Kada Prasad | Atte ka Halwa | Wheat Flour Halva
Kada Prasad | Atte ka Halwa | Wheat Flour Halva

I reached the Golden Temple quite early in the morning (by 7:00 AM) having left Jalandar by 5:30 AM. Both my cousin’s in-laws and the driver marveled at my enthusiasm to get up that early after being up well past midnight on the previous day. They seem to have forgotten I am a South Indian, a community that will rise up from the dead at the mention of a temple visit. 😀

Sri Harimandir Sahib (the formal name for the Golden Temple) is the holiest of shrines for the followers of the Sikh Religion and is an oasis of calm bang in the middle of the bustling city of Amritsar.

As it was pretty early, there were not many people waiting to enter the Sanctum Sanctorum and I went to join the line for entering the Sanctum Sanctorum. Before that I got a couple of plates of Kada Prashad as offering and it was quite the juggling act to keep my head covered with my saree pallu while holding two plates of piping hot Kada Prashad with copious amounts of ghee sloshing about. However, the cool breeze from the lake surrounding the Sri Harminder Sahib, and the soothing shabad-kirtan made the few minutes of wait pleasurable.

Coming back to the Kada Prasad | Atte Ka Halwa, it is a super simple 4-ingredient dish is just the right amount of sweet and just the perfect offering in a religious ceremony. It is also made with the ingredients commonly found in North Indian homes.

I made it yesterday as my contribution to the series of Haryanvi recipes that the gang at the Shhhhh Cooking Secretly Challenge group is making this month. My partner for this month is Sujata Shukla who blogs at Pepper on Pizza. The recipes on Sujata’s blog is truly represent its tag line; Recipes Beyond Borders- sometimes Exotic, mostly Healthy, always Delicious. I have quite a few recipes bookmarked to try including the Baingan Badi Sabzi and the Goan Bitter Gourd Kokum Dal.

The secret ingredients I got from Sujata were Ghee and Sugar, and I jumped at the chance to make Atte Ka Halwa. I used Chef Harpal Singh Sokhi’s recipe for Kada Prasad and the result was fantastic.

How to Make Atte ka Halwa | Kada Prasad | Wheat Flour Halva

Atte ka Halwa | Kada Prasad | Wheat Flour Halva
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Kada Prasad is served in every Gurudwara and I loved it from the moment I first tasted it at the Golden Temple. Also known as Atte ka Halwa, Kada Prasad is super simple to make and needs just 4 ingredients. 

Course: Dessert, Sweets
Cuisine: Haryanvi, Indian, Punjabi
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Coarsely Ground Wheat Flour I used regular wheat flour
  • 1/2 Cup Ghee
  • 1/2 Cup Sugar
  • 1/4 tsp Green Cardamom Powder
  • 2 Cups Water
  • 1 tbsp Slivered Almonds for Garnish Optional
Instructions
  1. Heat the water and let it simmer while you cook the rest of the halwa.

  2. In a heavy bottomed kadhai, over medium heat, melt the ghee.

  3. Add the wheat flour and mix.

  4. Cook till the wheat flour turns golden brown and is aromatic.

  5. Add the sugar and cardamom powder.

  6. Mix well.

  7. Turn the heat to low.

  8. Slowly, add the hot water while stirring.

  9. Turn the heat up and cook the Atte ka Halwa till the ghee starts to leave the sides.

  10. Turn off the heat and let the Atte ka Halwas | Kada Prasad cool just a bit.

  11. Garnish with slivered almonds and serve hot.

Recipe Notes

 

Wheat Flour Halva | Atte ka Halwa
Wheat Flour Halva | Atte ka Halwa

Recipe for Atte ka Halwa | Kada Prasad | Wheat Flour Halva (with step-by-step instructions)

  1. You need hot water to cook Atte ka Halwa, so as the first step, bring the water to boil. Turn down the heat and let the water simmer till you are ready to use it.
  2. Over medium flame, heat a heavy bottomed kadhai and add ghee to it.
  3. When the ghee melts, add the wheat flour.
  4. Mix well, ensuring you have a slurry with no lumps.
  5. Constantly stir this ghee-wheat flour mix and cook it till the mix becomes golden brown.
  6. Next, add the sugar and cardamom powder, and mix well. The sugar does not have to melt completely at this point. It will melt when you add the sugar.

  7. Turn the heat to low.
  8. Very carefully, add the hot water to the ghee-wheat mix and stir well. Be careful as the mix will splatter the moment you add the water.

  9. Turn the heat up to high and stir the Atte ka Halwa vigourously.
  10. Cook till the ghee starts to leave the sides.
  11. Take the Atte ka Halwa | Kada Prashad off the heat and let it cool for a minute or two.
  12. Garnish with slivered almonds and serve hot.

 

Atte ka Halwa | Kada Prashad
Atte ka Halwa | Kada Prasad

I am taking this wonderful prasad to the monthly party at Ssshhh Cooking Secretly… that is celebrating Haryanvi Cuisine this month. 🙂

Saag Paneer with Palak, Hara Lasun & Hara Pyaaz: Recipe by Heena Jhanglani

I learnt this recipe for aromatic, delectable Saag Paneer (Palak Paneer) from Heena Jhanglani. Her daughter had carried just the curry base (without the Paneer) for lunch one day and told me it was just another type of Sai Bhaji (or a dish made with greens). I took that basic recipe and added some Paneer to it to make this wonderful Palak Paneer with a Difference.

Saag Paneer with Palak, Hara Lehsun, and Hara Pyaaz
Saag Paneer with Palak, Hara Lehsun, and Hara Pyaaz

Heena Jhanglani is quite a treasure trove of recipes and continues to surprise me ever so often with the stuff she sends in her daughter’s lunch box. This Saag Paneer/Palak Paneer is just another example of that skill.

Traditional Palak Paneer uses just spinach to create the green base. This recipe uses spring onions with the greens as well as generous dose of green garlic chives. This lends the dish a unique flavour and texture that sets it apart from the traditional Palak Paneer.

I am quite in love with this flavour rich version of Palak Paneer and will make it every time I find spring onions and green garlic chives. 🙂  Thank you, Heena-ji, for this wonderful recipe. Keep them coming!

Saag Paneer with Green Garlic Chives and Spring Onions
Saag Paneer with Green Garlic Chives and Spring Onions

How to Make Saag Paneer/Palak Paneer with Spinach, Spring Onions, and Green Garlic Chives

Saag Paneer/Palak Paneer with Spinach, Spring Onions, and Green Garlic
Prep Time
10 mins
Cook Time
25 mins
Total Time
30 mins
 

I learnt this wonderful recipe for Saag Paneer/Palak Paneer with Spinach, Spring Onions, and Green Garlic from Heena Jhanglani and it is set to become a staple in my home.

Course: Accompaniments, Main Course
Cuisine: Indian, Sindhi
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Large Bunch Palak Approx 250 gms
  • 1 Small Bunch Green Garlic, Hara Lahsun Approx 100 gms
  • 2-3 Spring Onions Approx 100 gms
  • 150 gms Paneer
  • 2-3 Slit Green Chillies
  • 1/2 tsp Haldi
  • 1 tbsp Oil
  • Salt to Taste
Instructions
The Prep
  1. Chop Paneer into 1" cubes.

  2. Chop the Palak to small pieces.

  3. Separate the tender garlic from the chives.

  4. Chop the garlic. Set aside.

  5. Chop the green garlic chives. Set aside.

  6. Separate the spring onion from the greens.

  7. Slice the spring onion. Set aside.

  8. Chop the spring onion greens. Set aside.

Making the Saag Paneer | Palak Paneer
  1. In a kadhai, heat the oil.

  2. Add the sliced spring onions and garlic pieces.

  3. Stir-fry till aromatic.

  4. Add the slit green chillies, green garlic chives, and spring onion greens.

  5. Stir-fry for about 1 minute.

  6. Add turmeric and stir-fry for a few seconds.

  7. Add the chopped palak and stir-fry till wilted.

  8. Add salt. Mix well.

  9. Turn off the heat and let the greens cool a bit.

  10. Using a bit of water, grind to a smooth paste.

  11. Transfer the paste back to the kadhai and stir-fry a bit.

  12. Add enough water to form a thick gravy.

  13. Add the chopped paneer and cook for a few minutes.

  14. Serve hot with rotis.

 

Saag Paneer | Palak Paneer
Saag Paneer | Palak Paneer

Saag Paneer/Palak Paneer Recipe with Step-by-Step Instructions

  1. Getting Things Ready
    1. Cut the Paneer into 1″ cubes. You can lightly pan-fry them, if you so wish. I used Paneer “as is”.
    2. Separate the garlic from the greens.
    3. Separate the spring onions from the greens.
    4. Chop the spinach, green garlic chives, and spring onion greens into small pieces.
    5. Chop the garlic into small pieces. Set aside.
    6. Slice the spring onions. Set aside.
  2. Making the Aromatic Saag Paneer 
    1. In a heavy-bottomed vessel or kadhai, over medium flame, heat the oil.
    2. Once the oil is hot, add the sliced spring onions and garlic pieces.
    3. Stir-fry till the onions just turn transparent and the garlic becomes aromatic.
    4. Next, add the green chillies, green garlic chives and spring onion greens.
    5. Stir-fry for a few seconds. The green garlic chives and spring onion greens do not need much stir-frying and wilt pretty quickly.
    6. Add the turmeric and mix well.
    7. Add the chopped spinach and stir-fry till the palak is cooked and softens.
    8. When the palak wilts a bit, add the salt.
    9. Mix well.
    10. Take the kadhai off the flame and let the cooked greens mix cool.
    11. Transfer the cooked mix to a grinder along with a little water.
    12. Grind the greens to a thick, smooth paste.
    13. Transfer the ground paste back to the kadhai and cook the mix a bit.
    14. Add about 1/2 cup of water to the cooked paste and mix well to form a thick gravy.
    15. Add paneer pieces to the gravy and let the Saag Paneer simmer a bit.
  3. Serve hot, aromatic Palak Paneer | Saag Paneer with rotis.
Palak Paneer with Green Garlic Chives and Spring Onions
Palak Paneer with Green Garlic Chives and Spring Onions

Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry

Today, I am presenting this healthy and delicious Mooli ke Patte ki Sabzi that is a great way to use the nutritious radish greens. I have followed this recipe by Chef Harpal Singh Sokhi.

Mooli ke Patte ki Sabzi | Spicy Radish Leaves Stir Fry
Mooli ke Patte ki Sabzi | Spicy Radish Leaves Stir Fry

I have this aversion to Mooli or Radish because of its pungent taste and strong aroma. However, my Vaidya (Ayurvedic Doctor) has asked me to eat Mooli and so I have recently taken to making this vegetable at home, albeit reluctantly. So far, I have been cooking the radish itself as Mooli Paratha and as Roasted Red Radishes.

However, my colleagues at work have been recommending that I also make a simple stir-fry of radish and radish leaves for a while now. Yesterday I found this wonderful bunch of radish leaves with baby radishes and decided to try a radish leaves stir-fry.

Next, I did what I do best, browsed the internet to see if I can spice up the radish leaves stir-fry a bit and came across this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi that uses a masala of poppy seeds, cumin, mustard, and green chillies.

In my mind, this masala added a bit of oomph to a plain curry and so I tried this Mooli ke Patte ki Sabzi forthwith. Indeed the result was a delicious dry sabzi that paired marvellously well with rotis.

I just used the baby radishes that were attached to the leaves. I would recommend that you add a medium-size radish to the curry to give it some volume. The radish measures in the recipe assume that you will use this additional radish.

Punjabi Radish Leaves Stir Fry
Punjabi Radish Leaves Stir Fry

How to Make Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry

Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

I absolutely loved this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi. It is spicy, has a creaminess from the poppy seeds, and helps temper the pungent taste of the radish.

Course: Accompaniments, Side Dish
Cuisine: Indian Food, Punjabi
Servings: 2 People
Author: Aruna
Ingredients
  • 1 Cup Radish, Finely Chopped
  • 3 Cups Radish Greens, Finely Chopped
For the Masala
  • 1.5 tbsp Poppy Seeds, Khus Khus
  • 1/2 tsp Mustard Seeds, Rai
  • 1/2 tsp Cumin Seeds, Jeera
  • 2-3 Green Chillies
Other Ingredients
  • 1 tbsp Oil Mustard Oil Preferred
  • 1/4 tsp Asafoetida, Hing
  • 2 tsp Finely chopped ginger
  • 2 tsp Crushed Garlic
  • Salt to Taste
  • Water
Instructions
Making the Masala
  1. Dry roast the cumin, mustard, poppy seeds and green chillies till the poppy seeds change colour.

  2. Transfer into a chutney grinder attachment and add about 3-4 tbsp of water.

  3. Set aside for 10 to 15 minutes to allow the poppy seeds to soak a bit.

  4. Grind into a fine paste. 

Getting the Radish and Radish Greens Ready
  1. Separate the Radish Greens from the Radish.

  2. Wash and dry the radish greens.

  3. Chop the radish greens to fine pieces.

  4. Wash the radish and peel the outer layer.

  5. Chop the radish into small pieces.

Making the Mooli ke Patte ki Sabzi
  1. In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, see notes.

  2. Add the hing, ginger and garlic.

  3. Stir-fry till the garlic turns golden.

  4. Add the radish pieces and stir-fry for 2-3 minutes.

  5. Add the ground masala, salt, and 2-3 tbsp water.

  6. Stir-fry till the masala dries a bit.

  7. Turn the heat down to low.

  8. Add the radish greens and mix well.

  9. Cook for 1-2 minutes till the radish greens wilt.

  10. Take off the heat. Cover and set aside for 5 minutes.

  11. Serve warm with hot rotis.

Recipe Notes

If you are using mustard oil (as I did):

  • Heat the mustard oil to smoking point till it becomes pale in colour.
  • Take the Kadhai off the heat, and let the oil cool a bit.
  • Now follow the rest of the recipe. 🙂

 

Punjabi Mooli ke Patte ki Sabzi
Punjabi Mooli ke Patte ki Sabzi

Recipe with Step by Step Instructions to Make Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry

  1. I would recomend that you make the Poppy Seed-Cumin-Mustard-Chilli masala as the first step so that the poppy seeds can soak while you get on with other tasks.
    1. Over medium, heat a pan.
    2. Add cumin, mustard, poppy seeds and green chillies and dry roast till the poppy seeds change colour to light brown.
    3. Transfer the roasted dry spices into a small grinder.
    4. Add 3-4 tbsp of water the dry spices and let the poppy seeds soak for about 10 minutes.
    5. When the poppy has soaked a bit, grind the masala into a fine paste. You may need to add a tad bit more water while grinding.

  2. Prepping the Radish and Radish Greens (I did this while the roasted spices were soaking)
    1. Cut close to the top of the baby radishes to separate them from the radish greens.
    2. If the stems are tender you can use them, else separate the stems from the greens.
    3. Wash the radish greens well and dry them a bit before cutting them to small pieces.
    4. Wash the radish well to get rid of the dirt and dry them.
    5. Peel the outer layer of the radish and chop it into small pieces.
  3. Cooking the Mooli ke Patte ki Sabzi 
    1. In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, heat it to smoking point, and take the kadhai off the heat and let the oil cool a bit before placing it back on flame. If you cooking in smoking hot oil, everything will burn in a second.
    2. To the heated oil, add the asafoetida, chopped ginger and chopped garlic.
    3. Stir-fry till the garlic turns golden.
    4. Next, add the chopped radish pieces and fry for a couple of minutes.
    5. To the fried radish pieces, add the ground masala, salt, and 2-3 tbsp water.
    6. Cook till the poppy seed masala dries a bit.
    7. Before adding the radish greens, turn the heat down to low as the leaves wilt in a jiffy.
    8. Now, add the radish greens and mix well.
    9. Cook the greens for a couple of minutes till they wilt.
    10. Immediately take the kadhai off the flame.
    11. Cover and set aside for 5 minutes to let the leaves cook in the residual heat.
  4. Serve warm Mooli ke Patte ki Sabzi with hot rotis.
Radish Leaves Stir Fry | Mooli ke Patte ki Sabzi
Radish Leaves Stir Fry | Mooli ke Patte ki Sabzi

No Onion, No Garlic Chole Biryani | A Recipe Inspired by Nikita Jhanglani

This recipe for Chole Biryani happened totally by chance; thanks to Nikita Jhanglani for the last moment inspiration.

No Onion, No Garlic Chole BiryaniNo Onion, No Garlic Chole Biryani
No Onion, No Garlic Chole Biryani

The theme for the 107th Foodie Monday Blog Hop is a party dish. However, we are bang in the middle of the festival season and I was already thinking of Onam recipes. Given that I have a particularly gruelling week ahead at work, I was not equipped to make a party dish. So, I had decided not to participate in this week’s blog hop and was just about to send a message to fellow bloggers, when a pic of Chole Biryani pops up on WhatsApp. It was Nikita and her mom who made this No Onion, No Garlic Chole Biryani as their contribution to the Ganapati Celebrations in their apartment complex.

Indeed, as Paul Coelho said, “When you want something, all the universe conspires in helping you to achieve it.”

And on went the light in my head! I love one-pot meals and they make a great addition to any party, especially potluck parties; and this No Onion, No Garlic Chole Biryani can be enjoyed by one and all.

Nikita did send me her recipe. I used that as a base along with my own recipes for Pindi Chole and Ambarsari Chole to come up with my own version of this absolutely delightful dish!

Trust me everyone will love the taste and it is just so easy to make.

How to Make No Onion, No Garlic Chole Biryani

No Onion, No Garlic Chole Biryani
Prep Time
6 hrs
Cook Time
45 mins
Total Time
6 hrs 45 mins
 

This recipe results in a wonderful No Onion, No Garlic Chole Biryani that is a great one-dish meal, especially for parties and potlucks

Course: Main
Cuisine: Indian, Punjabi
Author: Aruna
Ingredients
  • 1 Cup Chole, Chickpeas (200gms)
  • 2 Cups Basmati Rice
  • 2 Cups Peeled, Diced Potatoes (1/2" cubes)
  • 1/2 Cup Finely Chopped Fresh Coriander For Garnish
For Potli to Boil Chickpeas
  • 10 Cloves
  • 2" Cinnamon
  • 2 tsp Strong Tea Leaves
  • 3 Bay Leaves
  • 6 Green Cardamom
  • 2 Black Cardamom
For Tempering
  • 2 tbsp Ghee or Oil I used Ghee
  • 1 tsp Ajwain or Carom Seeds
  • 2 tsp Slivers of Ginger
  • 3-4 Green Chillies, Slit
Dry Masalas
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1.5 tsp Roasted Cumin Powder
  • 1.5 tsp Coriander Powder
  • 1.5 tsp Amchur, Raw Mango Powder
  • 2 tsp Kasoori Methi Powder See Notes
  • 2 tsp Anardana Powder, Pomegranate Seeds Powder See Notes
Other Ingredients
  • 1 tsp Black Salt
  • 2 tsp Thick Tamarind Pulp
  • 3-4 tbsp Oil
  • 1 tbsp Ghee Vegans use oil
  • Salt to Taste
Instructions
Cooking the Chole
  1. Soak the Chole in 3 Cups Water for 6 to 8 hours.

  2. In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

  3. Place this potli/packet in the middle of the chickpeas.

  4. Cover and boil for about 45 minutes till done.
    Or 
    Pressure cook the chickpeas 4 whistles.

  5. Discard the potli.

  6. Drain and reserve the water in which the chickpeas were cooked.

Preparing the Rice
  1. Soak the Basmati in 4 cups water for about 15 minutes.

  2. Drain all the water.

  3. Leave the soaked rice in the colander till it is time to use.

Cooking the Pindi Chole
  1. In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.

  2. Add the ajwain, ginger, and green chillies.

  3. Stir-fry till the raw smell of the ginger disappears.

  4. Add the dry masalas and mix well.

  5. Immediately add the cooked chole.

  6. Mix well.

  7. Add the black salt, salt, and tamarind paste.

  8. Mix well.

  9. Add a little of the reserved water.

  10. Over medium flame, cook for about 5 minutes till most of the water evaporates.

  11. Turn off the heat.

  12. Beat the dahi well so that there are no lumps.

  13. Add the dahi to the chole and mix well.

  14. Set aside.

Deep Frying the Potatoes
  1. In a large wok or kadhai, heat 3 tbsp oil. Use a large wok/kadhai as we will cook rice in it later.

  2. Add the potato pieces and over medium flame, stir-fry till golden brown.

  3. Remove the potato pieces and set aside.

Cooking the Rice
  1. In the wok used to fry the potatoes, add the rice and stir-fry for 5 minutes.

  2. Add 3.25 cups water, 1/2 tsp salt, and mix well.

  3. Over low-to-medium flame, cook covered till the rice is done. Mix at regular intervals.

Putting the No Onion, No Garlic Chole Biryani Together
  1. When the rice is cooked, add the chole.

  2. Mix well.

  3. Cook covered for 5 minutes.

  4. Add salt, if required, and mix well.

  5. Just before serving, add the fried potatoes and mix well.

  6. Garnish with fresh coriander.

  7. Serve with Cucumber Raita or Boondi Raita and Papad.

Recipe Notes
  • To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
  • To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
  • I used readymade tamarind paste.
  • You can a complete shortcut and use readymade Chole Masala powder. The result is just as delicious!
  • You can also add some fried tomato chunks if you wish. 

Spicy Chole Biryani | The Perfect One Dish Meal
Spicy Chole Biryani | The Perfect One Dish Meal

Do you want to see other Party Dishes recipes my fellow Foodie Monday Blog Hop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

https://www.facebook.com/Foodiemondaybloggers/

Pindi Chole | Recipe by Chef Kunal Kapur

This recipe for Pindi Chole was triggered by a discussion by the admin of a food group that I am a member of. Donna wanted to make “almost black” Chole and there were many suggestions including the traditional recommendations of using tea leaves, amla and iron vessels.

Pindi Chole: Spicy Chickpea Curry from Punjab
Pindi Chole

Then Donna located this recipe by Chef Kunal Kapur for Pindi Chole and posted it on the group. When I saw the video on YouTube I was fascinated by the recipe and made it this past weekend!

Do try it and you will get authentic Pindi Chole.

How to Make Pindi Chole

No Onion, No Garlic Chole Biryani
Prep Time
6 hrs
Cook Time
45 mins
Total Time
6 hrs 45 mins
 

This recipe results in a wonderful No Onion, No Garlic Chole Biryani that is a great one-dish meal, especially for parties and potlucks

Course: Main
Cuisine: Indian, Punjabi
Author: Aruna
Ingredients
  • 1 Cup Chole, Chickpeas (200gms)
  • 2 Cups Basmati Rice
  • 2 Cups Peeled, Diced Potatoes (1/2" cubes)
  • 1/2 Cup Finely Chopped Fresh Coriander For Garnish
For Potli to Boil Chickpeas
  • 10 Cloves
  • 2" Cinnamon
  • 2 tsp Strong Tea Leaves
  • 3 Bay Leaves
  • 6 Green Cardamom
  • 2 Black Cardamom
For Tempering
  • 2 tbsp Ghee or Oil I used Ghee
  • 1 tsp Ajwain or Carom Seeds
  • 2 tsp Slivers of Ginger
  • 3-4 Green Chillies, Slit
Dry Masalas
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1.5 tsp Roasted Cumin Powder
  • 1.5 tsp Coriander Powder
  • 1.5 tsp Amchur, Raw Mango Powder
  • 2 tsp Kasoori Methi Powder See Notes
  • 2 tsp Anardana Powder, Pomegranate Seeds Powder See Notes
Other Ingredients
  • 1 tsp Black Salt
  • 2 tsp Thick Tamarind Pulp
  • 3-4 tbsp Oil
  • 1 tbsp Ghee Vegans use oil
  • Salt to Taste
Instructions
Cooking the Chole
  1. Soak the Chole in 3 Cups Water for 6 to 8 hours.

  2. In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

  3. Place this potli/packet in the middle of the chickpeas.

  4. Cover and boil for about 45 minutes till done.
    Or 
    Pressure cook the chickpeas 4 whistles.

  5. Discard the potli.

  6. Drain and reserve the water in which the chickpeas were cooked.

Preparing the Rice
  1. Soak the Basmati in 4 cups water for about 15 minutes.

  2. Drain all the water.

  3. Leave the soaked rice in the colander till it is time to use.

Cooking the Pindi Chole
  1. In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.

  2. Add the ajwain, ginger, and green chillies.

  3. Stir-fry till the raw smell of the ginger disappears.

  4. Add the dry masalas and mix well.

  5. Immediately add the cooked chole.

  6. Mix well.

  7. Add the black salt, salt, and tamarind paste.

  8. Mix well.

  9. Add a little of the reserved water.

  10. Over medium flame, cook for about 5 minutes till most of the water evaporates.

  11. Turn off the heat.

  12. Beat the dahi well so that there are no lumps.

  13. Add the dahi to the chole and mix well.

  14. Set aside.

Deep Frying the Potatoes
  1. In a large wok or kadhai, heat 3 tbsp oil. Use a large wok/kadhai as we will cook rice in it later.

  2. Add the potato pieces and over medium flame, stir-fry till golden brown.

  3. Remove the potato pieces and set aside.

Cooking the Rice
  1. In the wok used to fry the potatoes, add the rice and stir-fry for 5 minutes.

  2. Add 3.25 cups water, 1/2 tsp salt, and mix well.

  3. Over low-to-medium flame, cook covered till the rice is done. Mix at regular intervals.

Putting the No Onion, No Garlic Chole Biryani Together
  1. When the rice is cooked, add the chole.

  2. Mix well.

  3. Cook covered for 5 minutes.

  4. Add salt, if required, and mix well.

  5. Just before serving, add the fried potatoes and mix well.

  6. Garnish with fresh coriander.

  7. Serve with Cucumber Raita or Boondi Raita and Papad.

Recipe Notes
  • To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
  • To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
  • I used readymade tamarind paste.
  • You can a complete shortcut and use readymade Chole Masala powder. The result is just as delicious!
  • You can also add some fried tomato chunks if you wish. 

Pindi Chole from Punjab
Pindi Chole

 

Step-by-Step Instructions to Make Pindi Chole

  1. In a large vessel, soak the chickpeas in 3 Cups Water for overnight. I soaked for 8 hours.
  2. Using a white cloth, make a small parcel/potli of tea leaves green cardamom, black cardamom, cloves, cinnamon and bay leaves.
  3. Place this potli/parcel in the middle of the chickpeas. It will give the chole a dark brown colour as it cooks. In addition, the chole will also soak in the aromas of the spices.
  4. On a open flame, cover and boil for about 45 to 60 minutes till done. The chickpea should break easily when you press it.
    Or
    You can take the easy way out like I did and pressure cook the chickpeas.
  5. When the chick peas are cooked, discard the potli.
  6. Drain the excess water from the cooked chickpeas. Reserve the water as we may need some of it later.
  7. Making the Pindi Chole
    1. On a medium flame, heat the oil or ghee in a pan.
    2. Add the ajwain, ginger, garlic and green chillies.
    3. Stir-fry for about 1 minute till the ginger and garlic are fried.
    4. Add the cumin, coriander, turmeric, red chilli, amchur, kasoori methi and anardana powders.
    5. Mix well.
    6. Immediately add the cooked chole and mix well. Do not fry the dry masalas in the oil/ghee for long. We just want to add them to the hot oil/ghee and mix.
    7. Add the black salt, salt, and tamarind paste.
    8. Mix well.
    9. Add 1/4 cup of the reserved water and cook for 5 to 7 minutes till most of the water evaporates.
  8. Cover and let the Pindi Chole rest for 5 to 7 minutes.
  9. Serve hot Pindi Chole with puris or rotis.
Pindi Chole | Recipe by Chef Kunal Kapoor
Pindi Chole | Recipe by Chef Kunal Kapoor