Punjabi Chole

4 bowl costed ₹55.77 including LPG

1 bowl costs ₹13.94 and contains 216 calories

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General Recipe Information
Recipe Cost ₹ 55.77 for 4 bowl
Total Calories863
Water Used2.6 Liters
Labour46 Minutes
Total Time562 Minutes
LPG cylinder cost₹ (Domestic 14.2Kg)
LPG Burned55 Minutes (~ ₹ 9.17)
Recipe typevegan
Sugar Free?yes
Gluten Free?yes
Ingredient breakup
Name Cost/Kg Cal/100g Qty (units) UsedCost UsedCal
Chick Pea 378 150 grams 22.5 567
Onions 40 250 grams 7.5 100
Tomatoes 18 200 grams 4 36
Ginger 80 20 grams 1.6 16
Garlic Cloves 149 10 cloves 1.2 15
Tea leaves 1 1 spoon 2 0
Turmeric Powder 312 0.5 spoons 0.5 8
Garam Masala 315 1 spoon 1.5 16
Kashmiri Red Chilli Powder 40 1 spoon 2 2
Refined oil 900 2 spoons 1.2 72
Black Mustard seeds 508 1 pinch 0.24 10
Fennel seeds 345 1 pinch 0.6 7
Cumin seeds 380 1 pinch 0.6 8
Bay Leaves 314 4 leaves 1 6
Common salt 0 1 spoon 0.24 0
COST : ₹   46.68     CALORIES : 863
Step by step Recipe of Punjabi Chole

Before starting this recipe, make sure you have all the ingredients shown above. Changing quantity of ingredents may affect the recipe taste or performance. Also please check labour time and total time to ensure that you have sufficient time and energy.

While making Punjabi Chole, follow these 39 steps every time.

  1. Add 150 grams of Chick Pea.
  2. Soak Chick Pea for 8 Hours in water.
  3. Keep 250 grams of Onions ready.
  4. Keep 200 grams of Tomatoes ready.
  5. Keep 20 grams of Ginger ready.
  6. Keep 10 cloves of Garlic Cloves ready.
  7. Using 0.5 liters of water to wash vegetables.
  8. Chop Tomatoes in large pieces.
  9. Chop Onions in large pieces.
  10. Wash, peel and cut Ginger.
  11. Peel all Garlic Cloves.
  12. Slit Green chillies.
  13. Put vegetables in Jar & grind them to a fine paste.
  14. Boil Tea leaves for 5 minutes in half glass water.
  15. wash soaked Pigeon Peas twice with water.
  16. Put Pigeon Peas in cooker with sufficient water for boiling.
  17. Filter tea water and add it to cooker.
  18. Boil Pigeon Peas for 30 minutes in water.
  19. Add 0.5 spoons of Turmeric Powder in a bowl.
  20. Add 1 spoon of Garam Masala.
  21. Add 1 spoon of Kashmiri Red Chilli Powder.
  22. Mix some water and dissolve spices.
  23. Heat 2 spoons of Refined oil.
  24. Add garlic and ginger pieces.
  25. Add 1 pinch of Black Mustard seeds.
  26. Add 1 pinch of Fennel seeds.
  27. Add 1 pinch of Cumin seeds.
  28. Add 4 leaves of Bay Leaves.
  29. Add split chillies as well.
  30. Fry spices for 5 miutes only.
  31. Remove tempering & keep aside.
  32. Add vegetable paste & keep strring.
  33. Add spice solution that was prepared.
  34. Add 1 spoon of Common salt.
  35. Cover & cook for 10 minutes only.
  36. Add boiled Pigeon peas & mix.
  37. Cook for 5 minutes only.
  38. Chole is ready, turn off flame.
  39. Mix tempering and serve.
# Content Stats
1 Add 150 grams of Chick Pea +0 +567 +0 +22.5 +0 +0
2 Soak Chick Pea for 8 Hours in water +0 +0 +0.5 +0 +2 +480
3 Keep 250 grams of Onions ready +0 +100 +0 +7.5 +0 +0
4 Keep 200 grams of Tomatoes ready +0 +36 +0 +4 +0 +0
5 Keep 20 grams of Ginger ready +0 +16 +0 +1.6 +0 +0
6 Keep 10 cloves of Garlic Cloves ready +0 +15 +0 +1.2 +0 +0
7 Using 0.5 liters of water to wash vegetables +0 +0 +0.5 +0 +0 +0
8 Chop Tomatoes in large pieces +0 +0 +0 +0 +3 +3
9 Chop Onions in large pieces +0 +0 +0 +0 +5 +5
10 Wash, peel and cut Ginger +0 +0 +0 +0 +5 +5
11 Peel all Garlic Cloves +0 +0 +0 +0 +5 +5
12 Slit Green chillies +0 +0 +0 +0 +2 +2
13 Put vegetables in Jar & grind them to a fine paste +0 +0 +0 +0 +0 +0
14 Boil Tea leaves for 5 minutes in half glass water +5 +0 +0.1 +2 +5 +5
15 wash soaked Pigeon Peas twice with water +0 +0 +1 +0 +5 +5
16 Put Pigeon Peas in cooker with sufficient water for boiling +0 +0 +0.5 +0 +0 +0
17 Filter tea water and add it to cooker +0 +0 +0 +0 +2 +2
18 Boil Pigeon Peas for 30 minutes in water +30 +0 +0 +0 +1 +30
19 Add 0.5 spoons of Turmeric Powder in a bowl +0 +8 +0 +0.5 +0 +0
20 Add 1 spoon of Garam Masala +0 +16 +0 +1.5 +0 +0
21 Add 1 spoon of Kashmiri Red Chilli Powder +0 +2 +0 +2 +0 +0
22 Mix some water and dissolve spices +0 +0 +0 +0 +0 +0
23 Heat 2 spoons of Refined oil +0 +72 +0 +1.2 +0 +0
24 Add garlic and ginger pieces +0 +0 +0 +0 +0 +0
25 Add 1 pinch of Black Mustard seeds +0 +10 +0 +0.24 +0 +0
26 Add 1 pinch of Fennel seeds +0 +7 +0 +0.6 +0 +0
27 Add 1 pinch of Cumin seeds +0 +8 +0 +0.6 +0 +0
28 Add 4 leaves of Bay Leaves +0 +6 +0 +1 +0 +0
29 Add split chillies as well +0 +0 +0 +0 +0 +0
30 Fry spices for 5 miutes only +5 +0 +0 +0 +5 +5
31 Remove tempering & keep aside +0 +0 +0 +0 +0 +0
32 Add vegetable paste & keep strring +0 +0 +0 +0 +0 +0
33 Add spice solution that was prepared +0 +0 +0 +0 +0 +0
34 Add 1 spoon of Common salt +0 +0 +0 +0.24 +0 +0
35 Cover & cook for 10 minutes only +10 +0 +0 +0 +1 +10
36 Add boiled Pigeon peas & mix +0 +0 +0 +0 +0 +0
37 Cook for 5 minutes only +5 +0 +0 +0 +5 +5
38 Chole is ready, turn off flame +0 +0 +0 +0 +0 +0
39 Mix tempering and serve +0 +0 +0 +0 +0 +0
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