Simple Rawalpindi Chole Recipe Video
Ingredients
| Chickpeas | 500 Gram | |
| Tomato puree | 100 Milliliter | |
| Vegetable oil | 2 Tablespoon | |
| Cumin seed | 1⁄2 Teaspoon | |
| Ajwain | 1⁄2 Teaspoon | |
| Gram flour | 50 Gram | |
| Chaat masala | 1 Teaspoon | |
| Chana masala | 2 Tablespoon | |
| Chili powder | 1⁄2 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Amchur powder | 1⁄2 Teaspoon (Mango Powder) | |
| Salt | To Taste | |
| Water | 50 Milliliter |
Nutrition Facts
Serving size
Calories 607 Calories from Fat 148
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 216.8 mg9%
Total Carbohydrates 89 g29.7%
Dietary Fiber 24.8 g99.2%
Sugars 16.5 g
Protein 28 g56.7%
Vitamin A 9.4% Vitamin C 16.8%
Calcium 16.9% Iron 54.2%
*Based on a 2000 Calorie diet
Directions
• Add cumin seeds and ajwain seeds
• Add Besan (gram flour) and stir (Bhunno) till light brown.
• Stir in powder spices and add Chole (chick peas)
• Cook 5 minutes.
• Add tomato puree and continue mixing
• Pour 50ml water, stir and cook for 5 minutes
• Add salt as per taste
• Garnish with Onion ring and Chopped coriander leaves.
• Rawalpindi chole should be served dry with nan, roti, bhature bread or rice.
Editors Review
A hot bowl of Rawalpindi chole is a delicacy to enjoy, when it is served with steaming rice or Indian breads like naan, roti, bature etc. It is also a good source of vegetable protein, fiber and loads of minerals. You can make it little less spicy, if you have kids. But you have the liberty to make it as spicy as you want.Comments
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