“White chickpeas cooked with fried potato, served with hot puri (Puffed fried whole wheat bread), makes a perfect and famous Punjabi Indian breakfast.”
Boil overnight soaked chole with salt and amla powder in sufficient water. Mash a bit and keep aside.
Heat 2 tbsp. oil (Or ghee) in a pan, fry blanched potato cubes till crisp and golden brown in color. Drain and keep aside.
In the same oil and pan, add hing, jeera and green chili. fry. Then add ginger paste and fry.
Add chole masala and red chili powder, fry.
Add tomato puree and fry till it leaves sides. (You may add sufficient water to adjust the gravy, if require.)
Now add boiled chole to it and let it boil. When a boil comes, reduce the flame to low, add fried potato and mix lightly, cover the pan and let it cook for 10-15 minutes.
When done, switch off the flame. Garnish with ginger and lemon.
Serve with hot puri in breakfast or with jeera rice, pulav, white rice, bhature, naan, chapatti etc… and make a delicious lunch/ dinner. Enjoy!
Recipe Notes
By adding amla powder while boiling chole, will give dark color as well as sourness so that you may not need to put extra aamcur powder.
Mash boiled chole with heavey wooden spoon a bit for the nice thick gravy texture.
Adjust the chili and salt as per taste.
Blanching the potatos before frying will end up consuming less oil and quick.
You may aslo add pureed or sliced onion if you want.
You may also use garlic paste with ginger paste as well.