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Date: 2/11/2010
Comment:
real delicious punjabi chhole,i have tried making many variations of chhole but this one came out to be the best,the taste of roasted masalas is great,mast mast chhole!
Author: Parul
Date: 1/12/2010
Comment:
i tried it at my home for my party. . and that was a wonerful experience. . everyone''s like it. great reciepe. . I really enjoyed it.. Thanks for this wonderful recipe. .
Author: julie
Date: 12/18/2009
Comment:
Greta Chola ! As good as what is served in my favourite indian restaurant. Thanks a ton !
The only change I made was adding some green chillli, which for me is tres indian!
Author: Shilpa Srivastava
Date: 12/2/2009
Comment:
I tried Cholle from the recipe given above and it came out too good...got tons of compliments...also the black color came after adding the dry roasted masala. i did not use the tea bags.
Author: meera
Date: 11/21/2009
Comment:
good and very useful.
Author: Jay
Date: 11/2/2009
Comment:
This one''s closest to my dream chhole recipe.
Use ghee for oil
Author: HS
Date: 8/26/2009
Comment:
Anardana adds bit of a tangy flavour, you can avoid it. Some alternatives could be Amchur (Mango Powder) or add 2 tablespoons of yoghurt added while cooking
Author: nimisha
Date: 8/22/2009
Comment:
hi... it looks an excellent recipie... How many does this quanity serve.....?????
please guide. is anardana necessary for the masala.... can anyother thing be used?
Author: Rahul
Date: 6/29/2009
Comment:
just cooked chole using the reciepe and I got loads of complments. FYI I am a guy with little or no knowledge of cooking
Author: ritu
Date: 4/10/2009
Comment:
recipe sounds yummy...sadly had already made chole and then came across it...will surely try this nxt time :)
Author: HS
Date: 2/24/2009
Comment:
Coriander Powder is normally added at the end ( See Step 11) when most of the cooking is done to keep the flavour. It also thickens the curry.
Author: trupty
Date: 2/24/2009
Comment:
Thx! Sorry, 1 more question. The "2 tsp dry coriander" is ground coriander? Can I add it at the same time as the garam masala? Sorry for all the questoins - I''m just a begineer!
Author: HS
Date: 2/24/2009
Comment:
The Amchur, Black Salt and ginger can be added in step 7. Ghee can be added as garnish.
Author: trupty
Date: 2/23/2009
Comment:
Thanks for the gret recipe. Just wondering when I should add the ginger, aamchur, tbsp garam masala (listed twice), dry coriander and ghee. Also, how much ghee should I use? Thanks.
Author: Vimla Thapa
Date: 11/6/2008
Comment:
To get the black color -- boil water with tea leaf let it cool and strain the water disgard tea leaf and use the tea water to soak the channa and boil in the same water also the dry masala helps.
Author: Vimla Thapa
Date: 11/6/2008
Comment:
I was looking for this recipe so much thanks to this website now every time I make this chole its a super hit, I don''t use the garam masala and tastes better if cook day in advance before serving.
Author: ritika
Date: 9/21/2008
Comment:
very very tasty
Author: Gunjan
Date: 8/13/2008
Comment:
Thanks for a sweet and love filled receipe. i shall definitely try and see wat magic it does fr me !
Author: HS
Date: 6/13/2008
Comment:
The Black Colour will definitely come - Use the Tea Bag while boiling and Add a Full Amla while boiling.
Author: Renu Sharma
Date: 5/25/2008
Comment:
Thanks for this wonderful receipe, i was not able to get black color while making channa but after trying your receipe i cooked yummy channa as never before. Thaks!
