Punjabi Chole Darjeeling Tea
Rich with aromatic spices, this Punjabi chole dish is sure to add a spicy spin to simple meals.

- indian

Cooking Time

-15-20 Min

Preparation Time

- 20 Min



  • 3 tbsp Darjeeling tea
  • ½ kg chickpeas, soaked
  • 1 tbsp ginger garlic paste
  • 2 green chilies, slit
  • 2-3 tbsp oil
  • 2 bay leaves
  • 2 black cardamoms
  • 3-4 black peppercorns
  • 1 tbsp cumin seeds
  • 1 cup onions, finely chopped
  • 1 tbsp chole masala, Water as required
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 1 cup tomatoes, finely chopped, Salt to taste
  • 1 Green chilli, slit
  • 1 tsp ginger, julienned
  • FOR garnish
  • gingerjulienned
  • Green chillislit
  • coriander chopped
  • red chilli paste
  • green chutney
  • FOR serving
  • Bhature
  • Onion ringschillies and beetroot salad


  1. 1

    Take Darjeeling tea leaves in a muslin cloth, tie it and put in the pan containing chickpeas and boil it together.
  2. 2

    Add ginger garlic paste, green chilies and cook till it is completely softened.
  3. 3

    Discard the tea leaves.
  4. 4

    In another deep vessel or pan, drizzle some oil, bay leaves, add black cardamom, black peppercorns, cumin seeds and fry till it crackles.
  5. 5

    Next add chopped onions, fry till it is golden brown and add ginger garlic paste, fry well till oil is released.
  6. 6

    In a small bowl, mix chole masala with water, red chilli powder, turmeric and mix well.
  7. 7

    Add it to the chole.
  8. 8

    Now add tomatoes and season with salt and cook till the masala is well done.
  9. 9

    Add the chickpeas and put some in a cup and mash well.
  10. 10

    Add water and let it cook until the masalas are well blended.
  11. 11

    Add julienned ginger and slit chillies for added taste.
  12. 12

    Garnish with slit green chilies, ginger juliennes and chopped coriander.
  13. 13

    You can serve with bhature and onion rings, beetroot, chillies salad.

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