Darjeeling Tea Panjabi Chole By Rakhee Vaswani

Darjeeling Tea Panjabi Chole

Rich with aromatic spices, this Punjabi chole dish is sure to add a spicy spin to simple meals.
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Cooking Time

15-20 min

Meal Type


Preparation Time

20 Min



Rate This Recipe9


  • For darjeeling tea panjabi chole
  • 3 tbsp darjeeling tea
  • ½ kg soaked chickpeas
  • 1 tbsp ginger garlic paste
  • 2 slit green chillies
  • 2 to 3 tbsp oil
  • 2 bay leaves
  • 2 black cardamoms 3 to 4 black peppercorns
  • 1 tbsp cumin seeds
  • 1 cup chopped onions
  • 1 tbsp chole masala
  • water as required
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp ginger and garlic paste
  • 1 cup chopped tomatoes
  • salt
  • 1 slit green chilli
  • 1 tsp ginger juliennes
  • For garnish
  • ginger juliennes
  • slit green chilli
  • chopped coriander
  • red chilli paste
  • green chutney
  • For serving
  • bhature
  • onion rings chillies 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, add ginger garlic paste green chillies and cook till it is completely softened.
  2. 2

    Discard the tea leaves.
  3. 3

    In another deep vessel or pan, drizzle some oil, bay leaves, add black cardamom, black peppercorns, cumin seeds and fry till it crackles.
  4. 4

    Next add chopped onions fry till it is golden brown and add ginger garlic paste, fry well till oil is released.
  5. 5

    In a small bowl, mix chole masala with water, red chilli powder, turmeric and mix well. Add it to the chole.
  6. 6

    Now add tomatoes and season with salt and cook till the masala is well done, add the chickpeas and put some in a cup and mash well.
  7. 7

    Add water and let it cook until the masalas are well blended.
  8. 8

    Add julienned ginger and slit chillies for added taste.
  9. 9

    Garnish with slit green chillies, ginger juliennes and chopped coriander. You can serve with bhature and onion rings beetroot, chillies salad.

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