chhola recipe

Chickpea Protein Salad / छोला प्रोटीन सलाद

Chickpeas are good to eat. Along with this, chickpeas are also very beneficial for health. Kabuli chana or chick pea (Cicer eritinum) is an annual function of the family Fabaceae, subfamily Faboidae. Chickpeas serve as an energy and protein source. Serving 100 grams of cooked chickpeas gives 164 kilocalories (690 kJ). The ripe chickpeas are 60% water, 27% carbohydrate, 9% protein and 3% fat (Table). .75% of the fat content is unsaturated fatty acids, for which linoleic acid contains 43% of the total fat. It is very easy to make nutritious and tasty chickpeas salad and it is also very tasty in food and also very nutritious for health. To make nutritious and tasty chickpea salad, follow the method given below…

Course Breakfast, Indian, Lunch, Main Dish, Snacks, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main, snacks

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 41kcal

Cost 15 rupee

Equipment

Pressure Cooker
Plate
Knife

Ingredients

100 Grams Chickpea/ White Chola
1 Unit Onion / Pyaz
1 Unit Tomato / Tamatar
1 Unit Green Chili / Hari Mirch
1/2 tsp Chat Masala
2 tsp Lemon / Neebu Juice
as per taste Salt / Namak
2 tsp Coriander leave / Dhaniya Patti

Instructions

To make chickpea protein salad, take 100 grams of chickpeas.
Soak the chickpeas in the night or soak the chickpeas in water for 5 to 6 hours.
When the chickpeas get soaked then put the chickpeas in the cooker and add half teaspoon salt.
Close the lid of the cooker and allow 4 to 5 whistles.
Turn off the gas after 5 whistles. When the pressure of the cooker drops.
Then open the lid and see.
If the chickpeas are cooked then step ahead.
If the chickpeas are not cooked, apply one or two whistles on the lid of the cooker.
Because sometimes in different cookers the food is cooked even in low whistle.
And sometimes it may require more whistling to cook.
So if the chickpeas are cooked, drain the chickpeas.
Now cut an onion into small size, cut a tomato , chop coriander leaves along with green chili.
After this, take the cooked chickpeas, chopped onions, chopped tomatoes and chopped green chilies, chopped coriander leaves in a vessel.
And mix everything.
After this, add salt, half a teaspoon of chaat masala and also add 2 teaspoons lemon juice to the chickpeas.
If you like more sour then you can increase the quantity of lemon.
Garnish with green coriander and serve.
Chickpea protein salad is ready.
And take care of health with taste and give feedback in the comment section.

Notes

Chickpeas serve as an energy and protein source.
Serving 100 grams of cooked chickpeas gives 164 kilocalories (690 kJ).
The ripe chickpeas are 60% water, 27% carbohydrate, 9% protein and 3% fat (Table).
75% of the fat content is unsaturated fatty acids, for which linoleic acid contains 43% of the total fat.
It is very easy to make nutritious and tasty chickpeas salad and it is also very tasty in food and also very nutritious for health.

You can try below chutney’s with Chickpea Protein Salad …

Print Pin

5 from 3 votes

Chhola Curry / White Chana Curry

Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let’s start …

Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 5 People

Calories 87kcal

Equipment

Kadhai / Fry Pan
Big Bowl
Big Spoon
Pressure Cooker

Ingredients

200 Grams Chickpea / White Chhola, Pour water into Chickpea for 6 – 8 hours
1 Unit Big Onion / Bada Pyaz, Finely Chopped
6 Unit Clove / Laung
1 Unit Big Cardamom / Badi Elaichi
2 Unit Bay Leaf / Tej Patta
7 Unit Black Pepper / Kali Mirch
1 tsp Cumin Seed / Jeera
3 Unit Small Cardamon / Chhoti Elaichi
1 Unit Green Chili / Hari Mirch, Finely Chopped
3 Unit Big Tomato / Bade Tamatar, Finely Chopped
1 tsp Turmeric (haldi) powder
1.5 tsp Coriander / Dhaniya Powder
2 tsp Chhola Powder, If chhola powder is not present, then take 1 tbsp Garama Masala Powder
as per taste Salt / Namak
2 tsp Black Tea / Chai Patti
1/2 tsp Raw Mango / Amchur Powder
1/2 tsp Red chili / Lal Mirch Powder
3 tsp Oil

Instructions

Soak the chickpeas in water for 8 hours.
Wash the chickpeas with water, add them to the cooker, and also add salt.
Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
Sieve the tea water with a sieve And pour that water into the cooker.
Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
Put gas on the pan. Add 3 tsp of oil.
Now add cumin seeds and when the cumin starts crackling, add black pepper, Green cardamom, Add bay leaves and big cardamom.
Add chopped onions and green chillies to the kadai / pan.
Fry the onion until light brown.
When the onions are roasted add chopped tomatoes and turmeric powder.
Add some salt and stir, Then put the lid on the Kadai / pan.
Cook tomatoes.
When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
Add 1.5 glasses of water and salt as per taste.
Let the vegetable boil.
Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
Turn off the gas after cooking the vegetables, Add green coriander leaves over the vegetable.
Serve hot chickpeas with puri or rice.