Karachi Chhole is a traditional recipe of Chhole from Punjab and Sind. The legend goes to the days when Chhole was a breakfast dish to be eaten with baked Kulchas. Hence, raw Chhole were washed and soaked in water overnight along with the special spice and early morning just shift the pot to the fire to cook along with few Tomatoes, Ginger strings, Bay Leaves.
I had the honor to prepare this style of Chhole at Herbivor, Bela’s Kitchen, last month and it turned to be a hit. Bela being a social media junkie posted this on FB and there was this request to share the recipe of the special Masala.
This is how it goes. Soak the Chhole overnight and give it a 2 whistle hard boil in the cooker next day. Open the cooker and give a light crush to the boiled Chhole with a ladle and add the special Karachi Chhole Masala. To make this special masala, mix following ingredients, grind these together and you are ready with your pack for the season.
| Roasted Jeera | 10gm | Methi seeds | 10gm |
| Jeera | 5gm | Ajwain | 10gm |
| Mustard Rai | 5gm | Kalonji | 10gm |
| Tadka Rai | 5gm | Saunf | 10gm |
| Chhoti Elaichi | 5gm | Anar Dana | 10gm |
| Badi Elaichi | 5gm | Cinnamon | 10gm |
| Black Pepper | 5gm | Lawang | 10gm |
| Red Pepper | 5gm | Saunth | 10gm |
| White Pepper | 5gm | Amchoor | 10gm |
| Dhaniya Powder | 20gm |
For 100 Gm of Chhole soaked, you will need around 3-4 teaspoons of this masala, depending on how spicy you like your Chhole. Add a couple of chopped Tomatoes, some Ginger strings, couple of Bay leaves, spoon of back salt and rock salt to taste. Keep this mix to marinate for an hour or so and then give it another whistle in the cooker.
Cool it down, open it and add some Saunth (Mithi Chatani) Chatani in this and garnish with some chopped coriander. Serve it with Jeera Rice or Kulcha or Bhatura.
