Chole Recipe

Chole Recipe with step by step photos and video recipe – is also know as Chana masala recipe is a delicious curry recipe from Punjabi cuisine which is popular in all over India. Chole recipe is prepared from white chickpeas, tomatoes, onion and dry masala.

This dish is widely preferred for breakfast and Sunday brunch by North Indians. You can make this easy Punjabi recipe for kitty parties, pot lucks and even buffet. Prepare this mouth-watering dish for your guests and they would love to relish it to the fullest.

It is also considered as street food and is also a special item in the restaurant menu. The level of spices can be adjusted as per our taste while making them.

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#Serving Suggestion: Serve them hot with bhatura, naan , kulcha or paratha. Also, have some sliced onions or onion rings with lemon wedges and green chilli on the side.

⇒ Do give this recipe a try and share your comments below with me.

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Chole Recipe

Chole Recipe is prepared from white chickpeas, tomatoes, onion and dry masala.
Course Breakfast, Brunch
Cuisine North Indian, Punjabi
Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 10 hours
Total Time 11 hours
Servings 4 servings
Calories 170kcal
Author Achala

Ingredients

for pressure cooking chickpeas

  • 1 cup dried white chickpeas ( Chole or kabuli chana or safed chana)
  • 7-8 pieces dried amla
  • A pinch of baking soda
  • 1 tsp salt
  • Water as required for cooking

for chole masala gravy :

  • 1 tsp cumin seeds
  • 1 bay leaf
  • 2-3 cloves
  • 2 green cardamom
  • 1 black cardamom
  • 3 tbsp oil or ghee
  • 1 tsp anardana powder
  • 1 tsp coriander powder
  • ¼ tsp red chilli powder
  • ½ tsp black pepper powder
  • ½ tsp cumin seed powder
  • 1 tsp garam masala
  • A pinch of asafoetida
  • Salt to taste
  • 1-1.5 cups water
  • 1 tbsp ginger garlic crushed
  • 2 green chilli slit
  • 1 inch ginger juliennes
  • 2 tbsp coriander leaves finely chopped

extra ingredients :

  • 1.5 cups onion chopped
  • 2.5 cups tomato chopped

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Instructions

pressure cooking the chickpeas :

  • Collect all the required ingredients.
  • Clean, wash, and soak the white chickpeas in enough water over night or for 7-8 hours.
  • Next day drain all the water and rinse the chickpeas a couple of times in water.
  • Add the soaked chickpeas in a pressure cooker.
  • Now add 2½ cups of water.
  • Then add salt, dried amla and a pinch of baking soda.
  • Pressure cook at high flame till you get 3-4 whistles. After that lower the flame and let the chickpeas cook for another 10-12 minutes.
  • Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas.
  • Its important to cook the chana till its soft and has melt in the mouth texture. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.
  • By adding dry amla you would be able to see chana considerably black than their original color. Here, you can also remove the dried amla from the chickpeas if you don’t want them in the curry. Keep the chana along with the cooked water in the cooker itself.

prepaing the paste for masala gravy :

  • Measure and keep all the ingredients ready for making chole masala gravy.
  • For onion paste, add chopped onions to a blender jar.
  • Grind in a smooth paste. No need to add water while making the paste.
  • Remove it to a bowl. I have got 1½ cups of onion paste.
  • For tomato paste, add chopped tomatoes to a blender jar.
  • Grind in a smooth paste. No need to add water while making the paste.
  • Remove it to a bowl. I have got 2¼ cups of tomato paste.
  • Both the paste are ready. Keep it aside.

making the chole masala gravy :

  • Heat oil or ghee in a pan or kadai.
  • Once hot, add the whole spices like cumin seeds, tej patta (Indian bay leaf), cloves, green cardamoms and black cardamom.
  • Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn and fry the whole spices till they are fragrant but don’t burn them.
  • Now add onion paste.
  • Mix well.
  • Fry the onions on low medium flame till the raw smell goes away and they are light golden brown in color.
  • Keep stirring often and saute for 5 to 6 minutes or till the oil starts to leave the sides of the masala paste.
  • Then add crushed ginger garlic.
  • Cook for 1-2 minutes stirring continuously till the smell of ginger-garlic goes away.
  • Add tomato blended paste.
  • Stir and let it cook for 12-15 minutes on low-medium flame.
  • Saute them till the water in the puree dries up and it start leaving the oil.
  • Now add all the dry spice powders like anardana powder, asafoetida, garam masala, coriander powder, red chilli powder, black pepper powder, and cumin seeds powder.
  • Add 1/4 cup water of water to avoid the burning of the masalas.
  • Mix the spice powders very well.
  • Saute the spices for 30 seconds or until aromatic or till oil starts to ooze out.
  • Next add the chickpeas along with the reserved water.
  • Stir will all the chickpeas are coated with the spices, around 2 minutes.
  • Add 1 cup of water or add as required. Addition of water depends upon the consistency you want. But don’t add too much water as then the flavors will get diluted.
  • Add salt as per taste. As we had already added salt while cooking the chana, taste once and then add salt accordingly.
  • Mix well and cook for around 12-15 minutes on medium flame till all the flavors come together well.
  • Sit occasionally in between.
  • Mash them a little with the back of a spoon. Do not over mash it. This light mashing thickens the gravy and gives a great taste.
  • Now add ginger julienne, slit green chilli and chopped coriander leaves.
  • Mix it well and simmer for 3-4 minutes .
  • The consistency should not be too thin but not too dry also. Simmer them for 4-5 minutes to thicken the gravy if it’s too thin. Or add a little water if dry to adjust the consistency.
  • Switch off the flame. The gravy will thicken as it sits. Check the seasoning and add more salt or spice powders if required.
  • Chole are ready to be served.
  • Garnish with some ginger julienne, slit green chilli and onion rings. Serve them hot with bhatura, naan , kulcha or paratha.

Nutrition

Nutrition Facts
Chole Recipe
Amount Per Serving
Calories 170 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 880mg37%
Potassium 390mg11%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 8g9%
Protein 2g4%
Vitamin A 189IU4%
Vitamin C 32mg39%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Chole (Step By Step Instructions With Photos) :

pressure cooking the chickpeas :

1. Collect all the required ingredients.

2. Clean, wash, and soak the white chickpeas in enough water over night or for 7-8 hours.

3. Next day drain all the water and rinse the chickpeas a couple of times in water.

4. Add the soaked chickpeas in a pressure cooker.

5. Now add 2½ cups of water.

6. Then add salt, dried amla and a pinch of baking soda.

7. Pressure cook at high flame till you get 3-4 whistles. After that lower the flame and let the chickpeas cook for another 10-12 minutes. 

8. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas.

9. Its important to cook the chana till its soft and has melt in the mouth texture. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.

10. By adding dry amla you would be able to see chana considerably black than their original color. Here, you can also remove the dried amla from the chickpeas if you don’t want them in the curry. Keep the chana along with the cooked water in the cooker itself.

prepaing the paste for masala gravy :

1. Measure and keep all the ingredients ready for making chole masala gravy.

2. For onion paste, add chopped onions to a blender jar.

3. Grind in a smooth paste. No need to add water while making the paste.

4. Remove it to a bowl. I have got 1½ cups of onion paste.

5. For tomato paste, add chopped tomatoes to a blender jar.

6. Grind in a smooth paste. No need to add water while making the paste.

7. Remove it to a bowl. I have got 2¼ cups of tomato paste.

8. Both the paste are ready. Keep it aside.

making the chole masala gravy :

1. Heat oil or ghee in a pan or kadai.

2. Once hot, add the whole spices like cumin seeds, tej patta (Indian bay leaf), cloves, green cardamoms and black cardamom.

3. Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn and fry the whole spices till they are fragrant but don’t burn them.

4. Now add onion paste.

5. Mix well.

6. Fry the onions on low medium flame till the raw smell goes away and they are light golden brown in color.

7. Keep stirring often and saute for 5 to 6 minutes or till the oil starts to leave the sides of the masala paste.

8. Then add crushed ginger garlic.

9. Cook for 1-2 minutes stirring continuously till the smell of ginger-garlic goes away.

10. Add tomato blended paste.

11. Stir and let it cook for 12-15 minutes on low-medium flame. 

12. Saute them till the water in the puree dries up and it start leaving the oil.

13. Now add all the dry spice powders like anardana powder, asafoetida, garam masala, coriander powder, red chilli powder, black pepper powder, and cumin seeds powder.

14. Add 1/4 cup water of water to avoid the burning of the masalas.

15. Mix the spice powders very well.

16. Saute the spices for 30 seconds or until aromatic or till oil starts to ooze out.

17. Next add the chickpeas along with the reserved water.

18. Stir will all the chickpeas are coated with the spices, around 2 minutes.

19. Add 1 cup of water or add as required. Addition of water depends upon the consistency you want. But don’t add too much water as then the flavors will get diluted.

20. Add salt as per taste. As we had already added salt while cooking the chana, taste once and then add salt accordingly.

21. Mix well and cook for around 12-15 minutes on medium flame till all the flavors come together well.

22. Sit occasionally in between.

23. Mash them a little with the back of a spoon. Do not over mash it. This light mashing thickens the gravy and gives a great taste.

24. Now add ginger julienne, slit green chilli and chopped coriander leaves.

25. Mix it well and simmer for 3-4 minutes .

26. The consistency should not be too thin but not too dry also. Simmer them for 4-5 minutes to thicken the gravy if it’s too thin. Or add a little water if dry to adjust the consistency.

27. Switch off the flame. The gravy will thicken as it sits. Check the seasoning and add more salt or spice powders if required.

28. Chole are ready to be served.

29. Garnish with some ginger julienne, slit green chilli and onion rings. Serve them hot with bhatura, naan , kulcha or paratha. 

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