chole {chickpea curry}


Making Chole is not difficult. Try this easy recipe for a mouthwatering dish to enjoy with chaats, toasted bread , poori , chapatis or bhaturas !!

Chole is a such a versatile dish, made with chickpeas or kabuli channa. Kabuli channa as the name suggests probably originates from Kabul , present day Afghanistan. It is a big bean compared to the Indian chickpeas. In south of India we use the black dried chickpeas. When it is raw ,the husk is green in colour and when dried it becomes dark brown. This variety of chickpeas is also used to make ‘usli’ (salad) during vinayak chaturti. It is said to be the favourite of Lord Ganesha.

When we were kids, the tender chickpea plants used to come in bunches for sale by roadside vendors. The plant has loads of tiny pods and when the pods are burst open , you have the tiny chickpea. They are really soft and sweet to taste.It definitely was a great pass time and fun with friends !!

This Chole recipe is really easy to follow and has a balance of flavours. It comes together in a jiffy and perfect for any day.You can use canned chickpeas if there is no time to soak and boil them. The canned peas just needs to be drained and washed well to remove excess salt. If using the dried peas, soak them overnight and pressure cook with 2-3 cups of water and salt for at least 3 -4 whistles depending on how soft you would like. Strain the water and do not discard it. Use the stock to thin down the gravy. Left over chole can be refrigerated and used the next day to top up some crispy toast. Add chopped onions and coriander for extra flavour. It is such a protein packed recipe.


serves 3-4 people

  • 2 cups of boiled and drained chickpeas
  • 1 tablespoon of grated ginger
  • 1 green chilli split
  • 3 medium sized tomatoes chopped
  • 2 onions chopped (reserve few tablespoons for garnish)
  • coriander leaves for garnishing
  • 3-4 tablespoons of ghee

dry spices

  • 1 tsp black salt
  • 2 tsp coriander powder
  • 4 tsp cumin powder
  • 2 tsp red chilli powder
  • 1 tsp chaat masala
  • 1 tsp garam masala
  • salt to taste
  • 1 bay leaf


    • In a small bowl add all the dry spices and keep aside.
    • In a small pan , add ghee and allow it to melt.
    • add green chilli ,ginger and bay leaf.
    • saute for a minute and add onions.
    • saute onions till translucent.
    • add all the dry masalas and fry till it oozes out the ghee.
    • set it aside.
    • in  a big pot, add the chickpeas, tomatoes,the sauteed masala and water (approx 2 cups).
    • mix everything well and cover with a lid.
    • on low flame allow all the flavours to assimilate and become thick.
    • adjust the consistency as per liking.
    • once done garnish with some coriander leaves.
    • just before serving add some more coriander leaves and finely chopped onions.
    • serve hot !!



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