Punjabi Chole

Kabuli chana or chickpeas are a great source of protein. One of the best ways to make chickpeas is Punjabi Chole which goes very well with bhature, puri or rice. Its a classic street dish from Delhi.  

1 cup chickpeas, soaked overnight,
2 large onions, grated,
2 large tomatoes, grated,
1 tsp ginger-garlic paste,
2 bay leaves,
1 black cardamom,
1 tsp cumin seeds,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp dry mango powder,
1 tsp cumin powder,
1 tsp coriander powder,
2 tsp chole masala, (I have used Everest)
3-4 tbsp oil,
Salt to taste


  1. Soak the chickpeas overnight. Put the chickpeas in a pressure cooker and cook until soft and tender. Try to use the organic chickpeas as they become quite tender once cooked. Drain and reserve the water and set it aside.
  2. Heat oil in a fry pan and add cumin seeds, bay leaves and whole cardomom. Add the grated onions and ginger garlic paste and fry until it turns golden brown.
  3. Add the tomatoes and saute further until the oil seperates.
  4. Add the chilli powder, turmeric powder, coriander powder, cumin powder, and mango powder and mix well.
  5. Now add the drained chickpeas and mix well. Add the strained water depending on the thickness of the gravy required. 
  6. Add salt and adjust the spice depending on the taste.
  7. Allow it to simmer for 4-5 mins.
  8. Add the chole masala in the end, mix well and switch off the flame.
  9. Garnish with fresh coriander and serve hot along with hot puri or jeera rice.

This is a great dish. You could replace this with kala chana and make the same dish. If you dont have dry mango powder, you could replace it with lemon juice as well.

Enjoy :-) 

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