Ingredients
For the Chole (Chickpeas):
1 cup dried chickpeas (chana)
3 cups water (for boiling)
1 teaspoon baking soda (optional, helps soften chickpeas)
2–3 tablespoons oil
For the Masala:
2 large onions, finely chopped
2 medium tomatoes, pureed
1–2 green chilies, chopped
1 tablespoon ginger-garlic paste
2 tablespoons oil or ghee
1 teaspoon cumin seeds
2–3 dried red chilies (optional)
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon amchur (dry mango powder) or ½ teaspoon lemon juice
1 teaspoon chole masala (store-bought or homemade)
Salt to taste
Fresh coriander leaves for garnish
Optional Ingredients for Extra Flavor:
1 bay leaf
2–3 cloves
1 small cinnamon stick
Instructions
Step 1: Soak the Chickpeas
Wash 1 cup dried chickpeas thoroughly.
Soak them in plenty of water for 8–10 hours or overnight.
Optional: Add ½ teaspoon baking soda to the soaking water for softer chickpeas.
Step 2: Boil the Chickpeas
Drain the soaked chickpeas and add to a pressure cooker.
Add 3 cups water and a pinch of salt.
Add bay leaf, cloves, and cinnamon for extra aroma (optional).
Pressure cook for 3–4 whistles or until chickpeas are soft but not mushy.
Drain and keep aside.
Step 3: Prepare the Masala
Heat 2 tablespoons oil or ghee in a pan.
Add cumin seeds and let them splutter.
Step 4: Add the Spices
Add coriander powder, cumin powder, turmeric, red chili powder, and chole masala.
Mix well and cook for 2–3 minutes until spices are fragrant.
Step 5: Combine Chickpeas with Masala
Add the boiled chickpeas to the masala.
Add ½–1 cup water depending on the desired gravy consistency.
Simmer for 10–15 minutes on low heat so the chickpeas absorb the spices.
Step 6: Finish the Dish
Sprinkle garam masala and amchur powder (or lemon juice) over the chole.
Stir gently and cook for another 2–3 minutes.
Garnish with fresh coriander leaves.
Serving Suggestions
Serve hot with bhatura, puri, paratha, or steamed rice.