Chhole is a semi-dry, flavorful curry of chickpeas seasoned with Indian spices. The dish is famous in all parts of India with little variation in preparation and names. In Northern India, people call it Chhole or Chana Masala and serve the curry with Bhature whereas in Maharashtra, Chhole-Puri is a popular combination.
Bhature are deep fried puffy bread made with all purpose flour while Puri is made with wheat flour. Puri is small in size compared to Bhature.
Garbanzo beans (chickpeas) are rich in protein. Although, these are consumed in different forms all over the world, they taste yummy in any form. Soaked chickpeas are used in Hummus whereas boiled chickpeas are used in salads. To make Chhole, soak the beans overnight and pressure cook in the morning. Later, combine with onion, tomatoes and season with spices. The curry tastes absolutely wonderful and goes well with any bread or even rice.
You might also like some other curry recipes. Check them by clicking on the link below:
Below is my take on the recipe. I do not use excess oil or spices. It has a mix of spicy and tangy flavors but nothing too much. I will share the recipe of Bhature in my next post.
Step by Step Recipe of Chhole:
- We need below ingredients to make Chhole.
- Wash and soak chickpeas overnight, in enough water.
- Discard the water in the morning and wash them well. Add them in the pressure cooker along with some water. Cook for 5-6 whistles.
- Remove the lid and check if they are thoroughly cooked.
- Take out 1/4th cup and mash them.
- Heat oil in a kadhai. Add some cumin seeds and bay leaf.
- Now add finely chopped onion.
- Saute and let onion cook. Once it turns pink, add ginger.
- Once onion is fully cooked, add chopped tomatoes, salt and green chili.
- Cook until tomatoes are mushy.
- Now add Red chili powder, coriander powder and Chhole Masala.
- Mix well and cook for couple of minutes until oil starts to separate.
- Now add boiled chickpeas.
- Mix well and then add mashed chickpeas.
- Add little bit of water and simmer.
- Garnish with coriander leaves and serve hot.
Chhole or Chana Masala is a delicious curry made with boiled chickpeas and spices.
- 3 tbsp Oil
- 1 Bay leaf
- 1/8 tsp Cumin Seeds
- ½ inch Ginger thinly sliced
- 2 Green chilies slit vertically
- 2 medium Onions thinly sliced
- 2 Tomatoes finely chopped
- 1 tsp Red Chili Powder
- 1 tbsp Everest Chhole Masala
- 1 tsp Coriander Powder
- 1 cup Chickpea
- ½ cup Water
- ½ tsp Kasuri Methi Optional
- ½ tsp Chaat Masala / Amchur Powder Optional
- Salt per taste
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Wash and soak chickpea for 8 hours or overnight.
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In the morning, drain off the water, wash and pressure cook with 4-5 cup water for 5-6 whistles.
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Once pressure is released, check if chickpea are cooked. If not cook for another whistle or so.
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Take out ¼ cup boiled chickpea and mash them.
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Now heat 2 tbsp oil in a pan. Add bay leaf.
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Now add chopped onions. Cook until it turns pink. Then add ginger.
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Once onions are cooked, add chopped tomatoes, green chilies and salt.
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Cook well until tomatoes are mushy.
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Once tomatoes are cooked, add red chili powder, coriander powder and chhole masala.
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Saute and cook well for 4-5 minutes or until oil separates.
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Now remove water from boiled chickpeas in a bowl. Add only boiled chickpeas and mashed chickpeas. Mix well.
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Now add ½ cup water and simmer on low flame for 5-6 mins. Sprinkle kasuri methi.
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Adjust salt if required. Garnish with coriander leaves and serve.
- Make sure you strain the water from boiled chickpeas. Use only little bit as required, otherwise curry will become watery.
- You can use the the boiled chickpeas water (broth) in other curries.
- You can use more or less spice per your choice.
Serve with Bhature.
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