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How to make Punjabi Chole Masala Recipe | Chole Recipe

Chole Recipe | How to Make Punjabi Chole Masala Recipe

Prep time
Cook time
Total time

Ingredients (240 ml cup used)
chole masala powder or use ready made
  • 2 red chilies
  • 1 small bay leaf
  • 1 tbsp coriander seeds
  • 1 tsp cumin/ jeera
  • ½ tsp fennel seeds/ saunf
  • 3 to 4 cloves / laung
  • 1 small cinnamon / dalchini
  • 1 small black cardamom
  • few pepper corn
other ingredients
  • 1 cup kabuli chana/ chickpeas
  • Pinch of soda
  • 2 dark tea bag or 1 tsp tea powder(optional, to get dark chole)
  • 1.5 tbsp oil or as needed
  • 1 small piece of cinnamon (optional)
  • 1 to 2 cloves (optional)
  • 1 small bay leaf (optional)
  • 1 green cardamon (optional)
  • 1 tsp ginger garlic paste or grated ginger
  • 1 cup onions finely chopped or ¾ cup processed
  • 1 cup chopped ripe tomatoes
  • salt as needed
  • turmeric a pinch optional
  • generous pinch red chili powder (adjust just for the color)
  • ¼ to ½ tsp amchur powder (adjust to suit your taste)
  • ½ cup water (adjust as needed)
How to make the recipe
  1. Rinse chickpeas in lot of water. Boil 1 tsp tea powder or 2 tea bags in 3 cups of water. Filter the tea to chana and soak for 6 hours to overnight.
  2. Pressure cook them for one whistle with the tea decocotion if desired with a generous pinch of soda.
  3. Add oil to a hot pan, add cinnamon, clove, cardamom and bay leaf.
  4. When they begin to crackle, add ginger garlic paste and saute until the raw smell goes off.
  5. Add finely chopped onions and saute until the onions lose the raw smell and get lightly golden or pink.
  6. Add tomatoes, salt and turmeric if using. Cook until the mixture turns mushy and soft.
  7. Add the masala powder, red chili powder and amchur powder.
  8. Stir and fry again for 1 to 2 minutes till the masala flavours come out.
  9. Add the pressure cooked chana and 1 cup water or as needed to make a gravy. If desired you can also use 2 tbsp of the stock got from cooking chickpeas.
  10. Mix everything well and simmer for about 5 minutes until the chickpeas get the flavour of masala.
  11. When the gravy thickens, Switch off and add coriander leaves.
  12. Serve with Bhatura.

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