Chole: 1.0


Chole is one of my favorite dishes. This chole goes well with Bhatura. I will also post the Bhatura recipe shortly. This a modified version of the traditional Chole recipe by Chef Sanjeev Kapoor. It is adapted to the ingredients that we get in USA.


  • 1 and 1/2 cup chick peas
  • 3/4 cup finely chopped red onion (You can use white onion as well, but the taste is enhanced with red onion)
  • 2 large “red tomatoes on the vine” or 3 “red roma tomatoes”
  • 1/2 tsp ginger garlic paste
  • 1 tsp kasoori methi
  • 1/2 tsp chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp amchur powder
  • 1/2 tsp garam masala
  • 1 potato
  • 1 tbsp oil/ghee
  • Salt to taste
  • For chole masala:
    • 2 green cardamoms
    • 1/2 tsp coriander seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp fenugreek seeds
    • 1/2 tsp black salt
    • 3-4 black peppers
    • 1/2 tsp anardana (pomegranate seeds that you get in any Indian stores)
  • For garnishing:
    • 2-3 strands coriander leaves
    • 1/4 Onion cut in the form of rings
    • 1-2 slit green chillies
    • Lemon wedges


Basic preparations:

  • Soak the chick peas in water overnight and cook them well.
  • Peel and chop the potatoes finely. Heat oil in a pan and fry the potatoes till they cook well and turn semi crisp.

Tomato puree:

Place the tomatoes in a microwaveable bowl and microwave for 2 minutes on high power. After it cools down, blend the tomatoes in a blender, along with some cooked chick peas and a handful of coriander leaves. Adding chick peas will give a thicker gravy and the coriander leaves will enhance the flavor.

Chole masala:

Dry roast all the ingredients for the chole masala, except the black salt and powder them to a fine consistency. Mix with the black salt and keep aside.


Heat oil/ghee in a pan and fry the onions. After a minute, add the ginger-garlic paste. Continue the frying process till the onions turn slightly brownish.  You will know the frying process is done when the onions turn soft. (This will approximately take 5-7 minutes on medium flame).

Add the tomato puree, the chole masala, red chilli powder, coriander powder, garam masala, amchur powder and salt (Remember that the chole masala also has black salt and adjust the salt accordingly). Cook for around 5 minutes, till the oil starts oozing out. Add the cooked chick peas, fried potatoes, kasoori methi and cook for another 5-10 minutes to bring the gravy to a boil.

Fry the onion rings and slit green chillies for a few minutes (a shallow fry would be sufficient)

Garnish with the coriander leaves, fried onion rings and slit green chillies.

Serve with cut lemon wedges and a lemon pickle.

Now sit back and enjoy your chole with delicious Bhatura.


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