Sanjeev Kapoor

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A famous Punjabi preparation of chick peas in spicy tomato gravy, eaten with Indian bread.

This recipe has featured on the show Khanakhazana.

Preparation Time : 7-8 hour

Cooking time : 11-15 minutes

Servings : 4


Main Ingredients

Chickpeas (kabuli chana), Soda bicarbonate




Main Course-Veg

Level Of Cooking


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  • Chickpeas (kabuli chana)
    1 cup
  • Soda bicarbonate
    1/2 teaspoon
  • Ghee
    3 tablespoons
  • Potatoes quartered
    2 medium
  • Onions, chopped
    2 medium
  • Coriander powder
    1 tablespoon
  • Cumin powder
    1 tablespoon
  • Red chilli powder
    2 tablespoons
  • Salt
    to taste
  • Garam masala powder
    1 tablespoon
  • Dry mango powder (amchur)
    1 tablespoon
  • Black pepper powder
    1/2 teaspoon
  • Tomatoes 2 quartered, 2 sliced
    4 large
  • Fresh coriander leaves chopped
    2 tablespoons
  • Green chilli slit
  • Ginger cut into thin strips
    1 inch piece


Step 1

Soak chana for at least six hours. Drain. Add three cups of water and half a teaspoon of soda bicarbonate to the chana and cook in a pressure cooker till done.

Step 2

Heat ghee in a vessel and fry potatoes until soft. Remove and place on an absorbent paper and set aside. In the same ghee, add onions and sauté till pink.

Step 3

Add coriander powder, cumin powder and red chilli powder and sauté again. Add boiled chanas and salt. After five minutes, add garam masala powder, dry mango powder and pepper powder and cook for two minutes.

Step 4

Add potatoes and tomatoes and cook for two minutes. Garnish with coriander leaves, green chillies, tomato slices and ginger julienne and serve hot with bhatures.

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