chikpeas cooked in thick gravy. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Chickpeas, Tea Leaves
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Chhole

  • 1 1/2 cups Chickpeas
  • 1/4 cup Tea Leaves
  • 1 tablespoon Tea leaves


  1. Soak chickpeas in water overnight. Drain. Tie tealeaves and dried Indian gooseberries (amla) in muslin cloth to form a bundle.Add this bundle to the chickpeas. Boil with five cups of water and salt till done. Take out the tea bundle, strain the chick peas and reserve the cooking liquour.
  2. Heat oil in a pan. Add cumin seeds and sauté. When they begin to change colour, add slit green chillies, grated onion and sauté for eight to ten minutes. When the mixture turns brown, add ginger paste, garlic paste, coriander powder, cumin powder, red chilli powder, dry mango powder and crushed pomegranate seeds. Sauté for four to five minutes. Add fresh tomato puree. Mix and add boiled chickpeas and salt to taste. When it comes to a boil lower heat. Add chopped coriander leaves, garam masala powder and mix. Add a little of the reserved cooking liquour if required to adjust the consistency.
  3. Cover and simmer for fifteen minutes. When done add green chutney. Mix and serve hot. The typical Amritsari chutney which goes with this preparation is made as following: Take green chutney in a bowl, add grated onion, salt, amchur powder and red chilli powder. Mix with a spoon, dilute with two tablespoons of water and finish with sugar. Mix and serve with Chhole.

Nutrition Info

Calories 1848
Carbohydrates 240.2
Protein 73.7
Fat 66