Chikkad Chole

Chickpeas cooked with some powdered masalas and lot of oil – tastes best with kulche or bhature This is a Sanjeev Kapoor exclusive recipe.

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Chikkad Chole

Main Ingredients Kabuli chana
Cuisine Indian
Course Main Course Vegetarian
Prep Time 7-8 hour
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg


  • 1½ cups chickpeas (chole)
  • 6 tablespoons oil
  • 1 large onion, sliced
  • Salt to taste
  • ½ tablespoon crushed garlic
  • 1 teaspoon crushed ginger
  • 1 inch ginger, cut into thin strips + for garnish
  • 1 teaspoon dried mango powder
  • 1 tablespoon crushed coriander seeds
  • 1 teaspoon crushed black peppercorns
  • 1 teaspoon black salt
  • 2 crushed red chilli flakes
  • 2 teaspoons dried pomegranate seeds (anardana) powder
  • ¼ teaspoon coriander powder
  • A pinch red chilli powder
  • Slit green chillies for garnish
  • 1 lemon wedge


  1. In a large bowl, add Tata Sampann Kabuli Chana and add sufficient water. Soak it overnight.
  2. Heat 2 tbsps oil in a non-stick pressure cooker, add onion and a pinch of salt. Sauté till golden brown.
  3. Add garlic, ginger, ginger strips, sufficient water and soaked chana. Mix well.  Cover and pressure cook for 4-5 whistles are released on high heat and reduce the heat to low and cook further for 20 minutes. Allow the pressure to be released completely.
  4. Transfer the cooked kabuli chana into another non-stick wok, place it on heat and add a little water. Mix well and mash it slightly.
  5. Add dried mango powder, crushed coriander seeds, crushed black peppercorns, black salt, crushed red chilli flakes, anardana powder and adjust salt.
  6. Add coriander powder, red chilli powder and cook for a few minutes.
  7. Meanwhile, heat remaining oil in non-stick shallow pan, add the hot oil into the chana mixture and cook for 1 minute. Mix well and mash it slightly while mixing. Cover and cook for 2-3 minutes. Take it off the heat.
  8. Garnish with ginger strips, green chillies strips, and squeeze a lemon on top. Serve hot.