A famous Punjabi preparation of chick peas in spicy tomato gravy, eaten with Indian bread. This recipe has featured on the show Khanakhazana.

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Main Ingredients Chickpeas, Potatoes
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 7-8 hour
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Chole

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


  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.
  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.
  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.
  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.