How to make Chole -

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

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chickpeas, Potatoes (आलू)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Chole checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Kerala Jackfruit Curry Chakvatachi Bhaji Hak Vendakkai Mor Thalippu


Chole Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chole Recipe

  • Chickpeas 1 cup

  • Potatoes 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 1

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.