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Ingredients
- Serves 6 people
For the Chhole:
200 g dried white chickpeas (Chhole)
500 ml water for pressure cooking the Chhole
2 to 3 g salt to taste
1 white onion, finely-chopped
1 tomato, finely-chopped
10 g ginger-garlic paste (5g ginger + 5g garlic)
2 g turmeric powder
3 g red chili powder
3 g Garam Masala powder – optional
3 g Amchur (dry mango powder)
2 to 3 green chilies, slit in half vertically
20 ml oil
For the Chhole spice mix:
2 black cardamoms
1-inch cinnamon
3 to 4 black peppers
2 cloves
1 bay leaf
3 g carom seeds (ajwain)
3 g cumin seeds
3 g coriander seeds
3 g fennel seeds
1 to 2 dried red chilies
Chhole (Chickpea Curry)
Chhole is a robust vegetarian chickpea curry found in the streets and Dhabas (highway-side restaurants) of India’s capital city, New Delhi. It is a staple breakfast of the office working crowd and can be found at every nook and corner of the city. Traditionally served with a puffy fried flatbread called Bhatura, Chhole are enjoyed with a lime wedge and raw onion.
- Easy
- 450 min
- 45 min
- 15 min
- 4 steps
- 22 Ingredients
- Easy
- 4 steps
- 22 Ingredients
- 450 min
- 45 min
- 15 min
Instructions
-
Soak and cook the Chhole
- Rinse the dried Chhole under cold running water.
- Soak the Chhole in water overnight or for at least 8 hours.
- In a large pot, add the Chhole and water. Boil until the Chhole are completely soft or for about an hour.
- Once completely cooked, drain the Chhole and set aside to cool.
- Save the water after draining as we will use it to further cook the Chhole.
-
Make the Chhole spice mix
- In a large pan, take all the whole spices for the Chhole spice mix and begin to roast them on a low heat.
- For the perfect intensity of spices in our Chhole, we have to roast the spices slightly more than normal. Once they are light brown and fragrant, continue to stir and roast them until they are dark brown. Be careful not to burn them.
- Once completely roasted, transfer the spices to a plate and let them cool.
- In a blender or in a spice grinder, grind the spices into a fine powder.
-
Making the Chhole Masala
- In a large pot over medium heat, add oil and heat. Add the chopped onions and cook until translucent, or for about 2 to 3 minutes.
- Add the ginger-garlic paste and cook till the raw aroma disappears, or for about 1 to 2 minutes.
- Add tomatoes and cook them until they soften, or for about 5 to 6 minutes.
- Add the powdered Chhole Masala from the previous step, along with the red chili powder, turmeric powder and Garam Masala powder.
- Stir the dry Masala and then add the slit green chilies.
-
Combine all ingredients and cook the Chhole
- In the same pot as the Masala, add the cooked Chhole and stir well to combine.
- Add about 300 ml of the liquid that we saved from the cooking of the Chhole. Add 2 to 3 g salt and stir well.
- Cover the Chhole and simmer on a low to medium flame.
- The gravy will thicken and reduce. You can mash a few Chhole as this will help the gravy thicken.
- Add the Amchur and stir the Chhole curry well.
Plate and Serve!
Serve the Chhole hot and garnish with a few sprigs of coriander. Serve with chopped onions and 2 to 3 lime wedges.
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Ingredients
- Serves 6 people
-
For the Chhole:
200 g dried white chickpeas (Chhole)
500 ml water for pressure cooking the Chhole
2 to 3 g salt to taste
1 white onion, finely-chopped
1 tomato, finely-chopped
10 g ginger-garlic paste (5g ginger + 5g garlic)
2 g turmeric powder
3 g red chili powder
3 g Garam Masala powder – optional
3 g Amchur (dry mango powder)
2 to 3 green chilies, slit in half vertically
20 ml oil
-
For the Chhole spice mix:
2 black cardamoms
1-inch cinnamon
3 to 4 black peppers
2 cloves
1 bay leaf
3 g carom seeds (ajwain)
3 g cumin seeds
3 g coriander seeds
3 g fennel seeds
1 to 2 dried red chilies
Nutrition
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