Ingredients:
- 2 cups of Chickpeas (pre-soaked overnight and boiled)
- 2 tablespoons of Cooking Oil
- 1 large Onion (finely chopped)
- 2 Tomatoes (pureed)
- 1 tablespoon of Ginger-Garlic Paste
- 1 teaspoon of Cumin Seeds
- 1 Bay Leaf
- 1 Cinnamon Stick
- 3-4 Cloves
- 2-3 Green Cardamom
- 1/2 teaspoon of Turmeric Powder
- 1 tablespoon of Chhole Masala
- 1 teaspoon of Red Chili Powder
- Salt to taste
- 2-3 cups of Water
- Fresh Coriander Leaves (for garnish)
Method:
- Heat oil in a deep pan or pressure cooker over medium flame.
- Add in oil cumin seeds.
- After that add bay leaf, cinnamon stick, cloves, and green cardamom.
- Add chopped onions and leave it until they turn golden brown.
- Add ginger-garlic paste fry in onions. Add tomato puree and cook until the oil starts to separate from the mixture.
- Add turmeric powder, Chhole masala, red chili powder, and salt. Mix well.
- Add pre-soaked and boiled chickpeas to the spice mixture.
- Add 2-3 cups of water to for perfect consistency.
- Cover and simmer for about 15-20 minutes (or pressure cook for 2-3 whistles if using a pressure cooker).
- Once the Chhole reaches the desired consistency and flavor, garnish with fresh coriander leaves.
- Your Chhole is ready to be served with hot, Puri and rice.
This classic North Indian dish is bursting with rich, aromatic flavors and is sure to delight your taste buds. Whether for a festive occasion or a comforting weekend meal, Chhole is a timeless favorite that’s guaranteed to satisfy.