Easy recipe of Chickpeas curry or Chhole

Easy recipe of Chickpeas curry or Chhole

Chhole !! Wow !! A mouth watering recipe. Chickpea is also known as chhole. It is a punjabi recipe but available throughout the country in every season. Chhole or chickpeas curry is one of the recipe that can be added in any menu of the day.

It is counted as one of the easy recipes in any occasion specially birthday parties. I remember this used to be a favourite menu in our birthdays. The recipe is almost the same everywhere but it is the way how we cook.

Some like it spicy, somewhere it is less tangy. This recipe is home made and does not seem like that of restaurants but I assure you of its taste. I used to see my mother fry the soft fluffy bhatura and it tasted so yummy.

I have tried to add the same flavour but it lacks her love obviously. This is a self sufficient dish and usually enjoyed with pickles and onion. The Chickpea curry can be eaten with poori, kulcha, naan and rice. You can even combine it with piping hot samosas. Feast upon this recipe in all the ways you want.

Earlier, we used to eat a lot of bhaturas as they were small in size but now we can eat just to awaken our taste buds. The restaurant style bhaturas are huge in size.

Chickpea or chhole is a rich source of protein, fiber, calcium, iron and vitamins. You can also make salad out of it if you are on diet or want to avoid spices.

chickpea curry or chhole

Tips :

  1. Soak the chickpea grains or chhole for 4-5 hours.
  2. Cook them properly neither overcooked, nor undercooked.

Preparation Time : 4 hours
Cooking Time : 30 min
Total Time : 1 hour
Course : Main Course
Dish : Indian
Servings : 4
Recipe By : Akanksha

Ingredient :

Chickpea grains or chhole – 250 gm
Onion – 1 medium chopped
Garlic – 4-5 cloves
Ginger – 1 inch
Bay Leaf – 1
Tomato – 2 medium chopped
Green Chilly – 2.
Asafoetida – a pinch
Cumin Seeds – 1/4 tsp
Salt – 1/4 tsp
Turmeric Powder – 1/3 tsp
Coriander Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Chilly Powder – 1/2 tsp
Mustard Oil – 2 tsp
Coriander leaves – to garnish


•   Soak the chickpeas or chhole for 4-5 hours.
•   Heat oil in a cooker on a medium flame.
•   Add cumin seeds, bay leaf and a pinch of asafoetida to ease digestion.
•   Make a paste of the chopped onions, green chillies, ginger and garlic and add to the cooker.
•   Saute till it becomes golden brown.
•   Now, add salt to it. Salt speeds up the change in colour of the onion paste.
•   Prepare tomato puree.
•   Add this puree in the cooker and saute well with the help of spatula.
•   Avoid burning from sides of the cooker. Keep stirring.
•   Add coriander powder, chilly powder, turmeric and sauté.
•   Add small amount of water if required.
•   Now, put the chickpeas into it. Stir well.
•   Pour water to an amount so that the chickpeas are fully immersed in water.
•   Cover the lid and cook till 4-5 whistles.
•   Add chopped coriander leaves and garam masala powder. Heat it for a minute.
•   Don’t overcook the chickpeas or undercook.
•   After the lid opens, press a grain with your hands and check.
•   It should break slightly.Your chickpea curry or chole is ready to serve.
•   Serve hot with bhatura, poori, naan or even rice.
•   Don’t forget to add pickles and onion on the plate.