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chole recipe – how to make chole masala or chana masala recipe

by dassana amit updated January 24, 2014

Punjabi Chole Recipe, Punjabi Chana Recipe, Chole Masala Recipe

Punjabi Chole Masala or Chana Masala Recipe – No one makes chole the way punjabis make it. My mother-in-law makes chole and thats also too good. Chole Bhature is one of my favorite dish. Here in Delhi, one can get awesome and tasty chole bhature in many places.

The original source of this chole recipe is from Anita’s blog at this link: Punjabi Chole – Mad Tea Party. I have tweaked the punjabi chole recipe a little. When I made it, everyone in my family simply loved it. I have tweaked it by using fennel seeds and dried mango powder.

Although, there are many variations of making chole like methi chole, palak chole or chole with coconut but i liked the punjabi chole recipe the most.

punjabi chole recipe

keeping the old pic of the spices i took with the mobile when i started the blog, just as a memoir.

spices for chole masalawhat contributes to the flavors and aroma of the chole is the chole masala that is made. the spices are roasted till they get browned and are fragrant.

roasted spices for punjabi chole masala

when they become cool, these aromatic spices are ground into a fine powder. see the lovely red color below of the ground chole masala.

chole masala ground

the  chole masala is then blended with sauted onion-ginger-tomato mixture. this makes the chole more flavorsome and awesome.

sauting punjabi chole masala or chana masala

yes, this punjabi chole recipe is tried and tested not only by myself but by so many readers. i thank anita for this lovely recipe. i make this chole so often. it is one of the most loved chole recipes in my home.

people who love chole recipes, there are few more wonderful chole recipes in the blog amritsari cholepunjabi kala chanapunjabi chanachana chaat and chana pulao.

you can serve the chole masala with roti, rice, poori, aloo bhatura or naan.

punjabi chole recipe

Note: have updated the chole recipe post with new photographs. everything about the chole recipe is same, except for one thing: have not cooked the chole/chickpeas with tea bags, hence the chole does not look brown but has its natural color.

punjabi chole masala or chana masala recipe below:

4.9 from 16 reviews
Punjabi Chole Masala Recipe
 
Prep time
Cook time
Total time
 
Chole Masala or Chana Masala - Chole is a popular north indian curry. Chole goes well with poori, bhatura, roti, naan or rice.
Author:
Recipe type: curry
Cuisine: north indian
Serves: 4-5
Ingredients
ingredients for the chole
  • 1 and half cup chickpeas (Garbanzo Beans, Kabuli Chana or Chole)
  • 2 medium sized onions, finely chopped
  • 3 medium sized tomatoes, finely chopped
  • 1 tsp ginger paste or coarsely ground ginger or grated ginger
  • ¼ to ½ tsp garam masala powder
  • ½ to 1 tsp kashmiri chilly powder or deghi mirch (if using a hot variety, then just add ¼ to ½ tsp)
  • 1 tsp amchur powder/dry mango powder
  • 2 green chillies, slit
  • 2 to 3 tbsp oil
  • salt
spices for the punjabi chole masala:
  • 4-5 black cardamoms/elaichi
  • 1 inch cinnamon/dalchini
  • 5-6 peppercorns
  • 3 cloves
  • 1 bay leaf/tez patta
  • 1 and half tsp cumin seeds (jeera)
  • 1 and half tsp coriander seeds (dhania)
  • 1 and half tsp fennel seeds (saunf)
  • 2 dry red chillies
Instructions
  1. Wash and soak the chole (chickpeas) in enough water overnight. Add enough amount of water as the chole increase in size after soaking it.
  2. In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon.
  3. In a pan, dry roast all the spices mentioned above till brown. Don't burn them.
  4. On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt. Once they are cooled, grind them into a fine powder.
  5. Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
  6. Now add the ginger paste. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
  7. Saute the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture.
  8. The whole mixture would clump together and oil would be clearly seen leaving the sides.
  9. Then add the powdered spices that we made, along with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
  10. Now add the boiled chole with a little quantity of its stock. You can add more stock if you want more gravy.
  11. Check the salt first as the while boiling the chole we added salt and we are using the same broth.
  12. Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.
  13. Finally, add the amchur powder.
  14. Garnish Chole Masala with chopped onions and cilantro leaves.
  15. Serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Chole also tastes good with rice.
Nutrition Information
Serving size: 4-5


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{ 190 comments… read them below or add one }

Tanisha Kataria March 28, 2014 1

ma’am my mother tried and it tastes very good!! :D

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dassana amit March 30, 2014 2

thanks tanisha

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Priyanka March 20, 2014 3

Great recipe! Tried it today . Turned out perfect. Thanks a lot!!

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dassana amit March 20, 2014 4

welcome priyanka

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Sandy February 23, 2014 5

Dasanna,
You are a blessed person and so we all, who are reading your blog. My new addiction is to read your receipes and more than that read the way people are writing so many praise worthy words for you. I can not stop reading them.I am learning lot of cooking now. and I tell all my friends to go on your site for any receipes and I tell them that once they start cooking from your receipes, that is the ultimate destination. I am just pressure cooking my choles. I will post the results by evening. My husband and daughter went to Chinmaya Mission this morning, while I stayed back to make choles for lunch

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dassana amit February 23, 2014 6

thanks a lot sandy for your kind words. i am humbled. sure do let me know how the chole was :-)

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sandy March 4, 2014 7

Dear Dasanna
My daughter said “Aai, Awsome Chole” and her next question was “is the receipe from Dasanna Auntie?”

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dassana amit March 4, 2014 8

thanks sandy. do give a hug to your sweet daughter from my side.

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Manjari Kulkarni February 10, 2014 9

Hi Dassana,
First, thank you so much for sharing your amazing recipes. I feel like we are friends. It is beautifully presented and honestly, flawless.
I have made the homemade paneer, butter paneer, and now just tried the punjabi chole. I have been making chole for years, and this is the first time it has tasted “right”. I feel so liberated to be making great punjabi food at home and not have to go to the restaurant. Whoo hoo!
I do have a question: Regarding ginger, what amount is one inch? Do you have tips for grating ginger/garlic into paste?
Thank you again. (Behind me is simmering rajmah masala, can’t wait to try it)

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dassana amit February 11, 2014 10

thanks manjari for your genuine positive feedback. cooking punjabi food at home is quite great if you get a few nuances right. sometimes i feel i make better punjabi food at home rather than the oily, cream and color loaded stuff they serve in restaurants. there are a lot of punjabi recipes on the blog. you can try them too.

for ginger, i just scale it to one inch visually for medium sized ginger. since i know how much is one inch, i can scale it easily visually. if the ginger is large, then i just take 1/2 or even 1/4th inch of it. basically using the andaz or approximation while cooking. i prefer to use fresh ginger-garlic paste. so what i do is i chop them roughly. then using a mortar-pestle i grind the. they paste does not have to be very fine. just a semi fine paste will also do. hope the rajma masala was good too.

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Subiya February 4, 2014 11

Umm…the image is looking so good…. Insha allah let me try dis…..

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Robert Jones December 22, 2013 12

I’m very interested in how/why you modified the MTP recipe. I noticed some similarities in your recipes, e.g. no garlic. I also noticed some interesting differences. You balanced coriander and cumin more 50/50, and you ‘replaced?’ an ardana with amchur. Also, you didn’t use tejpatta, but added fennel. I’m just curious how you reached your final recipe.

I will make this recipe soon and post my results. My benchmark is a local Indian street food place which makes insanely good Chhole Bhature. Better than I had in Bangalore!

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dassana amit December 23, 2013 13

most of the times i adapt recipe, i always end up changing or altering the original. half-half of cumin and coriander would balance the taste and thats why i added half-half. i have used tej patta/bay leaf in the ground chole masala. i have added fennel as i have tasted chole before with fennel and its gives a very good flavor and taste. i did not have anardana so substituted with amchur powder. do try making this chole recipe.

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J.P. Moroney December 16, 2013 14

This is the best channa masala I have ever had, and a new family favourite in our house. Many of your recipes are turning out to be that way. Thank you so much for putting all the time into this blog.

Here in Vancouver, I use a half-and-half mixture of shallot and red onion to approximate the flavour of the onions I had in southern India–it makes a substantial difference. I substituted chipotle chile powder for straight chili powder to complement and add to the smokiness of the black cardamom, and added a little garlic with the ginger to create a base for the chipotle. Finally, I added a sprinkle of green, red, and yellow bell peppers at the end for a little contrasting colour and crunch.

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dassana amit December 16, 2013 15

thanks a lot. in fact in india, we don’t get many varieties of onions as abroad. just a few varieties. it will make a difference on the kind of onions used. the bell peppers would have added a lot of color and crunch. thats nice.

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mjskit December 10, 2013 16

My mouth is watering looking at all of those flavorful and rich spices! What a wonderful dish Nisa! Nice to meet you Dassana! Headed to surf around your blog.

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Michael Elwin December 8, 2013 17

hi! I have a recipe for chana masala which works great to serve five people and I want to scale it up to serve 50 people. I did a test run last night and it did not taste good! Would you be able to take a look at the recipe and let me know what I am doing wrong?

Thanks, Michael.

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dassana amit December 8, 2013 18

you can send the recipe to me at vegrecipesofindia(AT)gmail(DOT)com.

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Varsha November 27, 2013 19

Hi !
I want to make an onion and tomato paste coz I dun like to see the pieces in cooked food … What can I do ? Should I first use a mixer and then cool the paste ? How much time should I cook this paste ? I look forward to your help

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dassana November 27, 2013 20

just grind the chopped onions and tomatoes in the mixer or blender first. no need to add water while blending. then when the oil becomes hot, add the onion-tomato paste and saute till the color changes and the mixture starts to leave oil from the sides. then proceed with the next of the recipe.

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Kavya November 27, 2013 21

Dear my love I like to say, tell me your address so I could come there personally and give you a big hug. I have started a new business of lunch box service since 3days from today, it is your recipe I trust and it is making my business go viral and every dish I make with the influence of your recipe is giving loads of complements. Thank a lot a lot. . . Am 22, since 6months am cooking never entered kitchen before that but all credit to you and your recipes, my family love it. I do necessary changes as per taste. M loving it. And love you too take care and keep updating. .

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dassana November 30, 2013 22

Thanks Kavya for this lovely comment. i am glad that this blog is making your cooking easier and successful. your loving words have touched my heart, thanks. i wish you all the best in your business. keep visiting.

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Nandini November 13, 2013 23

Thanks a lot, it was very yummy…., small amount of jaggery I added as per my daughters request and it was excellent

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dassana November 17, 2013 24

welcome nandini

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arbeela November 9, 2013 25

Awesome!!!!!Thanx so much for the instant recipe.For the first time i could make it&the credit goes to u n u only

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dassana November 17, 2013 26

welcome arbeela. i have many chole masala recipes in the blog but this version of chole masala is the most popular one.

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Sowmya November 7, 2013 27

I prepared it yesterday and I must say its one of the best chana masala I’ve ever had!! Thanks for the recipe!!

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dassana November 17, 2013 28

welcome sowmya

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meenu luthra November 7, 2013 29

hiii ur channa masala recipe is fantastic. i made it at home. its vry delicious. every body like this. thanks for sharing ur pricious recipe.

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dassana November 8, 2013 30

thanks and welcome meena.

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Aarthi November 6, 2013 31

I ve always used the packaged Chole masala but my packet got over and I had lot of guests last week. I tried this recipe keeping my fingers crossed. It came out soooo well, we were all licking the juice more than the Chole itself. Thank u!!

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dassana November 8, 2013 32

thanks aarthi.

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RG November 2, 2013 33

Hi Dassana,
With an overly energetic 8 month old I dont have much time/ energy to prepare “kuch to special’ kind of dishes. Luckily your blog has those special dishes with ingredients easily available in our indian homes.
Today being Diwali, I thought of making Punjabi Chole (hubby loves) and phulka rather than taking an easy way out. My husband and I very happily sniffled our noses and wiped our teary eyes into blissful satisfaction ;) we both love spicy food – I may have been a little liberal there. It turned out great !!!. I also added a bit of kasuri methi for a different angle on taste (my mom does that).
So my husband and kiddo are now happily dozing off and I am wondering what I shall cook tomorrow :)

There’s nothing more I can say but- ‘THANK YOU’!!!

Happy Diwali!!
Regards,
RG
PS yesterday I tried your insant rava dhokla – successfull there too..:)

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dassana November 8, 2013 34

thanks RG. i am too late too wish you a happy diwali. but i do wish you all the best and happy cooking.

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cook na kaho November 2, 2013 35

Hi

Appreciate ur blog a lot.visit it on a daily basis.Have tried some other recipes and they were quite good.
I have few doubts in this chole recipe
1.How come the color of ur ground masala is so red?It contains only two red chillies. Mine was not that color
2.The taste of my chole was pretty bland.The color was also very dull.I was forced to add chole masala and amchur to compensate for the taste!!
What happened??
Kindly help!!

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dassana November 8, 2013 36

1: i have used kashmiri red chilies and hence the color of the masala is red.
2: i am not sure why the chole you made was bland. this masala gives a slightly spicy chole. did you follow the recipe to the T? did you use canned chickpeas? any changes or modifications you made in the masala… meaning not adding some spices etc.

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Harminder October 28, 2013 37

Hi ijust want to know where to get fresh coconut ,sohe of your receipe says use fresh coconut.i love all your receipes .thanks

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dassana November 2, 2013 38

where do you live. mostly everywhere in india we get fresh ripe coconut.

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Epsita October 22, 2013 39

Hi Dassana,
Wow landed on your page from Google search for a different or may be typical North Indian Chole recipe. And I am glad to tell you, I found it at last. Thanks much for sharing this awesome recipe. Chole is my favorite dish all the time!! A new fan and follower:)
Love,
Epsita

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dassana October 25, 2013 40

welcome epsita

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Casey October 15, 2013 41

I have never cooked Indian food before so I apologize for this question. I saw in a reply to a question you said that we could cook the chick peas in a deep pot instead of a pressure cooker. You mentioned make sure there is enough water and add salt. How much water do I need to add and how much salt?

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dassana October 15, 2013 42

you have to take enough water in the pot while cooking the chickpeas. it takes a lot of time though. for 1.5 to 2 cups of soaked & drained chickpeas, you can take about 5-6 cups of water. adding a pinch of baking soda in the water along with salt, also helps in the cooking process and the chickpeas become really soft when cooked. you can add about 1 tsp of salt. a little less salt is also alright. i usually add less salt. cover the pot and cook. if the water starts to become frothy, then remove the lid and cook for some minutes. remove the scum if there is any while cooking the chickpeas.

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Usha October 14, 2013 43

Tried your recipe which was really simple and easy to follow. Result was superb.
Thanks .

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dassana October 14, 2013 44

welcome usha

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Vinay September 17, 2013 45

Hi Dassana,

I made the Chole today and it came out really well. I had 2 questions though

a) Can I put tomato puree rather than chopped tomatoes..I felt the gravy was not thick enough bcoz they were chopped and not a puree
b)While grinding the spices,should the skin of the black cardamon be taken out or should it be grinded with the skin?

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dassana September 17, 2013 46

hi vinay, thats nice to know.

a: if the tomatoes are juicy, then there is enough moisture in the dish. you can also make tomato puree and add it. the chole gravy will have a more smooth texture
b: the skin need not be taken out of the black cardamom. its ground with the skin.

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Vinay September 17, 2013 47

Hi Dassana,

when we grind the spices,should I remove the skin of black cardamon and grind only the seeds inside it?

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dassana September 17, 2013 48

in this chole recipe, there is no need to remove the skin of the black cardamom.

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heena qureshi September 10, 2013 49

i liked ur recipe alot its simple yet tasty but can v just add sum jaggery and lil tamarind pulp too in chole?

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dassana September 11, 2013 50

if you add tamarind, it will be called khaate chole. and jaggery will sweeten but may unbalance the dish completely. the taste and flavors may go awry.

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Seema September 8, 2013 51

Hi Dassana :)

I’m making this for my family tomorrow. I have 2 toddlers so I was thinking of omitting the green chilli, red chillies and chilli powder in case it turns out too spicy for the kids. Would that alter the taste too much?

Thanks :)

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dassana September 8, 2013 52

hi seema. the absence of any of the chilies, would make a difference in the taste. instead of green chilies and the dry red chilies, i would suggest you to add a little bit of red chili powder only for the taste and flavor. if there is no option howsoever, then just skip all three.

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Nisa Homey September 5, 2013 53

I have some boiled chana in the fridge….gonna try this and will let you know the feedback!! I think the dry roasting of the spices….gives it the authentic Punjabi taste…so good you thought of updating the picture….

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dassana September 5, 2013 54

nisa, i will wait for your feedback.

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Saroj Nagpal September 5, 2013 55

Hello
I liked your recipe & also tried many times. My family enjoyed it. But i garnished it with small pieces of cheese & instead of amchur powdar i used dry pomegranate powdar. Everyone relished it.
Thank you.

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dassana September 5, 2013 56

thanks saroj. you are right… dry pomegranate powdar also works.

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sari August 27, 2013 57

dont we use garlic paste in this ?

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dassana August 30, 2013 58

sari, i have not used garlic paste in this chole recipe. but you can use it if you like.

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MG August 20, 2013 59

Hi Dassana,

Thank you for the recipe, looks yummy! I’m wondering, can I use canned chick peas and skip the soaking overnight and the pressure cooker? I do not have a pressure cooker.
Thank You :)

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dassana August 21, 2013 60

yes, you can use canned chick peas and then saute them in the spices as mentioned in the recipe. happy cooking.

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aaseka August 20, 2013 61

Thank u dassana ji
I tried this recipe
My whole family enjoy The channa

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dassana August 20, 2013 62

thanks aaseka.

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Amardeeep August 18, 2013 63

Brilliant!!!!!!!!!!!

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Ashwini August 5, 2013 64

Hi Dassana,
Thank u for this recipe.It was the best chole recipe I have tried so far. Came out fragrant and tasty . I had one doubt. In the ingredients you mention half tsp garam masala powder but nowhere in the recipe I see the mention of adding it. So do we add the garam masala powder with the other dry powders? I missed using it when I made it yesterday,it tasted good even without it.

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dassana August 5, 2013 65

thanks ashwini. you can add the garam masala powder with the rest of the dry powders. but its not required, since we have already made the ground masala powder in this recipe. i shall update it in the recipe.

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Ika August 3, 2013 66

Hi Dassana. I’ve been long time wanting to make chole, but here’s no amchur around here. What can you suggest to substitute it? Mango chutney?

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dassana August 5, 2013 67

don’t add mango chutney. some lemon juice would do. if you can get dry pomegranate seeds, then these also can be used. dry roast and then crush the seeds in a mortar-pestle. then add to the chole.

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Madangi July 20, 2013 68

I tried the recipe & it came out really well. my whole family enjoyed & lot of thanks to you.

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dassana July 20, 2013 69

thanks for the feedback madangi.

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aparna July 19, 2013 70

Thank you for this recipe. Like many I’ve tried several recipes (stopped using instant powders a long time ago) for this beloved dish but never found the right one. The one ingredient that was always missing was the black cardamom and this is THE spice that brings that lovely smoky flavor to the chole we all love. Absolutely wonderful recipe and with some minor tweaks (pinch of saunf and much less amchur) it has brought back memories of delicious meals shared with loved ones far away!

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dassana July 20, 2013 71

thanks aparna. the black cardamom in this recipe is that ingredient which contributes a lot.

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jovita July 15, 2013 72

what can we add instaed of amchur…

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dassana July 15, 2013 73

you can add dry pomegranate seeds powder (anardana powder) or lemon juice. the taste will be different though, but works well. add lemon juice toward the end.

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Vidya July 4, 2013 74

Yummy recipe :) I will give it a try. I use potatoes to thicken the gravy.

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dassana July 11, 2013 75

yup some folks do thicken the gravy with boiled potatoes.

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Aps July 1, 2013 76

Hello,
I have made both the masala powder and curry following your method and mind me it came Super :)
Thank U so Much :)

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dassana July 1, 2013 77

thanks Aps

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chanda June 18, 2013 78

yummy mii fav chole…. :*

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Navneh June 15, 2013 79

I loved your recipes . The amazing pictures that explain the steps…….all other websites do have recipes but yours do reach to people in an original way as if i am standing in the kicthen and my mom is teaching me. Thanku so much . I can’t explain how authentic and original they are and you made my day !

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dassana June 15, 2013 80

thanks navneh for writing such a positive and motivating feedback. reading your comment made my day.

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Rumana Khan June 7, 2013 81

Hi,

Thanks for sharing the recipe. I would try the recipe tomorrow. Just one quick question. Is it possible that I do not boil Chole separately and cook them with the masala itself? My mom says boiling would take away the essence and aroma. Please reply. Thanks :)

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dassana June 7, 2013 82

you can cook the chole with the masala. first fry all the masala and then lastly add the soaked chana. saute for a few minutes. add water and then pressure cook the chana.

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neil June 7, 2013 83

Dassana
when you talk of using the pressure cooker. How long is 5-6 whistles
I’m not familiar with this
Neil

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dassana June 7, 2013 84

approx 7-8 minutes. also depends on the size of the cooker and the quantity of ingredients added in the cooker.

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Seema May 29, 2013 85

After surfing the net for a good amount of time, came across this recipe for Chole.
Tried it and it was awesome. Thanks!

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dassana May 29, 2013 86

thanks seema

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Laxmi May 25, 2013 87

I tried this, followed all the steps but used MDH masala instead of your spice mix becuz I was a bit rushed and tired.
It was AWESOME. many thanks for sharing

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dassana May 25, 2013 88

thanks.

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bhavani May 21, 2013 89

good to know about this recipe..and iam trying this now
……………………..

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Latha April 30, 2013 90

I tried this recipe yesterday and came out wonderful and has got excellent taste in it.
We both enjoyed having it and my husband asked me to make it often.i think after marriage this is the first tasty one i made.
About the taste i can’t express it in words & it was so lovely and perfect,feel like having it often.One thing is i didn’t get this much red color in outcome,what mistake i did?
Thanks for this lovely recipe Dassana chechi.

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dassana April 30, 2013 91

thats nice latha. the red color depends upon the type of red chilies used. eg if kashmiri red chilies are added, the dish will have more red color. so the red coloring when using red chilies often depends upon the variety of red chilies. the spice and heat also depends on that.

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Elle April 18, 2013 92

Hi dassana,
The recipe is awesome just one question when do we add the red chilly powder and the green chillies. I added it at the end along with amchur and garam masala. Hope that is correct

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dassana April 18, 2013 93

hi elle, they are added when the powdered spices are added. green chilies is alright to be added at the end, but better to add red chili powder when sauting the onion-tomatoes and spices. i will update the post as well.

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PeterH April 5, 2013 94

Dassana — THANK YOU for posting the links to the aloo tikki burgers, and the Amritsari chhole. Great recipes. I’ll be making both of them soon.

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dassana April 6, 2013 95

welcome peter, do try both the recipes.

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Michael April 5, 2013 96

Hi, i travelled around India and ate alu tikki with chole pretty much every day! I wanted to make it back in England. Is this chole recipe the best one to serve with tikki? or should i be tweaking it at all? Thanks in advance.

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dassana April 5, 2013 97

hi michael. even when we lived in delhi, we would have aloo tikki with chole almost every week :-) this chole recipe is good for aloo tikki. there is one more chole recipe on the blog called amritsari chole and this recipe is also good. you can make any one to go with the potato patties.
link here: http://www.vegrecipesofindia.com/amritsari-chole-recipe/

and here’s are the links to make aloo tikkis:
1: http://www.vegrecipesofindia.com/aloo-tikki-chole/
2: http://www.vegrecipesofindia.com/aloo-tikki-burger/

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Michael April 6, 2013 98

Thank you for sharing these with me, now I can make everything using just your website!

With the amritsari chole – it sounds delicious but to me the darker colour makes it look less appetising than the Punjabi version You say it takes on this colour from the addition of teabags. If i left these out would it be a different colour and would it effect the flavour much?

Thanks again, Michael.

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dassana April 6, 2013 99

hi michael. the darker color is due to the tea bags. you can omit adding the tea bags. sometimes even i don’t add them. the taste would be slight different as tea flavors to add to the recipe. but not that the flavors change completely. the chole would be still delicious without adding the tea bags. the color of the chickpeas would be its natural creamish color and the color of the curry will be less darker.

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Rhana March 13, 2013 100

Hi Dassana,

I was wondering how can I cook the chickpeas in a regular pot? I do not have a pressure cooker.

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dassana March 13, 2013 101

you can cook the chickpeas in a pot. use a deep and large pot. just add enough water with salt and a pinch of baking soda. cover and cook the chickpeas. keep on checking in between. if the water become less, then add some hot water and continue to cook till the chickpeas become soft. you have to keep on boiling till the chickpeas get cooked. it will take a lot of time to cook chickpeas in a pot… approx 45 mins to 1 hour.

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Kelly March 3, 2013 102

Hi, I made this for my family – who happen to adore Indian food- and they loved this recipe! Thanks so much, and I think that your website is fabulous!!

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dassana March 3, 2013 103

thanks kelly.

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MOHAN February 28, 2013 104

This is something I luv to do in my life.. cooking and serving food is my passion, and I do at home for my kids.. experimenting whatever little I know about cooking, I saw and learned from my mother. Good to see your website and looking forward to learn more and more

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dassana February 28, 2013 105

same here mohan. do browse the blog and do try some of the recipes. thanks.

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Mina February 3, 2013 106

Very nice and easy mene aaj banaye thy chole bot tasty bane thy thanks

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Ramneet February 2, 2013 107

Cut out fennel seeds n add dried pomegranate seeds….n add haf amout of mango powder….n c the taste…..straight from a real punjabi….

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dassana February 2, 2013 108

thanks for the suggestions ramneet

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tony mittal January 16, 2013 109

Basically U must remember the recipe for Cholle , Rajmah , And Mutton is the same

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Seema December 30, 2012 110

Thanks for the recipe! The chole turned out to be really great!

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dassana December 30, 2012 111

thanks seema for taking out the time to comment.

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Zoe December 28, 2012 112

Hi
This recipe looks delicious. When do you add the 1/2 tsp garam masala? And is the gravy still on flame when you add the Mango Powder? Just wondering how long should I keep it on the flame after adding the mango powder.

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dassana December 30, 2012 113

the garam masala is added towards the end along with the amchur powder. after adding them you can simmer for 1-2 minutes more.

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Zoe December 30, 2012 114

I tried it already. It turned out very delicious! Loved it!

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dassana December 31, 2012 115

chalo, thats good. i was late in replying to your comment.

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Zoe January 1, 2013 116

I owe a big thanks to you! :-)

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dassana January 3, 2013 117

welcome zohra

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parama December 18, 2012 118

Thanx..chhole turned out sooooo goood!

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dassana December 20, 2012 119

welcome and nice to know.

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Stephanie December 17, 2012 120

I made this and linked it on my blog. Just amazing! First time making chole it turned out perfect! Can’t wait to try it again with rotis and amchur powder (haven’t found any in France yet).

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dassana December 17, 2012 121

thanks stephanie. will check your post in some time.

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Anant November 17, 2012 122

hii Dassana…
it’s such a nice work u had done for others…
today i am going to make this dish..
i will tell u tommorow about the dish..
thanksssss

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dassana November 17, 2012 123

thanks.

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vini November 16, 2012 124

Hi,

I am planning to make this recipe for a group of 20 people. Your recipe serves 4-5, should i just multiply whatever quantity by 4, to cook for 20 people?

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dassana November 16, 2012 125

hi vini, you can just increase the quantity of the ingredients proportionately.

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Ramya Prabhath October 7, 2012 126

Hi Dassana,,,,!! New to ur blog and totally in luv with ur recipes……. Need to try all of dem :D Today i tried d chole recipe and i must say it is d best i’ve ever tried….a total keeper for sure,,,, Had tried a lot of chole recipes from other blogs but all of dem were huge disappointment for me…. :( But wen i made chole using ur recipe….i was in total luv with it,,, :) Thanx a lot dear,,, :) Keep up the gud work…. God bless u …

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dassana October 7, 2012 127

thanks ramya for that wonderful feedback. keeps me motivated and gives me encouragement to share my love and passion for cooking as well as blogging.

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Rajan Rawal August 23, 2012 128

Hello Dassana, Great Post and Great Recipe. I am gona to make it today for dinner. The way you mentioned will help me to prepare delicious dinner.

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dassana August 23, 2012 129

thanks rajan. i hope the chole turns out great :-)

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Vidya August 19, 2012 130

Hi Dassana, First time visiting your blog, great blog and delicious recipes, thanks for sharing. I have also posted diffferent Chole Recipe on my blog, have a look http://www.vslittleworld.com :)

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dassana August 19, 2012 131

thanks vidya. i will surely check out your blog.

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Raanu August 18, 2012 132

Very nice and delicious recipe thanks dassana…. I tries it and it turned sooooo yummy… very thankfull to you.

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dassana August 19, 2012 133

thanks and welcome raanu

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monisha June 18, 2012 134

wats d quantity of chole masala to be used for d dish?

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dassana June 18, 2012 135

you can add about 2 tsp for a spicier version and 1 tsp of chole masala for a less spicy version.

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shubha mondkar May 25, 2012 136

Hi,Dassana.Your chole recipe is great.My friend for delhi had given me the same recipe for both chole and bhaturas(with Potatoes).THe only difference is that there no tomatoes are used instead roasted anardana powder was used.also I added some dreid amla while cooking the cholas.All this brings about a rich black colour.I love your blog.It is very genuine.Thanks for the great recipes.

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dassana May 25, 2012 137

thanks shubh. i do know about the dry amla and anardana powder being added to chole. the dry amla gives a good black color and the anardana powder a good sour taste. tomatoes add some body and gravy to the chole. otherwise one can just make dry chole with the spices. both ways the chole tastes good.

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Sunshine April 8, 2012 138

Wow the Punjabi Chole and Aloo Bhaturas turned out so well.. The colour of the Chole was a bit dark as I had used Dark Red chillies in the spices.. Everyone loved it at home.. Thanks a lot Dassana.. God Bless You.. :)

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dassana April 8, 2012 139

thats great sunshine and thanks.

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ritz March 25, 2012 140

it was awesome…… i tried it and got several good comments.
thanx to dassana

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dassana March 27, 2012 141

thanks ritz for making the chole recipe and taking the time out to comment on the post.

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sunita sil March 13, 2012 142

hi dassana

yesterday i made this everyone ate heartily to their content and as usual no leftovers and loved the taste too, only the chilli part was a bit more for me but otherwise damn delicious and only one change i made is that for the gravy i mixed milk and water to give that thick consistency and the taste was very good.

thanks so much again dassana, my next is garlic dal, will let you know how it came out.

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dassana March 13, 2012 143

thats so nice to know sunita.

to get a thick consistency, just simmer the chickpeas for some minutes in the masala. you can even mash a few chickpeas whilst they are simmering with the back of the spoon. this way the gravy becomes thick. i think milk would have diluted the spicy nature of this recipe.

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Janet Saldanha February 10, 2012 144

Hi Dassana,

Just want to know Punjabi Chole goes well with poori or chapathi… ????pls give the right combination that i cook next sunday…

This Sunday i plan to cook your garlic dal/ Aloo jeera… hope it comes out well… for 4 memembers…

Love

Janet

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dassana February 10, 2012 145

punjabi chole goes very well with pooris. ideally chole is served with bhatura. but if not making bhatura then best to serve with pooris.

don’t worry… the recipes are tried and tested and will come out well.

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Janet Saldanha February 13, 2012 146

Truely Said, Garlic dal and aloo Jeera….10 /10 nothing more to say :-)

Next Sunday as you suggested will cook the Punjabi Chole / pooris….

Thanks a ton

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dassana February 13, 2012 147

thanks janet for taking the time to comment on the recipes and that too after you have made them.

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Janet Saldanha February 10, 2012 148

Hi Dassana,

Just want to tell you that the best thing about your receipe is that all the ingredients is so easy available in the kitchen that i dont have to search for itor look out for it out for it…. some website is so complicated ……………….

Pls continue the same always …:-)

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dassana February 10, 2012 149

i make sure that the ingredients i use are easily available to me too :-)

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Janet Saldanha February 13, 2012 150

Wow… cool

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amit February 2, 2012 151

hi !i am very happy with this site .after a long time of reading and searching other sites this site is very unique.although i have bookmarked it also.the step by step photo presented by u is awesome .even we can get the picture of what is happening in each and every step.
thank you so much for fabulous receipes.
keep it up.

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dassana February 2, 2012 152

thanks amit for your lovely comments…

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Shri January 19, 2012 153

I was looking for different Channa/Chole Recipes. This one has been bookmarked too.
Will update you. Thanks! :-)

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dassana January 20, 2012 154

yes shri, do update me.

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Aishwarya January 14, 2012 155

This is by far the best food site in terms of photographs!! what a quality of pictures! great job!

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dassana January 14, 2012 156

thanks aishwarya. usually people write positively about recipes or both recipes and photos, but this is the first time i am getting a comment exclusively for photographs.

i hope to take my photography to the next level and present even better photographs.

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Yamini Meduri January 10, 2012 157

thank you so much for such a good illustration of the recipe..!!

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dassana January 12, 2012 158

thanks yamini…

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anshula December 23, 2011 159

i tried your recipe for a party I had at home , believe me i got so many compliments …….thank you so much.

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dassana December 25, 2011 160

thanks anshula

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Surbhi November 21, 2011 161

Hi Dassana,
I made this chole recipe as you have mentioned and it turned out to be real good :) thanks for your lovely recipes.

Here is the link for Chole I made.

http://www.simmer-and-spice.com/2011/11/punjabi-chole-recipe.html

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dassana November 21, 2011 162

thanks surbhi…

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anu kumar November 17, 2011 163

i love this receipe its so simple and thanx for taking out time to update the same.

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PeterH November 16, 2011 164

The recipe sounds delicious and I’ll be making it this week. One question, though:

Your #6 instruction says to “add the amchur powder”, but you don’t include it – or the quantity – in the ingredients list.

How much amchur is needed ?

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dassana November 16, 2011 165

you can add 1 tsp amchur powder. i remember updating the amount for amchur powder some time back. even i am surprised its not showing. may be the updation did not get saved. thanks for bringing this to my notice. i have added the amount for the amchur powder in the recipe post.

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PeterH November 16, 2011 166

Wonderful ! Thank you very much. -PeterH

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dassana November 16, 2011 167

welcome Peter.

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midprof October 22, 2011 168

HI, Can you tell me what is meant by “chilly powder” in the recipe — is this the same thing labeled as Chili Powder for American chili recipes? Or is it actually just ground chiles?

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dassana October 24, 2011 169

the chili powder that is used in the recipe is the hot variety of red chili powder available in india. basically, its ground red chilies in pure form.

i think the american chili powder is usually a blend of chilies with other herbs or spices.

cayenne pepper comes close to the indian chili powder and you can easily use it in the recipe.

there are different types of red chili powder available in india and this recipes uses the hot variety.

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midprof October 26, 2011 170

Thanks so much. I couldn’t wait to try the recipe and did — my little one had three servings. It’s the first chole recipe that’s actually a “keeper”. Thanks so much for it! Look forward to trying others.

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dassana October 26, 2011 171

thats good…

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jyoti chauhan August 15, 2011 172

it’s really yummy!!!!!!!!!!!!!!!! i love chole bature

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Latu September 8, 2011 173

I really like u r recipe of bathure i like it thanks for giving such a nice and easy recipe

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dassana September 8, 2011 174

thanks latu

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jyotsna August 6, 2011 175

This is my all time fave chole recipe! tried it once and it turned out to be yumm! Hit this page everytime I make the dish! Thankoooooo

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dassana August 7, 2011 176

thanks jyotsna…

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shweta thakkar August 2, 2011 177

thanks for the tested tasty chola recipes

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dassana August 2, 2011 178

thanks shweta

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swati July 15, 2011 179

it seems nice… will try it soooooooooooon

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Sean O July 13, 2011 180

Amchur powder is mentioned in the body of the recipe? How much and what is it? What about the yield and serving size?

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dassana July 16, 2011 181

sean…. amchur powder is dried mango powder…. it makes the dish sour and is a souring agent used for recipes in north india. you could add about 1 tsp of amchur powder.
this punjabi chole serves 3 to 4 people.

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Anisha April 3, 2011 182

perfect recipe :) :) loved it

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Umakarthikeyani November 15, 2010 183

wow…. It really came out well. my hubby liked it very much. thanz a lot to dassana and anita.
thanz for posting this wonderful recpie………..

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dassana November 18, 2010 184

thank you uma….the original was anita’s which i tweaked a little…. even at my place everyone likes this chole recipe…..

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Anita September 18, 2010 185

Thanks, for acknowledging the original amongst the copies, Dassana! It is no small thing!

Why don’t you join us for the Mad Party. You know the theme! The rules are simple – have yourself some tea (at home or at your favourite cafe) write a post about that with the theme woven in! :) There is time till my laggard friends post!

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dassana September 18, 2010 186

Thanks Anita.

Count me in. I just completed right now posting a galangal lemon grass tea recipe. And then your comment appears. What a coincidence? This is my entry for the mad tea party.

In fact, I had checked the date for the event but I felt I was late. Your comment came at the right time. So lets have a tea party.

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sweetstuff106719 October 14, 2009 187

Absolutely delicious! I just made this recipe and it came out perfect. Thanks so much for posting this recipe. I have been looking for a good chole recipe for a couple of years now. Yumm!

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sweetstuff106719 October 14, 2009 188

I have been looking for a chole recipe for a couple of years now. Everytime I make chole, they never turn out right. Either too spicy, too bland, too watery etc. I came across yours this morning and decided to try it. I must say that this is the best recipe except for the one that my mom makes. I am saving it under my favorites! Thanks a whole bunch for posting this!!

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Pavithra June 9, 2013 189

Superb…. I tried it yesterday and It really came out well. Thank you :-)

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dassana June 9, 2013 190

thanks pavithra for the feedback.

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