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

Punjabi Chole Recipe, Punjabi Chana Recipe, Punjabi Chole Masala Recipe, Punjabi Chana Masala, Chole Bhatura, Chole Puri, Chole Chana

220 responses

  1. Freda
    July 7, 2014

    Hi dassana , I made this recipe the other day, and it was awesome, never again buying ready made chole masala powder.. Thank u for a simple yet mouthwatering recipe

    • dassana amit
      July 7, 2014

      welcome freda. glad to know that you liked the chole recipe.

  2. reju
    June 27, 2014

    Very nice and quite easy too

    • dassana amit
      June 27, 2014

      thanks reju

      • gaya
        July 5, 2014

        This recipe turned out really well – thank you! One quick question when you say blend the onion tomato mixture with the chole spice powder, do you mean using a blender making it a paste?

      • dassana amit
        July 5, 2014

        thanks gaya. by blend what i meant was mixing the masala with the onion tomato in the kadai or pan. i didn’t mean blend in a mixer or grinder.

  3. Ruchi
    May 29, 2014

    Hi…. Whenever I’m getting confused about any ingredient while cooking I am taking help from your website …. N its too gud especially for girls like me who never cooked any thing n after marriage you have to cook every day. Well today I’m gonna try chole first time with ur help… :) thank you….

    • dassana amit
      May 29, 2014

      welcome ruchi for your positive feedback. if you have any query then you are always welcome to write a comment.

  4. Monica
    May 24, 2014

    This recipe did not turn out well for me. There wasn’t enough oomph, and it was quite bland. I used ALL the ingredients. I thought my mistake bay have happened when you said add 1 1/2 cup of chickpeas. Is that 1 1/2 dried chickpeas or 1 1/2 cup cooked chickpeas. I used 1 1/2 cup dried chickpeas, soaked, and cooked them which yielded around 4 1/4 cup wet chickpeas. Thanks

    • dassana amit
      May 25, 2014

      the recipe is a bit spicy. i am not sure what went wrong. but so many readers cannot be wrong. its dried chickpeas and not canned chickpeas. its mentioned in the steps to soak the chickpeas. so obviously its dried chickpeas that need soaking.

  5. Sush
    May 23, 2014

    Hi dassana

    First I want thank you for the wonderful recipes on this site.
    Very neat & beautiful presentation.
    I tried chole recipe and it turned out really awesome.my hubby who likes only restaurant chole. after eating this one he said no need to go to restaurant.this chole is more tasty than restaurant one.

    • dassana amit
      May 27, 2014

      welcome sush. nice to read your feedback. its good to know that you can enjoy the delicious chole at home. enjoy the meals.

  6. Shreyas Jadhav
    May 20, 2014

    Is one and half cup peas equal to 250 grams and what shall I do to make gravy more thicker

    • dassana amit
      May 20, 2014

      1 cup of dried chickpeas is about 180 gms. so 1.5 cups would be about 270 gms. this recipe gives a good smooth gravy. for a thicker gravy, you can make onion paste and tomato puree. i have chopped them. but you make separate pastes of them. saute the onion paste till it becomes golden and then follow the recipe. if you mash some chickpeas while cooking, this also helps in thickening of the gravy. some people also add boiled mashed potatoes. the starch in the potatoes help in thickening of the gravy. in chole recipes we never add cream, cashew paste or yogurt as thickening agents.

  7. Sony
    May 19, 2014

    Just made it for breakfast today. it turned out great. Didnt have fennel seeds but it still has amazing flavours!!!! Thank you

    • dassana amit
      May 20, 2014

      welcome sony.

  8. prici
    May 18, 2014

    Hello aunty,
    I just love your reciepe, I am student use to cook food myself whenever i make anything of your reciepe it turns too good my frnds and roomates use to love it they have given me the title of good cook but its all because of you
    Love
    Prici

    • dassana amit
      May 19, 2014

      welcome prici. glad to know your new title. keep trying and learning more recipes.

  9. Neelam
    May 15, 2014

    Hi Dassana,

    Thanks for all the wonderful recipes.
    I need your help with a quick question.
    I need to make this recipe for 10 people , can you please advise if I should just double the recipe/ingredients . Would that work ? your inputs will be much appreciated. Thanks

    • dassana amit
      May 15, 2014

      welcome neelam. usually doubling or tripling the ingredients does not work. but for 10 people you can try. be little careful when you add amchur and garam masala. add them as per the taste in the very end.

  10. Bhawna
    May 11, 2014

    I cook rarely. But tried this recipe. Result was too good. Thanks :-)

    • dassana amit
      May 12, 2014

      welcome bhawna

  11. Krithi
    May 7, 2014

    Dear,
    I want to try this at home today, but I do not have Amchur powder or bayleaf. Is it okay to prepare without them?

    • dassana amit
      May 8, 2014

      krithi, add some lemon juice towards the end to replace amchur powder… or you can also use dry pomegranate seeds/anardana and powder them instead of using amchur. skip tej patta, if you don’t have.

  12. shruthi
    May 6, 2014

    This dish turned out very good…got compliments from family and friends. Could you possibly suggest a replacement for amchur powder? I did not have any…nevertheless, dish turned out awesome.

    I also made kadai paneer and tadka daal…loved both.
    Thanks!

    • dassana amit
      May 8, 2014

      shruthi, you can use lemon juice (in the end) or dry pomegranate seeds/anardana (powder them and add it while sauting the masala) as replacement for amchur. the chole should have a tang.

  13. Preeti
    May 1, 2014

    Hi Dassana,

    I made a scaled-down version of this recipe for 2 people and it has turned out finger-licking good! I didn’t have amchur so I added Everest chole masala because it has quite a bit of amchur in it. I omitted garam masala and fennel because I didn’t have it. But still it’s sooo good :)

    5 stars for your awesome recipe!

    • dassana amit
      May 2, 2014

      thanks preeti. chole masala has amchur in it. no need to add garam masala if you are using chole masala.

  14. Kailesh
    April 21, 2014

    The chole turned amazing It was a finger licking Sunday at my home Pity I coked a small quantity since I was trying out for the first time Thanks for the recipe

    • dassana amit
      April 21, 2014

      welcome kailesh. glad to know that you liked the chole masala.

  15. Tanisha Kataria
    March 28, 2014

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

    • dassana amit
      March 30, 2014

      thanks tanisha

  16. Priyanka
    March 20, 2014

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

    • dassana amit
      March 20, 2014

      welcome priyanka

  17. Sandy
    February 23, 2014

    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

    • dassana amit
      February 23, 2014

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

      • sandy
        March 4, 2014

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

      • dassana amit
        March 4, 2014

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

  18. Manjari Kulkarni
    February 10, 2014

    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)

    • dassana amit
      February 11, 2014

      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.

  19. Subiya
    February 4, 2014

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

  20. Robert Jones
    December 22, 2013

    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!

    • dassana amit
      December 23, 2013

      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.

  21. J.P. Moroney
    December 16, 2013

    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.

    • dassana amit
      December 16, 2013

      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.

  22. mjskit
    December 10, 2013

    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.

  23. Michael Elwin
    December 8, 2013

    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.

    • dassana amit
      December 8, 2013

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

  24. Varsha
    November 27, 2013

    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

    • dassana
      November 27, 2013

      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.

  25. Kavya
    November 27, 2013

    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. .

    • dassana
      November 30, 2013

      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.

  26. Nandini
    November 13, 2013

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

    • dassana
      November 17, 2013

      welcome nandini

  27. arbeela
    November 9, 2013

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

    • dassana
      November 17, 2013

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

  28. Sowmya
    November 7, 2013

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

    • dassana
      November 17, 2013

      welcome sowmya

  29. meenu luthra
    November 7, 2013

    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.

    • dassana
      November 8, 2013

      thanks and welcome meena.

  30. Aarthi
    November 6, 2013

    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!!

    • dassana
      November 8, 2013

      thanks aarthi.

  31. RG
    November 2, 2013

    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..:)

    • dassana
      November 8, 2013

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

  32. cook na kaho
    November 2, 2013

    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!!

    • dassana
      November 8, 2013

      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.

  33. Harminder
    October 28, 2013

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

    • dassana
      November 2, 2013

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

  34. Epsita
    October 22, 2013

    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

    • dassana
      October 25, 2013

      welcome epsita

  35. Casey
    October 15, 2013

    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?

    • dassana
      October 15, 2013

      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.

  36. Usha
    October 14, 2013

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

    • dassana
      October 14, 2013

      welcome usha

  37. Vinay
    September 17, 2013

    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?

    • dassana
      September 17, 2013

      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.

  38. Vinay
    September 17, 2013

    Hi Dassana,

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

    • dassana
      September 17, 2013

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

  39. heena qureshi
    September 10, 2013

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

    • dassana
      September 11, 2013

      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.

  40. Seema
    September 8, 2013

    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 :)

    • dassana
      September 8, 2013

      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.

  41. Nisa Homey
    September 5, 2013

    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….

    • dassana
      September 5, 2013

      nisa, i will wait for your feedback.

  42. Saroj Nagpal
    September 5, 2013

    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.

    • dassana
      September 5, 2013

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

  43. sari
    August 27, 2013

    dont we use garlic paste in this ?

    • dassana
      August 30, 2013

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

  44. MG
    August 20, 2013

    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 :)

    • dassana
      August 21, 2013

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

  45. aaseka
    August 20, 2013

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

    • dassana
      August 20, 2013

      thanks aaseka.

  46. Amardeeep
    August 18, 2013

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

  47. Ashwini
    August 5, 2013

    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.

    • dassana
      August 5, 2013

      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.

  48. Ika
    August 3, 2013

    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?

    • dassana
      August 5, 2013

      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.

  49. Madangi
    July 20, 2013

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

    • dassana
      July 20, 2013

      thanks for the feedback madangi.

  50. aparna
    July 19, 2013

    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!

    • dassana
      July 20, 2013

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

  51. jovita
    July 15, 2013

    what can we add instaed of amchur…

    • dassana
      July 15, 2013

      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.

  52. Vidya
    July 4, 2013

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

    • dassana
      July 11, 2013

      yup some folks do thicken the gravy with boiled potatoes.

  53. Aps
    July 1, 2013

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

    • dassana
      July 1, 2013

      thanks Aps

  54. chanda
    June 18, 2013

    yummy mii fav chole…. :*

  55. Navneh
    June 15, 2013

    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 !

    • dassana
      June 15, 2013

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

  56. Rumana Khan
    June 7, 2013

    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 :)

    • dassana
      June 7, 2013

      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.

  57. neil
    June 7, 2013

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

    • dassana
      June 7, 2013

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

  58. Seema
    May 29, 2013

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

    • dassana
      May 29, 2013

      thanks seema

  59. Laxmi
    May 25, 2013

    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

    • dassana
      May 25, 2013

      thanks.

  60. bhavani
    May 21, 2013

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

  61. Latha
    April 30, 2013

    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.

    • dassana
      April 30, 2013

      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.

  62. Elle
    April 18, 2013

    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

    • dassana
      April 18, 2013

      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.

  63. PeterH
    April 5, 2013

    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.

    • dassana
      April 6, 2013

      welcome peter, do try both the recipes.

  64. Michael
    April 5, 2013

    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.

    • dassana
      April 5, 2013

      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/

      • Michael
        April 6, 2013

        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.

      • dassana
        April 6, 2013

        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.

  65. Rhana
    March 13, 2013

    Hi Dassana,

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

    • dassana
      March 13, 2013

      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.

  66. Kelly
    March 3, 2013

    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!!

    • dassana
      March 3, 2013

      thanks kelly.

  67. MOHAN
    February 28, 2013

    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

    • dassana
      February 28, 2013

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

  68. Mina
    February 3, 2013

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

  69. Ramneet
    February 2, 2013

    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….

    • dassana
      February 2, 2013

      thanks for the suggestions ramneet

  70. tony mittal
    January 16, 2013

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

  71. Seema
    December 30, 2012

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

    • dassana
      December 30, 2012

      thanks seema for taking out the time to comment.

  72. Zoe
    December 28, 2012

    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.

    • dassana
      December 30, 2012

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

      • Zoe
        December 30, 2012

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

      • dassana
        December 31, 2012

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

      • Zoe
        January 1, 2013

        I owe a big thanks to you! :-)

      • dassana
        January 3, 2013

        welcome zohra

  73. parama
    December 18, 2012

    Thanx..chhole turned out sooooo goood!

    • dassana
      December 20, 2012

      welcome and nice to know.

  74. Stephanie
    December 17, 2012

    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).

    • dassana
      December 17, 2012

      thanks stephanie. will check your post in some time.

  75. Anant
    November 17, 2012

    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

    • dassana
      November 17, 2012

      thanks.

  76. vini
    November 16, 2012

    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?

    • dassana
      November 16, 2012

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

  77. Ramya Prabhath
    October 7, 2012

    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 …

    • dassana
      October 7, 2012

      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.

  78. Rajan Rawal
    August 23, 2012

    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.

    • dassana
      August 23, 2012

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

  79. Vidya
    August 19, 2012

    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 :)

    • dassana
      August 19, 2012

      thanks vidya. i will surely check out your blog.

  80. Raanu
    August 18, 2012

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

    • dassana
      August 19, 2012

      thanks and welcome raanu

  81. monisha
    June 18, 2012

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

    • dassana
      June 18, 2012

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

  82. shubha mondkar
    May 25, 2012

    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.

    • dassana
      May 25, 2012

      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.

  83. Sunshine
    April 8, 2012

    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.. :)

    • dassana
      April 8, 2012

      thats great sunshine and thanks.

  84. ritz
    March 25, 2012

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

    • dassana
      March 27, 2012

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

  85. sunita sil
    March 13, 2012

    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.

    • dassana
      March 13, 2012

      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.

  86. Janet Saldanha
    February 10, 2012

    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

    • dassana
      February 10, 2012

      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.

      • Janet Saldanha
        February 13, 2012

        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

      • dassana
        February 13, 2012

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

  87. Janet Saldanha
    February 10, 2012

    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 …:-)

    • dassana
      February 10, 2012

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

      • Janet Saldanha
        February 13, 2012

        Wow… cool

  88. amit
    February 2, 2012

    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.

    • dassana
      February 2, 2012

      thanks amit for your lovely comments…

  89. Shri
    January 19, 2012

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

    • dassana
      January 20, 2012

      yes shri, do update me.

  90. Aishwarya
    January 14, 2012

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

    • dassana
      January 14, 2012

      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.

  91. Yamini Meduri
    January 10, 2012

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

    • dassana
      January 12, 2012

      thanks yamini…

  92. anshula
    December 23, 2011

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

    • dassana
      December 25, 2011

      thanks anshula

  93. Surbhi
    November 21, 2011

    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

    • dassana
      November 21, 2011

      thanks surbhi…

  94. anu kumar
    November 17, 2011

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

  95. PeterH
    November 16, 2011

    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 ?

    • dassana
      November 16, 2011

      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.

      • PeterH
        November 16, 2011

        Wonderful ! Thank you very much. -PeterH

      • dassana
        November 16, 2011

        welcome Peter.

  96. midprof
    October 22, 2011

    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?

    • dassana
      October 24, 2011

      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.

      • midprof
        October 26, 2011

        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.

      • dassana
        October 26, 2011

        thats good…

  97. jyoti chauhan
    August 15, 2011

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

    • Latu
      September 8, 2011

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

      • dassana
        September 8, 2011

        thanks latu

  98. jyotsna
    August 6, 2011

    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

    • dassana
      August 7, 2011

      thanks jyotsna…

  99. shweta thakkar
    August 2, 2011

    thanks for the tested tasty chola recipes

    • dassana
      August 2, 2011

      thanks shweta

  100. swati
    July 15, 2011

    it seems nice… will try it soooooooooooon

  101. Sean O
    July 13, 2011

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

    • dassana
      July 16, 2011

      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.

  102. Anisha
    April 3, 2011

    perfect recipe :) :) loved it

  103. Umakarthikeyani
    November 15, 2010

    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………..

    • dassana
      November 18, 2010

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

  104. Anita
    September 18, 2010

    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!

    • dassana
      September 18, 2010

      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.

  105. sweetstuff106719
    October 14, 2009

    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!

  106. sweetstuff106719
    October 14, 2009

    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!!

    • Pavithra
      June 9, 2013

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

      • dassana
        June 9, 2013

        thanks pavithra for the feedback.

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