Chole ,a North Indian dish served with fried bread named very famous dish of Panjab,really very tempting ,tasty n filling food,can be served in breakfast,brunch,lunch or dinner and in any party or occasion.....:)

  • Cook time:
  • Prep time:
  • Yields: serves 4 person
  • 250 gram garbanzo beans or whole chickpea or kabuli chana
  • 1 tea bag
  • 2-3 pieces of dry goose berry or amla (optional,but add to taste n texture)
  • 6 cup water
  • 1 teaspoon salt
  • For Paste:
  • 2 tomatoes (Blanched)
  • 1 onion (boiled)
  • 1 green chilli
  • 1/4 inch ginger
  • 6-8 cloves garlic
  • 4-6 fresh mint leaves
  • For Tempering:
  • 2 tablespoon oil
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • pinch of asafoetida
  • pinch of turmeric powder
  • 1 cup onion (chopped)
  • 1 boiled and grated potato
  • 1 cup chana masala (home made)
  • 1/2 cup yogurt (Vegans can avoid it)
  • 1 tablespoon dates n tamarind chutney
  • salt to taste
  • 2 green chillies (finely chopped)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon coffee powder
  • 2 tablespoon butter (Vegans can avoid it)
  • For Garnishing:
  • Onion rings
  • Slit green chillies
  • Ginger julienne
  • For Chana Masala:
  • 2 bay leaf
  • 4 cloves
  • 1 black cardamom
  • 2 green cardamom
  • 1 star Aniseed or badiya
  • 1 inch dry ginger
  • 1 inch cinnamon stick
  • 6 dry kasmiri red chillies
  • 3 bedmi dry chillies
  • 5 tablespoon dry coriander
  • 1 tablespoon cumin seeds
  • 2 tablespoon dry pomegranate
  • 1 tablespoon yellow mustard seeds

For Chana:Soak garbanzo beans over night and thoroughly wash and along with water ,salt and tea bag,add to the pressure cooker and take 5-6 whistles on high it off,remove the tea bag,pieces of goose berry and mash the beans little bit,along with the water it self.Keep aside.


For Chana Masala:Dry roast all ingredients,till aroma arise and cool little bit and grind to fine powder.Store in air tight container on self,for a year,it has multipurpose use.


For Paste:In a mixer grinder,add all ingredients for paste and grind to a smooth paste,keep aside.


For Tempering:In a deep wok or kadhai,heat oil and add ingredients from,15-19 and swat till onion browns,add prepared paste and again swat till oil release.Now add grated potato and mix well ,then add prepared Chana masala and mix well.


Now add boiled beans ,along with it"s water and bring to boil.Now add ingredients from,22 to 24 and simmer for 5-8 min.Now add ingredients from,2s to 28 and simmer for a min and put of the flame,cover and give 5-7 min standing time to it.


Garnish and serve hot with Bhature or jeera rice,along with pickled onion rings in vinegar,salt and paprika or any mix pickle....yummm...I love it with plain rice...though I made bhature with it but I had it with rice and pickled onion rings only :D


NOTE : If any one don"t have tea bag ,can make small bundle of tea powder in muslin cloth and use it.


NOTE:If having trouble in finding out for dry goose berries ,one can use Amla Supari,available in market.


NOTE; VEGANS can made this dish by avoiding yogurt and butter,the taste will not change much.


NOTE: Though this dish calls for too much heat,but you can always change the heat according to your choice or can totally avoid for kids,then also it will taste nice.Yogurt,butter,tamarind sweet sour chutney will help to balance the heat.

Recipe Reference

as you all know that i have the itching of changing every dish little bit here and there,in this dish i added coffee powder,which gives a nice taste,color and earthiness to this dish.

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos


By Sangeeta on Mar 20, 2012

hi Neha,sorry 4late reply,if you don''t find anardana ,you can use dry mango (amchur powder) or just dry some fresh pomegranates seeds on cloth in ur room only for 2 days,dry roast and powder it ,ur ANARDANA powder is ready.If you dont have Amala supari just cut fresh amla on cloth in ur room for 2-3 days and use it or avoid it... : :-x :-x :-x :-x

By Sangeeta on Mar 20, 2012

thx Asr...from next,time i will do numbering to ma ingredients... :-x :-x :-x :-x

By Sangeeta on Mar 20, 2012

thx Asr...from next,time i will do numbering to ma ingredients... :wink: :wink: :wink:

By Neha on Mar 19, 2012

hey sangeeta.. My husband wants to eat authentic Punjabi Chole Bhatura, hence i am trying to follow your recipe word to word. But for the life of me i could not find Anardana and Amla Supari anywhere. Could you please suggest some substitutes for those ingredients??? I am going to make it this friday, please let me know before friday.

By Asr on Feb 10, 2012

Thanks for the recipe! Just a suggestion- in your description, you say add ingredients 22 to 24 or 2s to 28 ; it will help if you can number the ingredients , in your list of ingredients , so it is easy when one is referring to it.