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  • Chickpeas – 300gm(soaked overnight)
  • Potato(medium-sized) – Cut into halves
  • Tomatoes – 2 big-sized
  • Ginger – 1 small piece
  • Garlic pods – 8-9
  • Dry red chillies – 2-3
  • Onion – 1 big-sized (finely chopped)
  • Turmeric powder – 1 tsp
  • Asafoetida – 3 pinch
  • Ajwain/Carom seeds- 1/2 tsp
  • Cumin seeds – 1 tbsp
  • Roasted coriander-cumin-black pepper powder – 1tbsp
  • Dry mango powder – 1tsp
  • Garam masala powder – 1tsp
  • Green chillies – 2
  • Salt to taste
  • Ghee – 1tsp
  • Coriander leaves- chopped


  • Pressure cook the chickpeas in 2.5 medium-sized glasses of water.Also add asafoetida,1/2tsp of turmeric powder,some salt.

  • Bring first whistle in high flame,then lower the flame & cook for 15 minutes.

  • Make puree of tomatoes,garlic,ginger & dry red chillies.


  • Put a wok on flame.
  • Add about 2 tbsp of oil,let it heat properly.

  • Add cumin seeds & carom seeds,saute for few seconds.
  • Add chopped onions,saute till light brown in colour.

  • Now add tomato puree.

  • Add spices (turmeric powder – 1/2 tsp,roasted coriander-cumin- black pepper powder-1 tbsp),salt to taste.

  • Saute till oil separates.

  • Now add boiled potato,mashed it finely.Saute for 1 min.

  • Now add boiled chickpeas,mix it.

  • Add aamchur,garam masala and chopped coriander leaves.Adjust consistency of gravy by adding hot water.

  • Cover wok with lid and cook for 2 minutes in low flame.

  • Chole are ready.
  • For garnishing,heat a tadka pan and add ghee and green chillies.Saute for few seconds.

  • Pour this tadka on chole.



Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

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