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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.
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.