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Chole Recipe, How To Make Chole Recipe

A spicy gravy dish cooked with chickpeas is delicious to have with rotis or naan. This is a popular Punjabi dish has a signature mark from ancient times.

About Recipe

How to make Chole

(6 ratings)
3 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Author : Vahchef
Main Ingredient : Potato
Servings : 6 persons
Published date : November 27, 2016

Ingredients used in Chole
• Green chillies - 2-3 numbers.
• Annardana paste - 3 teaspoons.
• Cinnamon - 1 piece.
• Red chilli - 1-2 numbers.
• Mustard seed - 2 teaspoons.
• Bay leaf - 1-3 numbers.
• Mango powder (aamchur) - 1/4 tea spoon.
• Black pepper - 1/2 tea spoon.
• Garam masala - 1 tea spoon.
• Clove - 2 piece.
• Clove - 2-3 clove.
• Eating soda - 1/2 tea spoon.
• Fenugreek seed - 1 teaspoons.
• Ghee - 2 teaspoons.
• Ginger - 1 piece.
• Kabuli channa - 250 grams.
• Tomato (chopped) - 1/2 cup.
• Zeera - 1 tea spoon.
• Rajma - 50 grams.
• Tea powder - 2 teaspoons.
• Potato - 3 numbers.
• Salt - to taste.
  • In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this overnight.
  • Next morning in that same water, drop a small pouch (potali) containing tea leaves.
  • Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
  • Prepare another dry-wet paste out of cloves, (dalchini), black pepper, two green chilies, and ginger.
  • Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
  • Take an iron kadhai (iron kadhai will give a special flavor) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
  • Now add that dry Masala, garam masala, annardana paste, amchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
  • Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
  • In the pan, itself spread the cooked chhole to corners, make a space in the center of the pan.
  • In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
  • Pour this ghee in the (made) center space in the iron deep pan, and cover it with chole. Warm it with closed lid for a while.
  • Decorate with slices of potato, tomatoes, and long cut green chili.

Cooking with images


Comments & Reviews


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Recent comments

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vahuser Posted on Tue May 31 2011

I have always loved Vahrevah recipes. But this recipe has huge gaps in the preparation. so not sure how it is going to turn out

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vahuser Posted on Wed May 11 2011

nice recipe

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vahuser Posted on Sat Apr 05 2008

Namaste !!! It is not the smoke from the ghee that alarms me, but the large gaps in the instructions !!! There are several problems: 1. "that dry masala" means ...? 2. We were not told to discard anything from the pot with the dals and th

Reply 0 - Replies


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