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Punjabi Chole (Chickpeas) Recipe

Written By Surbhi Ahluwalia on Sunday, November 20, 2011 | November 20, 2011

Punjabi Chole is quite a famous dish in North India ,Its high in protein with spicy flavors .It tastes great with Bhatura, puri or rice.
First time I tried to make chole, it was in Hyderabad when Shivam told me why don't you make chole, So I went to a nearby departmental store and got Chole ( I didn't know at that time that there is difference between chole as well :P ) by mistake I got kale channe and soaked it in water as per mom's instructions , when Shivam saw it he said "these chole are usually made during navratri...so..well I didn't try to make it till we came to Boston, second time I got these boiled channe..and made it according to a recipe on internet but it was just alright nothing great.

This was my third attempt to make Chole and it came out so tasty :) .This recipe is adapted from Dassana's Punjabi Chole.

The Spices which are needed for the recipe.

Dry roast these spices in a pan.

Grind it into a fine powder.

 Vegetables needed for the recipe.

Add oil in a pan , once warm add Onions and ginger , saute it till Onions turn golden brown. 

Add Tomato to this mixture.

 Add grounded spice powder and green chili to this mixture, and cook it for about 3-4 minutes

Add boiled chickpeas and salt and cook for a while then add amchur powder to this , mix it well.

Serve it hot with Onions accompanied with rice  , poori or Bhature.

Details of Recipe

Ingredients :-
  1. 1 1/2 cup chickpeas
  2. 2 medium sized onions
  3. 2 medium size tomatoes
  4. 1 tsp ginger
  5. 1/2 tsp garam masala
  6. 1 tsp chilli powder
  7. 1 tsp amchur powder ( dry amngo Powder)
  8. 1 Green chili,finely chopped
  9. 1 tbsp oil
  10. salt as per taste
  11. 4-5 black cardamoms
  12. 1 inch cinnamon
  13. 5-6 peppercorns
  14. 3 cloves
  15. 1 bay leaf
  16. 1 1/2 tsp of  cumin seeds (jeera)
  17. 1 1/2 tsp of coriander powder
  18. 1 1/2 tsp fennel seeds (saunf)
  19. 2 red chillies
Method :-
  1. Wash and soak the 1 and half cup chickpeas in about 4 cups  of  water overnight.
  2. In a pressure cooker add the chickpeas, enough water and salt and pressure cook for about 5-6 whistles. Once pressure cooked the chickpeas would be soft.
  3. In a pan, dry roast all the spices (4-5 black cardamoms,1 inch cinnamon,5-6 peppercorns,3 cloves,1 bay leaf,1 -1/2 tsp of  cumin seeds (jeera),1- 1/2 tsp of coriander powder,1- 1/2 tsp fennel seeds (saunf) , 2 red chillies)on a slow flame by stirring it in between so as not to burn it.Once cool, grind it into a fine powder.

  1. Now take a pan, add oil, once warm, add the chopped onions and ginger.Fry till it becomes golden brown. Cook it for about 3-4 minutes. 
  2. Add chopped tomatoes , green chili and  powdered spices, cook it for about 5 mins.
  3. Add the boiled chickpeas with a little quantity of broth, you can add more broth if you need thick gravy.Cook it for about 5-7 mins on a slow flame then add amchur powder.
  4. Our Punjabi Chole is ready to be relished. Serve it hot with Onions.


About Surbhi Ahluwalia


  1. thanks surbhi for making the recipe and i am glad it turned out good. from the colors of the punjabi chole i can make out that they must have been very tasty.

  2. Hey Dassana , It turned out real good :)Thanks to you for posting such an awesome recipe.

  3. Surbhi,
    Thanks for dropping into my space,and commenting.chole looks,tasty n yumm and colourful.Thanks for sharing..