Chole Masala

A spicy , tempting curry prepared with chick peas with basic indian spices and best enjoyed with bhature ( deep-fried indian big puris or bread )—

It has an irresistible aroma — if you walk past any road side joint in India preparing this popular chole bhature — typically garnished with sliced onion rings , bhujiya and dash of lemon —

Main Ingredients:

  • 1 cup of kabuli chana (chickpeas) — soaked overnight or 8 to 10 hrs
  • 3 tbsp of onion, ginger and garlic paste
  • 2 large sliced and cubed tomato
  • 4 slit green chilli
  • 2 tsp of curd
  • 4 tsp of Everest chana masala
  • 1 tsp of turmeric powder
  • 1 tsp of red chilli powder
  • 1 tea bag
  • Salt to taste
  • 2 tbsp of vegetable oil


Boil the soaked chana with 1 tea bag in it in a pressure cooker — for up to 5 to 6 whistles — or until they are cooked —

Don’t throw away the water —-

Make a puree of the tomatoes

Heat oil in a non-stick pan , temper the oil with some cumin seeds — add in sliced onion and fry them till brown in colour — add in the ginger garlic paste and green chillies — saute for 10 minutes —

Mix in the tomato puree and salt — saute for 5 minutes — cook in low flame — add in the yogurt at this point of time — mix well —

Add in the dry masalas — stir continously in order to avoid sticking of masalas onto the pan —

Add in the boiled chickpeas and the stored water from boiled chickpeas — Put the flame on high heat — bring it to a boil —

It will take 5 minutes —

Cook well for another 10 minutes or so on medium flame —- until the gravy turns thick —

Turn off the heat and garnish it with some coriander leaves and serve it hot with some bhatura —-

4 Comments Add yours

  1. mistimaan says:

    Love the recipe 🙂

    Liked by 1 person

  2. कला श्री says:


    Liked by 1 person

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