Chole

Name: Chole
Prep time: 15 min
Cook time: 45 min
Total time: 540 min
Yield: 4 bowls
Cuisine: indian
Ingredients: 300 g Chickpeas, dried, soaked, or 600g cooked; 2 piece Onion; 2 medium Tomato; 1 tbsp Ginger; 4 clove Garlic; 1 tbsp Garam masala; 1 tsp Cumin; 1 tsp Fresh chilli; 2 tbsp Ghee; 1.5 tsp Salt

छोले

Chickpeas in a dark, sour-spiced gravy — Punjabi chana that wants bhatura or rice, not a mild hummus energy.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: छोले.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 15 min
Cook: 45 min
Total: 9 hr
Difficulty: Medium
Spice: Medium heat
Cost: Cheap nightUnder $8 USD · indicative, not a store price

Know it before you cook it

Source photograph of Chole. Not official I Want Some Food pixel artwork. — Photo: Aleemk72 via Wikimedia Commons. CC BY-SA 4.0. Source

About

Chole is chickpeas simmered with onion-tomato and a warm spice mix that should go dark, not orange-sweet. Amchur or a tea bag in the boil is how some pots get the colour. It is a gravy. If it tastes only of cumin and ketchup, start again.

Ingredients

Servings

Chickpeas, dried, soaked, or 600g cooked300 g
Onion2
Tomato2 medium
Ginger15 ml
Garlic4 clove
Garam masala15 ml
Cumin4.9 ml
Fresh chilli4.9 ml
Ghee30 ml
Salt7.4 ml

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Cook soaked chickpeas until tender (or open a can and rinse). Keep some cooking water.
45 min
Step 2
Fry onion in ghee until deep brown. Add ginger, garlic, tomato and spices. Cook until the fat shines. Add chickpeas and water. Simmer 15 minutes. Mash a few.
25 min

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

Dried chickpeas → Canned
Rinse well. Shorter simmer.

Tips

A tea bag in the chickpea boil is an old colour trick. Fish it out.
Amchur (dried mango) at the end is the sour if you have it; a squeeze of lemon if you do not.

History & culture

Punjab and Delhi streets (chole bhature). Also a home pot with rice.

Chickpeas are old in the subcontinent. The dark Punjabi restaurant chole is a later, beloved style.

Regional variation

Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Aleemk72 via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Bikaner%20chole%20bhature.jpg

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.

How long does Chole take?

9 hr all in — 15 min prep, 45 min cook, 8 hr rest. That is the time on this recipe, not a guess.

How many does it serve?

The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Medium.

How spicy is it?

Medium heat.

What allergens should I watch?

This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Vegetarian, Vegan.

What does it cost to cook?

Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Saucepan.

How much salt do I put in?

The recipe lists Salt at 1½ tsp.

What can I use instead?

Dried chickpeas → Canned. Rinse well. Shorter simmer.

Any tips from this recipe?

A tea bag in the chickpea boil is an old colour trick. Fish it out. Amchur (dried mango) at the end is the sour if you have it; a squeeze of lemon if you do not.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.