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Chhole is a very popular Indian dish; it is served with Indian breads: poori, naans or bhaturas.



1 kg Chana (chick pea/garbanzo beans)

5 medium red onions, sliced

1 inch ginger, scraped

1 stick cinnamon stick

2 black cardamoms

4 cloves

2 bay leaves

1 cup oil

4 tbsp coriander powder

3 tbsp roasted cumin powder

1 tsp red chilli powder (optional)

2 tbsp garam masala

2 tbsp salt (adjust according to taste)

4 tbsp dried mango powder (amchur)

3 tbsp chopped green coriander/cilantro for garnishing

4 slitted green chillies for decoration

1 small onion cut into rings

1 small tomato cut into a rosette.


Soak chickpeas overnight. Mix with sliced onions, ginger, whole spices, and salt. Pressure cook for 25 minutes.

Heat oil in a pan. Add the dry spices, and cooked chickpeas.

Cover and cook on a low flame for another 15 minutes.

Garnish with coriander, chillies, onion rings and tomato rosette. Serve hot with bhaturas, pooris or naans.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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  1. Pingback: Day6/365 « Project 365 with my Candid Lens

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