Making chole the traditional way is usually a long, drawn out process. Today, I was short on time and had some store bought naans handy and made this easy but yummy chickpea dish!
Chickpeas/Chole (cooked): 2 cups
Salt: To Taste
Chana masala (store bought) : 2 tablespoons
Garam Masala: 1 tablespoon
Coriander Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Paprika/hot chilli powder: 1/2 tsp
Pomegranate seed powder (optional) : 1 tsp
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Ginger, Julienned/cut into thin strips: 1 inch piece
Green Chilli, sliced thin : 1 (optional)
Tomato, chopped: 1 medium
Corriander leaves: to garnish
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Ghee/clarified butter: 4 tablespoons ( I used only about 2, but 4 would be ideal!!)
Ajwain/Carom seeds: 1 tsp (optional)
Chickpeas/Chole (cooked): 2 cups
Salt: To Taste
Chana masala (store bought) : 2 tablespoons
Garam Masala: 1 tablespoon
Coriander Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Paprika/hot chilli powder: 1/2 tsp
Pomegranate seed powder (optional) : 1 tsp
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Ginger, Julienned/cut into thin strips: 1 inch piece
Green Chilli, sliced thin : 1 (optional)
Tomato, chopped: 1 medium
Corriander leaves: to garnish
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Ghee/clarified butter: 4 tablespoons ( I used only about 2, but 4 would be ideal!!)
Ajwain/Carom seeds: 1 tsp (optional)
- If using canned chickpeas, drain and rinse the peas. Remove all excess water and place it in a bowl.
- To this, add all the powders listed in the first part and mix well to combine.
- You will need 2 pans for this. In a larger pan, place the chickpeas and in a smaller one, heat the ghee until it almost smokes.
- While the ghee is heating, add the chilli, tomato, ginger to the chole and mix.
- When the ghee starts smoking, add the ajwain (if using) and pour it immediately to the chole.
- Mix well, and let the chole cook in the ghee and spices for about 4-5 minutes.
- Garnish with corriander leaves when done, and serve it hot with naans/rotis/pita.
