Chhole Masala is a very popular Punjabi dish typically served with Bhatura, Kulcha, Puri, Bread , Chapati or Paratha. This is a very simple recipe with simple and common ingredients and no need to add chhole masala in it.



Preparation And Cooking Time

30 Min.



Cooking Method :   

1/2 Cup Chickpea (White Chhole) Soaked overnight

  1 Bay leaf, 7-8 Dry Indian Goose berry wedges, 1+1/2 Tsp Salt

  For Masala (Gravy) -

  1 Cup finely chopped onion               

  1/2 Cup Finely chopped tomato         

  1 Tbsp finely chopped Green chilly    

  1 Tbsp Grated Ginger                           

  1 Tsp Red Chilli Powder                        

  1/2 Tsp Salt                                        

  1 Tbsp oil                                              

  1/2 Cup Curd                                         

  1 Tbsp Kasuri methi

 For Chhole Masala -

1 Tsp Cumin powder

1/2 Tsp Black Pepper

1Tbsp Whole Coriander

1 Black big cardamom

2 Whole Red Chiili

1Tbsp Dry Pomegranate

2 Bay leaf, 4-5 Cloves

Add soaked chickpea, salt, bay leaf, dry gooseberry and take 7-8 whistle on medium flame.

For chhole masala dry roast cumin seeds, coriander, black pepper, bay leaf, red chili, cardamom, cloves pomegranate seeds.

Allow to cool and make a fine powder in mixture.

Meanwhile heat oil and crackle cumin seeds. Add onion, green chili and ginger and cook for 5-6 minutes.

Onion should be brownish in color.

Add 2 Tbsp prepared chhole masala, red chili powder and salt. Cook for 2 minutes.

Add tomato, mix well, add little water, cover it and cook it for 7-8 minutes on low flame.

Mix and add beaten curd. Mix.

Open the lid and the chhole should be boiled like shown in the video. Remove gooseberry wedges.

The yummy chhole gravy is ready.

Add boiled chickpeas along with the water. Cook for 10 minutes on low flame.

Crush kasuri methi and add in chhole.

Spicy and tangy Punjabi Chhole are ready...!!!


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