How To Make Chole | Homemade Chole Masale Recipe | Divine Taste With Anushruti

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier due to its monounsaturated fats.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a good substitute for fresh herbs.

Soak 250 grams of chickpeas in plenty of water overnight for about 24 hours.

Cook the soaked chickpeas in a pressure cooker with 4 cups of water until the first whistle, then reduce the flame and cook for an additional 10-15 minutes.

In a blender, combine half a teaspoon of black peppercorns, an inch piece of Dal chili, 4-5 cloves, the seeds of 2 green cardamom pods, the seeds of 1 black cardamom pod, and 1 torn Indian bay leaf.

Add 4 teaspoons of coriander seed powder, 2 teaspoons of cumin seed powder, 1 teaspoon of red chili powder, and half a teaspoon of turmeric powder to the blender and grind into a coarse powder.

To the ground spice powder, add 2 teaspoons of freshly grated ginger, 2 green chilies, 2 tablespoons of fresh coriander leaves, and 4 chopped tomatoes without adding water.

Heat 4 tablespoons of oil in a pot, then add 3/4 teaspoon of Shahi jeera and 1 teaspoon of yellow asafoetida powder.

Add the spice paste to the oil and cook until the raw smell disappears and the oil separates from the masala.

Add 1 teaspoon of tamarind water (made from soaking 1 teaspoon of tamarind in 1 cup of water) to the masala and cook for 3-4 minutes.

Add the cooked chickpeas along with the cooking water to the masala and mix well.

Allow the chickpeas to simmer until the gravy thickens, then add 2 teaspoons of salt and 2 teaspoons of Chaat Masala powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens