Zesty, aromatic, and utterly satisfying—chhole is the ultimate comfort food that transforms humble ingredients into a feast for the senses. Whether you crave quick weeknight dinners or celebratory spreads, these 32 recipes promise to delight your taste buds and inspire your kitchen adventures. Dive in and discover your new favorite way to enjoy this beloved dish!
Classic Indian Chhole Masala
Craving something that’ll make your taste buds do a happy dance? This Classic Indian Chhole Masala is here to spice up your life—literally! It’s the ultimate comfort food that’s as fun to make as it is to devour.
Ingredients
– Chickpeas – 2 cups
– Onion – 1, diced
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, grated
– Tomato – 1, chopped
– Chhole masala spice blend – 2 tbsp
– Turmeric – 1 tsp
– Cumin seeds – 1 tsp
– Oil – 2 tbsp
– Salt – 1 tsp
– Water – 4 cups
– Cilantro – ¼ cup, chopped
Instructions
1. Heat oil in a large pot over medium heat (350°F) for 2 minutes until shimmering.
2. Add cumin seeds and toast for 30 seconds until fragrant—this unlocks their nutty flavor.
3. Stir in diced onion and sauté for 5 minutes until translucent.
4. Add minced garlic and grated ginger, cooking for 2 more minutes to avoid bitterness.
5. Mix in chopped tomato and cook for 4 minutes until softened.
6. Sprinkle in chhole masala spice blend, turmeric, and salt, stirring for 1 minute to toast the spices.
7. Pour in chickpeas and water, bringing to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes to let flavors meld—tip: don’t peek to keep the steam in!
9. Uncover and simmer for another 10 minutes until the gravy thickens slightly.
10. Stir in chopped cilantro and remove from heat.
Serve this hearty dish with fluffy naan or over rice for a meal that’s bursting with earthy, aromatic goodness. The chickpeas are tender yet firm, soaking up all that spicy, tangy sauce—perfect for dunking or scooping up every last bit!
Spicy Punjabi Chana Chhole
Tired of bland beans? This Spicy Punjabi Chana Chhole will jolt your taste buds awake with a fiesta of flavors that’s anything but boring! Get ready to transform humble chickpeas into a dish that packs serious personality and heat.
Ingredients
– Chickpeas – 2 cups
– Water – 4 cups
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Tomato – 1, diced
– Vegetable oil – 2 tbsp
– Cumin seeds – 1 tsp
– Turmeric powder – ½ tsp
– Coriander powder – 1 tsp
– Red chili powder – 1 tsp
– Garam masala – 1 tsp
– Salt – 1 tsp
– Lemon juice – 1 tbsp
– Fresh cilantro – 2 tbsp, chopped
Instructions
1. Rinse 2 cups of chickpeas under cold water and drain them thoroughly.
2. Combine the chickpeas with 4 cups of water in a large pot and bring to a boil over high heat.
3. Reduce heat to medium-low, cover, and simmer for 45 minutes until chickpeas are tender but not mushy.
4. Heat 2 tbsp of vegetable oil in a skillet over medium heat until shimmering.
5. Add 1 tsp of cumin seeds and sauté for 30 seconds until they splutter and become fragrant.
6. Stir in 1 chopped onion and cook for 5 minutes until translucent and lightly browned.
7. Mix in 3 minced garlic cloves and 1 tbsp of grated ginger, cooking for 1 minute until aromatic.
8. Add 1 diced tomato and cook for 3 minutes until it softens and releases juices.
9. Sprinkle in ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chili powder, and 1 tsp salt, stirring for 1 minute to toast the spices.
10. Pour the cooked chickpeas along with their liquid into the skillet, bringing to a simmer.
11. Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
12. Stir in 1 tsp garam masala and 1 tbsp lemon juice, then remove from heat.
13. Garnish with 2 tbsp of chopped fresh cilantro before serving.
Savor the tender chickpeas swimming in a robust, spicy gravy that’s bursting with warmth from the toasted spices. The texture is wonderfully creamy yet holds its shape, perfect for scooping up with fluffy naan or over a bed of basmati rice. For a fun twist, stuff it into tacos with a dollop of yogurt to balance the heat!
Tangy Pindi Chhole
Darlings, get ready to meet your new favorite chickpea obsession—this isn’t your average bland legume situation! Tangy Pindi Chhole brings the party with a zesty kick that’ll make your taste buds do a happy dance, no passport required.
Ingredients
– Chickpeas – 2 cups
– Baking soda – ½ tsp
– Tea bag – 1
– Oil – 2 tbsp
– Cumin seeds – 1 tsp
– Ginger-garlic paste – 1 tbsp
– Tomato puree – 1 cup
– Pomegranate powder – 1 tsp
– Garam masala – 1 tsp
– Salt – 1 tsp
– Lemon juice – 2 tbsp
– Cilantro – 2 tbsp
Instructions
1. Soak 2 cups of chickpeas in water with ½ tsp baking soda overnight or for 8 hours—this softens them perfectly for creamy texture.
2. Drain the chickpeas and place them in a pressure cooker with 4 cups of water and 1 tea bag (for rich color), then pressure cook on high heat for 3 whistles, about 15 minutes.
3. Release pressure naturally, remove the tea bag, and set the chickpeas aside—don’t discard the cooking water; it’s flavor gold!
4. Heat 2 tbsp oil in a pan over medium heat until shimmering, about 30 seconds, then add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant.
5. Add 1 tbsp ginger-garlic paste and sauté for 1 minute until raw smell disappears, stirring constantly to avoid burning.
6. Pour in 1 cup tomato puree and cook for 5 minutes over medium heat until oil separates from the edges—this deepens the flavor base.
7. Stir in 1 tsp pomegranate powder, 1 tsp garam masala, and 1 tsp salt, mixing well for 30 seconds to bloom the spices.
8. Add the cooked chickpeas along with 1 cup of the reserved cooking water, bring to a boil, then simmer uncovered for 10 minutes over low heat.
9. Mix in 2 tbsp lemon juice and 2 tbsp chopped cilantro, simmer for another 2 minutes to meld the tangy flavors.
Just imagine: each chickpea is tender yet firm, bathed in a tangy, spiced gravy that’s bold without overwhelming. Serve it over steamed rice or with fluffy naan for a meal that’s downright addictive—leftovers? Ha, as if!
Coconut Chhole Curry
Mmm, get ready to ditch the takeout menu because this coconut chhole curry is about to become your new weeknight hero—creamy, dreamy, and packed with flavor that’ll make your taste buds do a happy dance!
Ingredients
Chickpeas – 2 cups
Onion – 1, chopped
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Coconut milk – 1 cup
Tomato – 1, diced
Turmeric – 1 tsp
Cumin – 1 tsp
Coriander – 1 tsp
Red chili powder – ½ tsp
Oil – 2 tbsp
Salt – 1 tsp
Water – 1 cup
Cilantro – 2 tbsp, chopped
Instructions
1. Heat oil in a large pot over medium heat (350°F).
2. Add chopped onion and sauté for 5 minutes until translucent.
3. Stir in minced garlic and grated ginger, cooking for 2 minutes until fragrant. (Tip: Fresh ginger adds a zesty kick—don’t skip it!)
4. Add diced tomato and cook for 4 minutes until softened.
5. Mix in turmeric, cumin, coriander, and red chili powder, toasting for 1 minute to bloom the spices.
6. Pour in chickpeas and water, bringing to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes. (Tip: Simmering low and slow lets the flavors meld beautifully.)
8. Stir in coconut milk and salt, cooking for another 5 minutes without boiling.
9. Remove from heat and garnish with chopped cilantro. (Tip: A squeeze of lime at the end brightens everything up!)
Whoa, this curry is luxuriously creamy with a subtle sweetness from the coconut milk, balanced by earthy spices—serve it over fluffy rice or with warm naan for a meal that’s downright addictive.
Chhole with Spinach and Paneer
Brace yourselves, flavor adventurers—this isn’t your average chickpea situation! We’re taking humble chhole on a wild ride with spinach and paneer, because why should your taste buds ever be bored? Get ready to fall in love with a dish that’s as vibrant as your personality (and probably way more organized).
Ingredients
– Chickpeas – 2 cups
– Paneer – 8 oz
– Spinach – 4 cups
– Onion – 1
– Garlic – 3 cloves
– Ginger – 1 inch
– Tomato – 1
– Cumin seeds – 1 tsp
– Turmeric powder – ½ tsp
– Garam masala – 1 tsp
– Red chili powder – ½ tsp
– Salt – 1 tsp
– Oil – 2 tbsp
– Water – 1 cup
Instructions
1. Rinse 2 cups chickpeas under cold water and drain thoroughly.
2. Dice 1 onion, mince 3 garlic cloves, and grate 1 inch ginger.
3. Heat 2 tbsp oil in a large pot over medium heat for 2 minutes.
4. Add 1 tsp cumin seeds and sauté until they splutter, about 30 seconds.
5. Add diced onion and cook until translucent, approximately 5 minutes.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Chop 1 tomato and add to the pot, cooking until soft, about 4 minutes.
8. Add ½ tsp turmeric powder, ½ tsp red chili powder, and 1 tsp salt, stirring for 30 seconds.
9. Pour in 1 cup water and bring the mixture to a boil.
10. Add rinsed chickpeas, reduce heat to low, cover, and simmer for 15 minutes.
11. While simmering, cube 8 oz paneer into ½-inch pieces.
12. Wash 4 cups spinach and roughly chop it.
13. Uncover the pot and stir in chopped spinach, cooking until wilted, about 3 minutes.
14. Add cubed paneer and 1 tsp garam masala, gently stirring to combine.
15. Cook uncovered for 5 more minutes until paneer is heated through.
16. Remove from heat and let rest for 2 minutes before serving.
Tip: Toasting the cumin seeds releases their earthy aroma—don’t skip this flavor-building step! For extra creamy chickpeas, mash a few against the pot side during simmering. Always add paneer last to keep it firm and prevent crumbling.
This dish delivers a glorious texture contrast between tender chickpeas, silky spinach, and firm paneer cubes. The flavors meld into a spicy, aromatic harmony that’s downright addictive. Try serving it over quinoa for a protein-packed twist, or stuff it into warm tortillas for fusion-style wraps that’ll make your weeknight dinners suddenly exciting.
Tomato-based Chhole with Fresh Coriander
Y’all ready for a flavor fiesta that’ll make your taste buds do the cha-cha? This tomato-based chhole is the cozy hug your stomach has been craving, with fresh coriander bringing that ‘wow’ factor to the party.
Ingredients
– Chickpeas – 2 cups
– Diced tomatoes – 1 cup
– Vegetable oil – 2 tbsp
– Ground cumin – 1 tsp
– Ground coriander – 1 tsp
– Salt – 1 tsp
– Fresh coriander – ¼ cup
Instructions
1. Rinse 2 cups of chickpeas under cold water until the water runs clear.
2. Soak the chickpeas in 4 cups of water for 8 hours or overnight—this reduces cooking time and improves texture.
3. Drain the soaked chickpeas and transfer them to a large pot.
4. Add 6 cups of fresh water to the pot with the chickpeas.
5. Bring the water to a boil over high heat, then reduce to a simmer.
6. Cook the chickpeas for 60 minutes or until tender when pierced with a fork.
7. Heat 2 tbsp of vegetable oil in a separate skillet over medium heat.
8. Add 1 tsp of ground cumin and 1 tsp of ground coriander to the hot oil.
9. Toast the spices for 30 seconds until fragrant, stirring constantly to prevent burning.
10. Add 1 cup of diced tomatoes to the skillet and cook for 5 minutes, until they break down and form a thick sauce.
11. Tip: Use a wooden spoon to mash the tomatoes slightly for a smoother consistency.
12. Drain the cooked chickpeas, reserving ½ cup of the cooking liquid.
13. Add the chickpeas and reserved liquid to the tomato sauce in the skillet.
14. Stir in 1 tsp of salt and simmer the mixture for 10 minutes over low heat.
15. Chop ¼ cup of fresh coriander leaves finely.
16. Tip: Reserve a few whole leaves for garnish to add visual appeal.
17. Stir most of the chopped coriander into the chhole, reserving some for topping.
18. Tip: Let the chhole rest for 5 minutes off the heat before serving to allow flavors to meld.
19. Serve the chhole hot, garnished with the remaining fresh coriander.
A creamy, tangy delight with a subtle spice kick, this chhole pairs perfectly with fluffy naan or over steamed rice for a hearty meal that’s both comforting and vibrant.
Chhole and Potato Tangy Curry
Golly, who knew chickpeas and potatoes could throw such a flavor party? This tangy curry is the ultimate weeknight hero that’ll make your taste buds do a happy dance—no fancy skills required, just a pot and some sass!
Ingredients
– Chickpeas – 2 cups, cooked
– Potatoes – 2 medium, diced
– Onion – 1 large, chopped
– Tomato – 1 cup, pureed
– Ginger-garlic paste – 1 tbsp
– Turmeric powder – ½ tsp
– Red chili powder – 1 tsp
– Coriander powder – 1 tbsp
– Garam masala – 1 tsp
– Oil – 2 tbsp
– Salt – 1 tsp
– Water – 2 cups
– Fresh cilantro – 2 tbsp, chopped
Instructions
1. Heat 2 tbsp of oil in a large pot over medium heat (350°F) for 2 minutes until shimmering.
2. Add 1 large chopped onion and sauté for 5 minutes until golden brown, stirring occasionally to prevent burning.
3. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant—this base builds deep flavor, so don’t rush it!
4. Pour in 1 cup tomato puree and cook for 4 minutes until the oil separates from the mixture.
5. Add ½ tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp salt; mix well and cook for 2 minutes to toast the spices.
6. Tip: Toasting spices unlocks their aroma, so keep the heat medium to avoid bitterness.
7. Add 2 medium diced potatoes and 2 cups cooked chickpeas; stir to coat evenly with the spice mix.
8. Pour in 2 cups water, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes until potatoes are tender when pierced with a fork.
9. Tip: Simmering with the lid on traps steam, helping the potatoes cook through without drying out.
10. Uncover, stir in 1 tsp garam masala, and simmer uncovered for 5 minutes to thicken the curry to a saucy consistency.
11. Tip: For extra tanginess, a squeeze of lemon at the end brightens everything up—try it if you’re feeling zesty!
12. Remove from heat and garnish with 2 tbsp chopped fresh cilantro.
Unbelievably, this curry boasts a velvety texture with soft potatoes and chickpeas swimming in a bold, tangy gravy that’s just spicy enough to wake up your palate. Serve it over fluffy rice or with warm naan for a cozy meal that’s basically a hug in a bowl—leftovers taste even better the next day, if you can resist eating it all at once!
Smoky Dhaba-style Chhole
Zesty and utterly irresistible, this smoky Dhaba-style chhole will transport your taste buds straight to the bustling streets of India—no passport required! Get ready to fall in love with chickpeas all over again, one spicy, aromatic bite at a time.
Ingredients
Chickpeas – 2 cups
Water – 6 cups
Tea bag – 1
Oil – 2 tbsp
Cumin seeds – 1 tsp
Onion – 1, finely chopped
Ginger-garlic paste – 1 tbsp
Tomato – 1, pureed
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Salt – 1 tsp
Fresh cilantro – 2 tbsp, chopped
Lemon juice – 1 tbsp
Instructions
1. Soak chickpeas in 6 cups of water overnight or for at least 8 hours.
2. Drain the soaked chickpeas and transfer them to a pressure cooker.
3. Add 4 cups of fresh water and the tea bag to the pressure cooker. (Tip: The tea bag deepens the color of the chickpeas, giving them that authentic Dhaba look.)
4. Pressure cook on high heat for 3 whistles, then reduce heat to low and cook for 20 minutes.
5. Allow the pressure to release naturally, then open the cooker and discard the tea bag.
6. Heat oil in a large pan over medium heat until it shimmers.
7. Add cumin seeds and sauté for 30 seconds or until they crackle.
8. Add chopped onion and sauté for 5 minutes or until golden brown.
9. Stir in ginger-garlic paste and cook for 2 minutes until fragrant.
10. Add tomato puree and cook for 5 minutes, stirring occasionally, until the oil separates. (Tip: Cooking until oil separates ensures the masala is perfectly fried and rich.)
11. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes.
12. Add the cooked chickpeas along with their water to the pan.
13. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
14. Stir in garam masala and cook for another 2 minutes. (Tip: Adding garam masala at the end preserves its aromatic flavor.)
15. Turn off the heat and mix in fresh cilantro and lemon juice.
Generously ladle this smoky delight over fluffy basmati rice or stuff it into warm puris for a street-food experience at home. The chickpeas are tender yet hold their shape, swimming in a robust, spiced gravy that’s bold, smoky, and utterly addictive—perfect for dunking, scooping, or devouring straight from the pan!
Chhole with Mixed Vegetables
Just when you thought chickpeas couldn’t get any more exciting—boom! We’re tossing in a rainbow of veggies and turning humble chhole into a weeknight superhero. Get ready to make your taste buds do a happy dance!
Ingredients
– Chickpeas – 2 cans (15 oz each)
– Mixed vegetables (carrots, peas, corn) – 2 cups
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Tomato – 1 large, chopped
– Cumin seeds – 1 tsp
– Turmeric powder – ½ tsp
– Coriander powder – 1 tsp
– Garam masala – 1 tsp
– Oil – 2 tbsp
– Salt – 1 tsp
– Water – ½ cup
– Cilantro – 2 tbsp, chopped
Instructions
1. Heat 2 tbsp oil in a large pot over medium heat (350°F).
2. Add 1 tsp cumin seeds and sauté for 30 seconds until they splutter.
3. Tip: Toasting the cumin seeds releases their earthy aroma—don’t skip this flavor booster!
4. Add 1 diced onion and cook for 5 minutes until translucent.
5. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute.
6. Add 1 chopped tomato and cook for 3 minutes until soft.
7. Mix in ½ tsp turmeric powder, 1 tsp coriander powder, and 1 tsp salt; cook for 1 minute.
8. Tip: Cooking spices briefly eliminates raw taste and deepens the flavor profile.
9. Drain and rinse 2 cans of chickpeas, then add to the pot with ½ cup water.
10. Stir in 2 cups mixed vegetables and bring to a simmer.
11. Cover and cook for 15 minutes, stirring occasionally.
12. Uncover and cook for 5 more minutes to thicken the sauce.
13. Sprinkle 1 tsp garam masala and 2 tbsp chopped cilantro; stir to combine.
14. Tip: Adding garam masala at the end preserves its delicate, aromatic notes.
15. Remove from heat and let stand for 2 minutes.
A symphony of textures awaits—creamy chickpeas, crisp-tender veggies, and a warmly spiced gravy that hugs every bite. Serve it over fluffy rice, with naan for dipping, or even as a hearty filling for wraps!
Authentic Chhole with Ginger and Garlic
Aromatic and utterly irresistible, this chhole will have your taste buds doing a happy dance—because who needs takeout when you can whip up this flavor bomb in your own kitchen? Get ready to impress yourself (and maybe your neighbors too) with minimal effort and maximum deliciousness.
Ingredients
Chickpeas – 2 cups
Water – 6 cups
Ginger – 1 tbsp, minced
Garlic – 1 tbsp, minced
Oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Rinse 2 cups of chickpeas under cold running water until the water runs clear.
2. Soak the chickpeas in 6 cups of water for 8 hours or overnight to soften them—this reduces cooking time and improves texture.
3. Drain the soaked chickpeas and transfer them to a large pot.
4. Add 6 cups of fresh water to the pot with the chickpeas.
5. Bring the mixture to a boil over high heat, then reduce to a simmer.
6. Cook for 60 minutes or until the chickpeas are tender when pierced with a fork.
7. Heat 2 tbsp of oil in a separate pan over medium heat (350°F).
8. Add 1 tbsp of minced ginger and 1 tbsp of minced garlic to the hot oil.
9. Sauté for 2-3 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
10. Pour the ginger-garlic mixture into the pot with the cooked chickpeas.
11. Stir in 1 tsp of salt until well combined.
12. Simmer for an additional 10 minutes to allow the flavors to meld together.
13. Remove from heat and let it sit for 5 minutes before serving to thicken slightly.
Hearty and satisfying, this chhole boasts a creamy texture with a punchy ginger-garlic kick that’s downright addictive. Serve it over fluffy rice, stuffed in a warm tortilla for a fun fusion twist, or simply dive in with a spoon—no judgment here!
Rich Tomato and Fenugreek Chhole
Kick your taste buds into high gear with this flavor-packed Indian classic that’s about to become your new weeknight hero! Rich Tomato and Fenugreek Chhole is the cozy, aromatic hug your soul (and stomach) has been craving—trust me, your spice rack is ready for its moment of glory.
Ingredients
– Chickpeas – 2 cups
– Tomatoes – 4 medium
– Fenugreek leaves – ¼ cup
– Onion – 1 large
– Garlic – 4 cloves
– Ginger – 1 inch piece
– Vegetable oil – 2 tbsp
– Cumin seeds – 1 tsp
– Turmeric powder – ½ tsp
– Red chili powder – 1 tsp
– Garam masala – 1 tsp
– Salt – 1 tsp
– Water – 4 cups
Instructions
1. Rinse 2 cups of chickpeas under cold water and soak them in 4 cups of water overnight for optimal tenderness (tip: a long soak means creamier chickpeas!).
2. Drain the soaked chickpeas and transfer them to a pressure cooker with 4 cups of fresh water; cook on high heat for 3 whistles, then reduce heat and simmer for 20 minutes until soft.
3. While chickpeas cook, finely chop 1 large onion, mince 4 cloves of garlic, grate 1 inch of ginger, and dice 4 medium tomatoes.
4. Heat 2 tbsp of vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
5. Add 1 tsp of cumin seeds and sauté for 30 seconds until they splutter and become fragrant.
6. Stir in the chopped onion and cook for 5 minutes, stirring occasionally, until golden brown.
7. Add the minced garlic and grated ginger, cooking for another 2 minutes until raw smell disappears.
8. Mix in the diced tomatoes and cook for 8 minutes, mashing them slightly with a spoon until they form a thick paste.
9. Sprinkle in ½ tsp of turmeric powder, 1 tsp of red chili powder, and 1 tsp of salt, stirring for 1 minute to toast the spices.
10. Add the cooked chickpeas along with their liquid to the pan, bringing to a boil over high heat.
11. Reduce heat to low, stir in ¼ cup of fenugreek leaves and 1 tsp of garam masala, and simmer uncovered for 15 minutes until the gravy thickens (tip: fenugreek adds a bittersweet kick—don’t skip it!).
12. Check for seasoning and adjust salt if needed, then remove from heat after 2 final minutes of simmering.
13. How this dish transforms humble ingredients into a symphony of textures: tender chickpeas swimming in a velvety, tomato-rich gravy with fenugreek’s earthy notes shining through. Serve it over steamed rice or with fluffy naan for a meal that’s both comforting and boldly spiced—leftovers? They’re even better the next day!
Cumin-spiced Chhole with Yogurt
Never underestimate the power of chickpeas to save your dinner from blandness—this cumin-spiced chhole brings the party to your palate with a yogurt cool-down that’s basically a flavor hug. It’s the kind of dish that makes you wonder why you ever settled for boring beans.
Ingredients
– Chickpeas – 2 cups
– Cumin seeds – 1 tbsp
– Yogurt – ½ cup
– Oil – 2 tbsp
– Salt – 1 tsp
Instructions
1. Rinse 2 cups of chickpeas under cold water until the water runs clear.
2. Soak the chickpeas in 4 cups of water for 8 hours or overnight to soften them.
3. Drain the soaked chickpeas and transfer them to a large pot.
4. Add 4 cups of fresh water to the pot with the chickpeas.
5. Bring the water to a boil over high heat, then reduce to a simmer for 60 minutes until the chickpeas are tender.
6. Heat 2 tbsp of oil in a skillet over medium heat for 2 minutes.
7. Add 1 tbsp of cumin seeds to the hot oil and toast for 30 seconds until fragrant.
8. Tip: Toasting cumin seeds enhances their earthy flavor—don’t skip this step!
9. Add the cooked chickpeas to the skillet with the cumin seeds.
10. Stir in 1 tsp of salt and cook for 5 minutes, mixing well to coat the chickpeas.
11. Remove the skillet from the heat and let it cool for 5 minutes.
12. Tip: Letting the dish cool slightly prevents the yogurt from curdling when added.
13. Gently fold in ½ cup of yogurt until fully incorporated.
14. Tip: Use full-fat yogurt for a creamier texture that holds up better in the dish.
15. Serve immediately while warm.
Gloriously creamy with a nutty crunch from the cumin, this chhole boasts a velvety texture that pairs perfectly with fluffy rice or as a hearty dip for naan. For a fun twist, top it with fresh cilantro or a squeeze of lemon to brighten up the earthy spices.
Green Chili Chhole with Lemon Zest
Y’all ready to spice up your life? This Green Chili Chhole with Lemon Zest is the zesty, soul-warming dish your taste buds have been dreaming of—perfect for when you want to impress without the stress!
Ingredients
– Chickpeas – 2 cups
– Green chilies – 3
– Lemon – 1
– Olive oil – 2 tbsp
– Cumin seeds – 1 tsp
– Salt – 1 tsp
Instructions
1. Rinse 2 cups of chickpeas under cold water and drain them completely.
2. Finely chop 3 green chilies, removing seeds for less heat if preferred (tip: wear gloves to avoid chili burn!).
3. Zest the entire lemon using a fine grater, avoiding the bitter white pith.
4. Heat 2 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
5. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
6. Stir in the chopped green chilies and sauté for 2 minutes until softened.
7. Add the drained chickpeas and 1 tsp salt, tossing to coat evenly.
8. Cook for 10 minutes, stirring occasionally, until chickpeas are heated through and slightly golden (tip: don’t overcrowd the pan for even browning!).
9. Remove from heat and fold in the lemon zest, mixing gently to distribute.
10. Let sit for 2 minutes to allow flavors to meld (tip: resting time enhances the zest’s brightness!).
Bright, bold, and bursting with flavor, this chhole boasts a tender-yet-firm texture from the chickpeas, with a kick of heat mellowed by citrusy zest. Serve it over rice for a simple feast or stuff it into warm tortillas with a dollop of yogurt for a fun fusion twist!
Conclusion
A wealth of chhole recipes awaits to spice up your meals! We hope this collection inspires your next flavorful feast. Try these dishes, share your favorites in the comments below, and pin this article on Pinterest to spread the joy of cooking. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
