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Prep Time: 10 min Cooking Time: 30 min Serves: 4 Ingredients: 2 x 400 grams Chickpeas Tin (Readymade)

2 Medium Potatoes

2 Medium Onions Finely Chopped

½ cup Fresh Tomato Puree

¼ cup Fresh Ambli Puree (Tamarind Puree)

2 tbsp Ginger Paste

1 tsp Turmeric Powder

1½ tsp Chilli Powder

2½ tsp Chana Masala Powder

1 tbsp Jaggery (Gōr)

1½ tbsp Oil

2 tbsp Butter

Salt to taste Method:

  1. Peel and wash the potatoes, cut them into small cubes about 1cm, steam or microwave them, drain and rinse the chickpeas under cold water, and keep them aside.

  2. Heat the oil in a pan; once hot, add the chopped onions, butter and ¼ tsp salt, cook the onions until golden brown.

  3. Add the ginger paste and 1 tsp chana masala powder, sauté for a minute, then add the tomato puree, turmeric powder, chilli powder, rest of the chana masala powder, jaggery and salt, sauté for a 2-3 minutes.

  4. Now add the potatoes, chickpeas, ambil puree and ⅓ cup water, mix well and bring to a boil; cover and simmer on low heat for 7-10 minutes.

  5. The gravy must be thick at this stage, which means the chole’s ready.

  • Enjoy hot with hot bhatura and red onions!

Chole | The Rasoi Recipes


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