Chole Recipe (Punjabi Chole Masala)
Tarla Dalal
• Updated : Jan 02, 2026
Chole, also known as Punjabi Chole Masala, is one of the most loved North Indian dishes, known for its bold flavors and comforting texture. Prepared using chickpeas simmered in a rich, spicy gravy, this Chole Recipe is a staple in Punjabi households and festive meals. The dish gets its deep color and aroma from a blend of traditional spices, slow cooking, and a well-balanced masala base. Punjabi Chole Masala pairs perfectly with bhature, kulcha, or rice, making it suitable for both everyday meals and special occasions. Its protein-rich nature also makes Chole a filling and satisfying vegetarian option.
Table of Content
chole is a very popular roadside chole chaat which is also called Punjabi chana masala. Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic.
Special aspect of this famous roadside chole is the cooking of the chana with tea, to give a rich flavour and colour to it. chole has too many variations and every Indian household has their own way of preparing it, this recipe is a Punjabi style of preparing the tongue licking chole!!
chole is one of the easiest and tastiest Punjabi sabzi. chole is a versatile dish as it can be had with any Indian bread be it puris, bhatura, roti, Paratha, naans or a kulcha.
Notes on Punjabi chana masala. 1. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. 3. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. 4. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste.
Punjabi chole has gained its popularity in Indian resataurants as well as sold on Indian streets along with bhature! Also, you can have Punjabi chana masala at any given point of the day be it for breakfast, lunch or dinner!
Learn to make chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with detailed step by step recipe photos and video below.
Chole, Punjabi Chole Masala, Chole Recipe recipe - How to make Chole, Punjabi Chole Masala, Chole Recipe
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
For Chole
- 1 cup kabuli chana (white chick peas) , soaked overnight and drained
- 1 tea bags or tsp of tea powder tied in muslin cloth
- 2 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/2 cup finely chopped onion
- 1/2 tsp finely chopped ginger (adrak)
- 2 tsp finely chopped garlic (lehsun)
- 2 tsp chole masala
- 1 tsp chilli powder
- 1 tsp dried mango powder (amchur)
- 1/4 tsp turmeric powder (haldi)
- 2 tsp coriander (dhania) powder
- 1 tsp cumin seeds (jeera) powder
- salt to taste
Method
For chole
- To make chole, combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.
- Heat the oil in a deep pan and add the cumin seeds.
- When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
- Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.
- Serve the chole hot.
Chole, Punjabi Chole Masala, Chole Recipe recipe with step by step photos
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For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the 1 cup kabuli chana (white chick peas) and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours.
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Drain well using a strainer. Keep aside.
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Take a small piece of muslin cloth.
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Put the tea leaves in it.
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And tie it tightly. Keep aside.
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In a pressure cooker, add the kabuli chana (white chick peas).
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Add the salt to taste.
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Add the muslin cloth tied bag.
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Add enough water and mix it well.
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Pressure cook it for 3 whistles.
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Allow the steam to escape before opening the lid. Remove the tea muslin cloth.
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Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage.
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For the Punjabi chole masala gravy, heat the 2 tbsp oil in a deep non-stick pan and add the 1/2 tsp cumin seeds (jeera).
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Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn. Add the 1/2 cup finely chopped onion.
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Add the 1/2 tsp finely chopped ginger (adrak). We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely.
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Add the 2 tsp finely chopped garlic (lehsun). This gives a great taste and a must to use unless you are a jain do not add it.
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Sauté on a medium flame for 1 to 2 minutes.
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Add the 2 tsp chole masala, this can be bought readymade from any grocery store or super market but, if you wish you can also make it at home following this easy recipe for Chole masala powder.
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Add the 1 tsp chilli powder.
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Add the 1 tsp dried mango powder (amchur). You can also use lemon juice or anardana as a substitute.
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Add the 1/4 tsp turmeric powder (haldi).
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Furthermore, add the 2 tsp coriander (dhania) powder.
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Add the 1 tsp cumin seeds (jeera) powder and salt to taste.
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Add 1 cup of water. At this stage, you can also make use of the water in which the kabuli chana was pressure cooked.
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Mix well and cook on a medium flame for 1 to 2 minutes, stir it once in between.
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Add the kabuli chana (white chick peas).
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Mix well and cook on a medium flame for 5 to 7 minutes, stir it in between.
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Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Your Punjabi chole is now ready!
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Also, you can add little coriander to chole if you want.
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Mix well.
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Serve chole | Punjabi chole | roadside chole | Punjabi chana masala | hot garnished with onion rings.
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1. What is Punjabi Chole?
Punjabi Chole is a classic North Indian chickpea curry made with soaked chickpeas cooked in a spicy, flavorful gravy with onions, spices and aromatic masala. It’s hearty, tangy and pairs well with bhature, puri, roti, kulcha or rice.
2. What type of chickpeas should be used?
Use kabuli chana (white chickpeas). These are soaked overnight or for a few hours before pressure cooking to get soft, creamy texture.
3. Why do we soak the chickpeas?
Soaking softens the dried chickpeas, reduces cooking time, and makes them more digestible. Overnight soak is ideal, but you can soak them in hot water for a few hours if short on time.
4. Why is a tea bag added while pressure cooking?
The tea bag gives the cooked chickpeas a rich brown color — typical of Punjabi chole — without affecting taste.
5. Can I skip adding a tea bag?
Yes, you can skip it if you don’t want to use tea; the flavor of chole will still be delicious, though the color might be lighter.
6. What spices are essential for the chole masala?
Key spices include:
• Chole masala powder
• Chili powder
• Turmeric
• Coriander powder
• Cumin (both seeds and powder)
• Dried mango powder (amchur) for tanginess
Other herbs like kasoori methi or fresh cilantro can also be added for more aroma.
7. Can I use canned chickpeas instead of dried?
Yes if you use canned/ready-to-eat chickpeas, skip soaking and pressure cooking. Simply rinse and add them to the gravy, adjusting cook time to heat through.
8. What gives chole its tangy flavor?
Tanginess usually comes from dried mango powder (amchur). Some cooks also add lemon juice or anardana (dried pomegranate seeds) for a sharp tang
9. How do I thicken the gravy?
Lightly mashing some of the cooked chickpeas in the gravy helps naturally thicken the sauce without adding extra ingredients.
10. Is Punjabi chole healthy?
Yes. Chickpeas are high in protein, fiber and nutrients, and when cooked with spices and minimal oil, the dish is nutritious and filling.
11. What can I serve with Punjabi chole?
It pairs well with bhature, puri, roti, paratha, naan or kulcha, and also works in chaat dishes like chole tikki or chole samosa chaat.
Cooking & Preparation Tips
Soak the Chickpeas Properly
Soaking kabuli chana (white chickpeas) overnight makes them soft and reduces cooking time. If short on time, soak in hot water for 4 hours it still helps soften them.
Use Tea for Color
Adding a tea bag while pressure-cooking gives the chickpeas a deeper, richer brown color and a hint of that classic dhaba-style look.
Reserve Cooking Water
Save the water you drain after cooking the chickpeas — you can use this starchy water to adjust the gravy’s consistency and enhance flavor.
Chop Fresh Ingredients Finely
Using finely chopped fresh ginger and garlic gives better aroma and flavor to the gravy than coarse pieces.
Lightly Mash Some Chickpeas
After adding chickpeas to the gravy, lightly mash a few with a masher — this naturally thickens the sauce without extra ingredients.
Cook on Medium Heat
Sauté the spices and onions on medium flame — this helps bloom the spices and prevents burning, giving richer taste.
Add Tangy Elements
Use dried mango powder (amchur) for tanginess, or substitute with lemon juice or anardana for slight sour notes — this balances the spice and adds brightness.
Flavor & Spice Tips
Customize Your Spice Level
Adjust the amount of chili powder and chole masala to suit your preference more chili for heat, more chole masala for deeper savory flavor.
Try Kasuri Methi
Adding a small pinch of dried fenugreek leaves (kasuri methi) towards the end enhances aroma and gives a traditional North Indian flair.
Homemade Masala
If possible, prepare homemade chole masala powder dry roasting whole spices before grinding brings out a fresher, more vibrant flavor than store-bought.
Garnish for Freshness
Top your finished chole with fresh coriander leaves and a squeeze of lemon just before serving for added freshness.
Nutrient values (Abbrv)per plate
| Energy | 223 Calories |
| Protein | 7.2 g |
| Carbohydrates | 26.8 g |
| Fiber | 11.7 g |
| Fat | 9.7 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
Click here to view Calories for Chole, Punjabi Chole Masala, Chole Recipe
The Nutrient info is complete
Foodie#426557
Jan. 26, 2022, 10:49 p.m.
My whole family loved it. Thanks to you. Zainab.
Foodie #635036
Aug. 30, 2021, 2:48 p.m.
Great tasting and easy to make, I used a tin of chickpeas and made it in next to no time
Foodie #635036
Aug. 24, 2021, 9:37 a.m.
Love this recipe.
Manish
Oct. 5, 2020, 6:01 p.m.
Dear Mam, Can you show the serving size as the most common bowl particularly for the home cook food? For packaged food they would have mentioned it either as grams or pieces etc. So there it is not much problem.
Tarla Dalal
Oct. 5, 2020, 6:01 p.m.
We don?t weigh the food we cook. We estimate the amount a serving size is. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe. But we will try and work towards it soon.
Nai Pal Singh
May 11, 2020, 9:17 a.m.
Yes, I did follow the instructions and turned out to be a yummy treat. The unique omission was tomato and it turned out to be delicious. I''m a part time cook at home in the Times of COVID-19 and I am enjoying my retirement with cooking therapy.
Tarla Dalal
May 11, 2020, 9:17 a.m.
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Zaidi
March 17, 2020, 2:55 a.m.
Nice
Tarla Dalal
March 17, 2020, 2:55 a.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
neeraj
Sept. 28, 2019, 1:48 p.m.
very nice recipe
Tarla Dalal
Sept. 28, 2019, 1:48 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
I would like to know the recipe for chole masala
Aug. 2, 2018, 4:47 p.m.
Soofia
Nov. 10, 2016, 6:35 p.m.
I''ll try this recipe but what''s the method to make chole masala? The recipe for it should be mentioned too
Satish Maheshwari
Oct. 15, 2016, 8:40 a.m.
neeraj
May 24, 2016, 10:17 a.m.
nice recipe ,and thanks giving me knowledge
Tarla Dalal
May 24, 2016, 10:17 a.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Charli
March 10, 2016, 6:23 a.m.
Foodie #673650
Feb. 10, 2016, 10:15 a.m.
Follow the recipe is the trick. I somehow don''t like the tea bags to be added and have always avoided it. Tastes awesome without it too. The only change I do is to pressure cook the chana for 5-6 whistles to get them soft and completely cook. Tastes superb and this is an all time hit in my family. Thank you for being the secret recipe to all my dishes ??
S C Dugar
Sept. 8, 2014, 4:39 p.m.
I appreciate your recipe which gave good tastes. I tried with home made chola Masala powder and with ready made Masala powder, but I never get aroma of hotel made choole. What makes difference ?
Tarla Dalal
Sept. 8, 2014, 4:39 p.m.
You can try this chole recipe using our chole masala powder. Here is the recipe. https://www.tarladalal.com/chole-masala-powder--how-to-make-chole-masala-powder-42667r
Smita Kandoi
Dec. 7, 2013, 2:08 p.m.
Tried this recipe....it was super delicious.....very fast , easy n tasty recipe
Rumia
June 11, 2013, 1:03 p.m.
Why the tea bag is required to boil with chole?
Tarla Dalal
June 11, 2013, 1:03 p.m.
Hi Rumia, that?s because the tea bags help in giving chole a dark brown/black color,but for a deeper darker brown color, you can add more tea bags. And before you start wondering, let me assure you that the tea bags do not hamper the taste of chickpeas in any way. Happy Cooking!!!
Angel
Sept. 8, 2010, 10:40 a.m.
