15 Delicious Chole Vegetarian Indian Chickpeas Recipes
Are you ready to spice up your vegetarian meal plan with some irresistible Indian flavors? Our roundup of 15 Delicious Chole Vegetarian Indian Chickpeas Recipes is here to transform your kitchen into a hub of aromatic spices and hearty, healthy meals. Whether you’re craving comfort food or a quick dinner solution, these chickpea delights promise to satisfy. Dive in and discover your next favorite dish!
Spicy Chole Masala
Now, if you’re craving something hearty, flavorful, and just the right amount of spicy, this Spicy Chole Masala is about to become your new favorite. It’s a dish that packs a punch with its rich spices and tender chickpeas, perfect for those days when you need a little extra warmth in your meal.
Ingredients
- For the base:
- 2 cups dried chickpeas, soaked overnight
- 4 cups water
- 1 tsp salt
- For the masala:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- For garnishing:
- Fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
- Drain the soaked chickpeas and rinse them under cold water.
- In a pressure cooker, combine the chickpeas, water, and 1 tsp salt. Cook on high heat until the pressure builds up, then reduce to medium and cook for 20 minutes. Let the pressure release naturally.
- Heat oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
- Add the ginger-garlic paste and sauté for another minute until fragrant.
- Stir in the tomato puree and cook until the oil starts to separate from the masala, about 5 minutes.
- Add all the dry spices (turmeric, coriander, cumin, garam masala, red chili powder) and salt. Cook for 2 minutes, stirring constantly to prevent burning.
- Add the cooked chickpeas along with their water to the masala. Mix well and simmer for 10 minutes, allowing the flavors to meld.
- Garnish with fresh cilantro and serve hot with lemon wedges on the side.
Great for a cozy dinner, this Spicy Chole Masala boasts a creamy texture with a bold, spicy flavor that’s balanced by the freshness of cilantro and a squeeze of lemon. Try serving it over steamed rice or with warm naan for a complete meal.
Chole Bhature
Mmm, have you ever craved something hearty, spicy, and utterly satisfying? Chole Bhature is your answer—a classic North Indian dish that combines fluffy, deep-fried bread with a tangy, spicy chickpea curry. It’s comfort food at its best, perfect for when you’re feeling adventurous in the kitchen.
Ingredients
- For the Chole (Chickpea Curry):
- 2 cups dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp oil
- Salt to taste
- For the Bhature (Fried Bread):
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1 tsp sugar
- 1/2 tsp baking soda
- 1 tbsp oil
- Water as needed
- Oil for deep frying
Instructions
- Drain the soaked chickpeas and pressure cook with fresh water for 15 minutes on high heat until soft.
- Heat 1 tbsp oil in a pan, sauté onions until golden. Add ginger-garlic paste, cook for 30 seconds.
- Stir in tomato puree, cook until oil separates. Tip: This ensures your curry isn’t watery.
- Add coriander, cumin, turmeric, and garam masala. Cook for a minute to roast the spices.
- Mix in the cooked chickpeas with some water. Simmer for 10 minutes. Season with salt.
- For the bhature, mix flour, yogurt, sugar, baking soda, and 1 tbsp oil. Knead into a soft dough using water.
- Cover the dough, let it rest for 2 hours. Tip: Resting makes the bhature fluffier.
- Divide dough into balls, roll each into a circle. Heat oil for deep frying to 350°F.
- Fry each bhatura until puffed and golden, about 2 minutes per side. Tip: Don’t overcrowd the pan.
Just imagine tearing into a warm bhatura, scooping up some spicy chole—the textures and flavors are unbeatable. Serve with pickled onions and a sprinkle of fresh cilantro for an extra kick.
Amritsari Chole
Perfect for when you’re craving something hearty and flavorful, Amritsari Chole is a classic Punjabi dish that’s all about rich spices and tender chickpeas. You’ll love how the aromas fill your kitchen as it cooks.
Ingredients
- For the chickpeas:
- 2 cups dried chickpeas, soaked overnight
- 4 cups water
- 1 tsp salt
- For the spice mix:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp amchur (dry mango powder)
- 1 tsp red chili powder
- Salt to taste
- For garnishing:
- Fresh cilantro, chopped
- 1 small onion, sliced
- Lemon wedges
Instructions
- Drain the soaked chickpeas and rinse them under cold water.
- In a pressure cooker, combine the chickpeas, 4 cups of water, and 1 tsp salt. Cook on high heat until the first whistle, then reduce the heat to low and cook for another 15 minutes. Let the pressure release naturally.
- Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes.
- Add 1 tbsp ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Stir in the pureed tomatoes and cook until the oil starts to separate from the mixture, about 5 minutes.
- Add 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1 tsp amchur, and 1 tsp red chili powder. Mix well and cook for 2 minutes to toast the spices.
- Add the cooked chickpeas along with their cooking water. Stir to combine and simmer for 10 minutes, allowing the flavors to meld. Adjust salt to taste.
- Garnish with fresh cilantro, sliced onion, and lemon wedges before serving.
Outstanding in its depth of flavor, this Amritsari Chole is wonderfully creamy with a hint of tanginess from the amchur. Serve it with fluffy bhaturas or steamed rice for a truly satisfying meal.
Chole Kulche
Kickstart your culinary adventure with Chole Kulche, a beloved North Indian street food that’s as fun to make as it is to eat. You’ll love the spicy chickpeas paired with soft, fluffy bread—perfect for a hearty breakfast or a satisfying snack.
Ingredients
- For the Chole (Spicy Chickpeas):
- 2 cups dried chickpeas, soaked overnight
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 cups water
- For the Kulche (Soft Bread):
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp oil
- 1/2 cup water, or as needed
- Salt to taste
Instructions
- Drain the soaked chickpeas and rinse them under cold water. Set aside.
- Heat oil in a pressure cooker over medium heat. Add onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- Add the tomato puree, turmeric powder, coriander powder, garam masala, and salt. Cook until the oil separates from the mixture.
- Add the chickpeas and water. Close the lid and cook for 3 whistles on high heat, then simmer for 10 minutes. Let the pressure release naturally.
- For the kulche, mix all-purpose flour, yogurt, baking powder, baking soda, oil, and salt in a bowl. Gradually add water to form a soft dough.
- Cover the dough and let it rest for 30 minutes. This helps in making the kulche soft.
- Divide the dough into equal portions and roll each into a flat, round shape.
- Heat a tawa or griddle over medium heat. Cook each kulche for 2 minutes on each side or until golden brown spots appear.
- Serve the hot chole with kulche, garnished with chopped onions and cilantro. A tip: For extra flavor, lightly brush the kulche with butter before serving.
Out of this world, the chole is rich and aromatic, while the kulche are delightfully soft with a slight chew. Try serving them with a side of tangy mango pickle for an extra zing!
Punjabi Chole
Got a craving for something hearty and full of flavor? Punjabi Chole is your go-to dish, a classic North Indian curry that’s both comforting and packed with spices. You’ll love how the chickpeas soak up all those delicious flavors, making every bite a little adventure.
Ingredients
- For the base:
- 2 cups dried chickpeas, soaked overnight
- 4 cups water
- 1 tsp salt
- For the sauce:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- For garnishing:
- Fresh cilantro, chopped
- 1 lemon, wedged
Instructions
- Drain the soaked chickpeas and rinse them under cold water. Tip: Soaking them overnight ensures they cook evenly.
- In a pressure cooker, add the chickpeas, water, and salt. Cook on high heat until the first whistle, then reduce to low and cook for 15 minutes. Let the pressure release naturally.
- Heat oil in a large pan over medium heat. Add the onions and sauté until golden brown, about 5 minutes.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the tomato puree and cook until the oil starts to separate from the mixture, about 5 minutes. Tip: This is your cue that the base is well-cooked.
- Mix in all the dry spices—turmeric, coriander, cumin, garam masala, and red chili powder. Cook for 2 minutes to toast the spices.
- Add the cooked chickpeas along with their cooking water. Simmer for 10 minutes, allowing the flavors to meld. Tip: If the curry is too thick, add a little water to reach your desired consistency.
- Garnish with fresh cilantro and serve hot with lemon wedges on the side.
Chole boasts a creamy texture with a spicy, tangy kick that’s irresistible. Serve it with fluffy bhature or steamed rice for a meal that’s sure to impress.
Chole Palak
Craving something hearty yet healthy? Chole Palak is your go-to dish, blending the richness of chickpeas with the freshness of spinach in a flavorful curry that’s both nutritious and satisfying.
Ingredients
- For the base:
- 2 cups chickpeas, cooked
- 2 cups spinach, finely chopped
- For the sauce:
- 1 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- For garnishing:
- 1 tbsp fresh cilantro, chopped
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
- Add the chopped onion and sauté until golden brown, about 5 minutes.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the tomato puree, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala, about 5 minutes.
- Tip: Keep stirring occasionally to prevent the masala from sticking to the pan.
- Add the cooked chickpeas and mix well to coat them with the masala. Cook for 2 minutes.
- Add the chopped spinach and stir until it wilts, about 3 minutes.
- Sprinkle garam masala and give it a final stir. Cook for another minute.
- Tip: If the curry seems too thick, add a little water to reach your desired consistency.
- Garnish with fresh cilantro before serving.
- Tip: For an extra kick, serve with a side of lemon wedges to squeeze over the top.
Great for a cozy dinner, this Chole Palak boasts a creamy texture with a vibrant mix of spices. Try scooping it up with warm naan or over a bed of fluffy rice for a complete meal.
Chole Pulao
Just imagine coming home to the comforting aroma of Chole Pulao, a dish that perfectly blends the heartiness of chickpeas with the fragrant spices of basmati rice. It’s the kind of meal that feels like a hug in a bowl, especially after a long day.
Ingredients
- For the rice:
- 1 cup basmati rice
- 2 cups water
- 1 tbsp ghee
- For the chole:
- 1 cup cooked chickpeas
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- Salt to taste
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- In a pot, heat 1 tbsp ghee over medium heat. Add the drained rice and sauté for 2 minutes.
- Add 2 cups of water to the rice, bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
- While the rice cooks, heat 1 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onion to the pan and sauté until golden brown, about 5 minutes.
- Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Add the chopped tomato, turmeric powder, garam masala, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates, about 5 minutes. Tip: This is when the magic happens, so let the spices really meld together.
- Add the cooked chickpeas to the pan and mix well. Cook for another 5 minutes, then turn off the heat.
- Once the rice is done, fluff it with a fork and gently mix in the chole. Tip: For an extra layer of flavor, let the pulao sit covered for 5 minutes before serving.
Absolutely delightful, this Chole Pulao is a symphony of textures and flavors, with the soft rice and hearty chickpeas dancing together in a spiced embrace. Serve it with a side of cool yogurt or a crisp salad to round out the meal.
Chole Chawal
Kickstart your week with a comforting bowl of Chole Chawal, a classic North Indian dish that’s as hearty as it is flavorful. You’ll love how the spicy chickpeas pair perfectly with fluffy rice, making it a satisfying meal any day.
Ingredients
- For the Chole (Chickpeas):
- 2 cups dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 2 tbsp oil
- Salt to taste
- For the Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tbsp ghee
- Salt to taste
Instructions
- Rinse the soaked chickpeas and pressure cook with enough water to cover them, plus 1 inch, for 15 minutes on high heat after the first whistle. Let the pressure release naturally.
- Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Stir in the tomato puree and cook until the oil starts to separate from the mixture.
- Add all the dry spices (turmeric, coriander, cumin, garam masala, red chili powder) and salt. Cook for 2 minutes.
- Drain the cooked chickpeas and add them to the pan. Mix well and simmer for 10 minutes. Add water if the mixture is too thick.
- For the rice, rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain.
- In a pot, bring 2 cups of water to a boil. Add the rice, ghee, and salt. Cover and cook on low heat for 15 minutes. Let it sit for 5 minutes before fluffing with a fork.
- Serve the hot chole over the steamed rice. Garnish with fresh cilantro if desired.
Unbelievably delicious, this Chole Chawal boasts a creamy texture from the chickpeas and a fragrant aroma from the basmati rice. Try serving it with a side of pickle and yogurt for an extra kick!
Chole Samosa
Just imagine biting into a crispy, golden samosa filled with spicy, tangy chole (chickpeas). It’s the perfect snack for when you’re craving something hearty and flavorful.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 cup water
- For the filling:
- 1 cup boiled chickpeas
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 chopped onion
- 1 chopped tomato
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp chopped cilantro
- For frying:
- Oil for deep frying
Instructions
- In a bowl, mix all-purpose flour, salt, and vegetable oil until crumbly.
- Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.
- Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onion and sauté until golden brown.
- Stir in ginger-garlic paste and chopped tomato. Cook until the tomato softens.
- Add turmeric powder, coriander powder, garam masala, and salt. Mix well.
- Add boiled chickpeas and mash slightly. Cook for 5 minutes. Stir in chopped cilantro and remove from heat.
- Divide the dough into small balls. Roll each into a thin circle and cut in half.
- Form a cone with each half, fill with chickpea mixture, and seal the edges with water.
- Heat oil for deep frying to 350°F. Fry samosas until golden brown and crispy.
- Drain on paper towels and serve hot.
You’ll love the contrast between the crispy shell and the soft, spicy filling. Try serving these samosas with a side of mint chutney for an extra burst of flavor.
Chole Tikki
Picture this: a crispy, golden patty filled with spiced chickpeas, served with tangy chutneys and a side of fresh veggies. That’s Chole Tikki for you—a snack that’s as fun to make as it is to eat.
Ingredients
- For the tikki:
- 2 cups boiled chickpeas, mashed
- 1/2 cup breadcrumbs
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil, for frying
- For serving:
- 1/4 cup tamarind chutney
- 1/4 cup mint chutney
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
Instructions
- In a large bowl, mix the mashed chickpeas, breadcrumbs, ginger-garlic paste, cumin powder, coriander powder, red chili powder, and salt until well combined.
- Divide the mixture into equal portions and shape each into a flat, round patty about 1/2 inch thick.
- Heat oil in a non-stick pan over medium heat (350°F). Carefully place the patties in the pan, ensuring they don’t overlap.
- Fry the patties for 3-4 minutes on each side, or until they’re golden brown and crispy. Flip them gently to avoid breaking.
- Remove the tikkis from the pan and place them on a paper towel to drain excess oil.
- Serve the tikkis hot, topped with tamarind and mint chutneys, and garnished with chopped onions and tomatoes.
Light and crispy on the outside, soft and flavorful on the inside, these Chole Tikkis are a delight. Try serving them on mini buns for a creative twist on sliders!
Chole Paratha
Perfect for those mornings when you’re craving something hearty and flavorful, Chole Paratha combines spicy chickpea curry with soft, flaky bread. You’ll love how the flavors meld together, making every bite a delicious surprise.
Ingredients
- For the dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp oil
- 3/4 cup water, or as needed
- For the chole (chickpea curry):
- 1 cup cooked chickpeas
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 1/2 cup water
Instructions
- In a large bowl, mix the whole wheat flour, salt, and oil. Gradually add water to form a soft dough. Knead for 5 minutes until smooth. Cover and let it rest for 30 minutes.
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and sauté until golden brown, about 5 minutes.
- Stir in the tomato, turmeric powder, coriander powder, garam masala, and salt. Cook until the tomatoes are soft, about 3 minutes.
- Add the cooked chickpeas and water. Simmer for 10 minutes, mashing some chickpeas slightly to thicken the curry.
- Divide the dough into 4 equal parts. Roll each into a ball, then flatten into a disc.
- Place a portion of the chole in the center of a disc. Bring the edges together to seal, then gently roll out into a paratha.
- Heat a tawa or skillet over medium heat. Cook each paratha for 2 minutes on each side, or until golden brown spots appear.
- Brush with a little oil or ghee before serving for extra flavor.
You’ll adore the contrast between the crispy paratha and the spicy, tangy chole inside. Try serving it with a side of yogurt or pickled onions for an extra kick!
Chole Kebab
Ready to spice up your meal routine? Chole Kebab is a hearty, flavorful dish that’s perfect for when you’re craving something different. You’ll love how the spices come together to create a dish that’s both comforting and exciting.
Ingredients
- For the kebabs:
- 2 cups boiled chickpeas (chole)
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 tbsp chopped cilantro
- Salt to taste
- 2 tbsp oil for frying
- For serving:
- 4 small pita breads or tortillas
- 1/2 cup yogurt
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- Fresh cilantro for garnish
Instructions
- In a large bowl, mash the boiled chickpeas until mostly smooth but with some texture remaining.
- Add the chopped onion, green chilies, ginger-garlic paste, garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, chopped cilantro, and salt to the bowl. Mix well to combine all the ingredients.
- Divide the mixture into equal portions and shape each into a flat, round kebab.
- Heat oil in a non-stick pan over medium heat. Once hot, add the kebabs in batches, making sure not to overcrowd the pan.
- Cook the kebabs for 3-4 minutes on each side or until they are golden brown and crispy. Tip: Press down lightly with a spatula to ensure even cooking.
- Remove the kebabs from the pan and place them on a paper towel-lined plate to drain any excess oil.
- Warm the pita breads or tortillas in a dry pan for about 30 seconds on each side.
- To serve, place a kebab on each pita bread, top with yogurt, chopped onions, tomatoes, and garnish with fresh cilantro.
Chole Kebabs are wonderfully crispy on the outside and soft on the inside, with a burst of flavors from the spices. Try serving them with a side of mint chutney for an extra zing!
Chole with Jeera Rice
Vibrant and full of flavor, this Chole with Jeera Rice combo is a weeknight lifesaver. You’ll love how the spices meld together, creating a dish that’s both comforting and exciting.
Ingredients
- For the Chole:
- 2 cups chickpeas, soaked overnight
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 cups water
- For the Jeera Rice:
- 1 cup basmati rice, washed
- 2 cups water
- 1 tbsp ghee
- 1 tsp cumin seeds
- Salt to taste
Instructions
- Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped onions and sauté until golden brown, about 5 minutes.
- Stir in ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add tomato puree, turmeric powder, coriander powder, and salt. Cook until the oil separates, about 5 minutes.
- Add soaked chickpeas and water. Close the lid and cook for 3 whistles on high heat, then simmer for 10 minutes.
- For the Jeera Rice, heat ghee in a pan. Add cumin seeds and let them crackle.
- Add washed rice and sauté for 2 minutes. Pour in water and salt, bring to a boil.
- Cover and cook on low heat for 15 minutes, or until the rice is fluffy.
- Once done, let the pressure release naturally before opening the cooker for the Chole.
- Garnish the Chole with garam masala before serving.
Hearty and aromatic, this dish pairs beautifully with a side of yogurt or pickled onions. The chickpeas are tender, soaking up all the spices, while the Jeera Rice adds a fragrant, buttery contrast.
Chole with Naan
Ever craved something hearty and flavorful that feels like a hug in a bowl? Chole with Naan is your go-to dish, combining spicy chickpeas with soft, fluffy bread for the ultimate comfort food experience.
Ingredients
- For the Chole:
- 2 cups dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- For the Naan:
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp oil
- 1/4 cup water (approx.)
Instructions
- Drain the soaked chickpeas and rinse them under cold water.
- In a pressure cooker, add the chickpeas with enough water to cover them and cook for 3 whistles on high heat, then simmer for 10 minutes. Tip: Soaking chickpeas overnight reduces cooking time.
- Heat oil in a pan and sauté onions until golden brown.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Stir in the tomato puree and cook until the oil separates from the mixture.
- Add turmeric, coriander, cumin powders, and salt. Mix well.
- Add the cooked chickpeas along with some of the cooking water. Simmer for 10 minutes. Tip: The cooking water adds depth to the gravy.
- Sprinkle garam masala and let it sit for 5 minutes before serving.
- For the naan, mix flour, yogurt, baking powder, salt, and oil in a bowl. Gradually add water to form a soft dough.
- Divide the dough into equal parts and roll each into a oval shape.
- Cook on a hot griddle for 2 minutes on each side or until bubbles appear. Tip: Brush with butter for extra flavor.
Mouthwatering and satisfying, this Chole with Naan pairs perfectly with a side of pickled onions or a cool cucumber raita. The chickpeas are tender and packed with spices, while the naan is soft and slightly charred, making every bite a delight.
Chole with Roti
Perfect for a cozy dinner, chole with roti is a hearty, flavorful dish that brings the warmth of Indian cuisine right to your table. You’ll love how the spicy chickpeas pair with soft, fluffy roti for a meal that’s both satisfying and easy to make.
Ingredients
- For the chole:
- 2 cups dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 2 tbsp oil
- Salt to taste
- For the roti:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 3/4 cup water
- 1 tbsp oil
Instructions
- Drain the soaked chickpeas and rinse them under cold water.
- In a pressure cooker, add the chickpeas and enough water to cover them. Cook on high heat for 15 minutes after the first whistle.
- Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Stir in the tomato puree and cook until the oil separates from the mixture.
- Add all the dry spices (turmeric, coriander, cumin, garam masala, red chili powder) and salt. Mix well.
- Add the cooked chickpeas along with some of the cooking water. Simmer for 10 minutes, mashing a few chickpeas to thicken the gravy.
- For the roti, mix the flour, salt, water, and oil to form a soft dough. Knead for 5 minutes, then let it rest for 15 minutes.
- Divide the dough into equal portions and roll each into a thin circle.
- Cook each roti on a hot griddle for about 30 seconds on each side, pressing gently with a cloth to puff it up.
Mouthwatering and rich, this chole has a perfect balance of spices and a creamy texture that’s irresistible. Serve it with freshly made roti and a side of pickled onions for an extra zing.
Conclusion
Packed with flavor and versatility, these 15 chole recipes showcase the best of vegetarian Indian cuisine. Whether you’re a seasoned cook or new to Indian flavors, there’s a dish here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
