Chitte Chole or Chickpea Curry is one of the famous side dish of North India which is made using over night soaked and boiled Kabuli Chana or the white chickpeas with some onions, ginger-garlic and other mix of dry spices. Making chole is not a rocket science instead its very easy. Chole can be served with puri, bhatura or can also be used to make different types of chaats. In this blog I will be sharing the recipe of chola or the white chickpea curry.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 04

Course: Side Dish

Cuisine: Indian

Ingredients:

Boiled Kabuli Chana/ White Chickpeas                               3 cups

Onion Paste                                                                           ½ cup

Garlic Paste                                                                            2 tbsp

Ginger Paste                                                                           2 tbsp

Tomato Puree                                                                        ½ cup

Asafetida                                                                                ½ tsp

Cumin Seeds                                                                          1 tsp

Bay Leaves                                                                             2

Turmeric Powder                                                                   ½ tsp

Red Chili Powder                                                                   1 tsp

Cumin Powder                                                                       1 tsp

Coriander Powder                                                                  1 tsp

Garam Masala                                                                       ½ tsp

Oil                                                                                           4 tbsp

Salt to taste

Water as required

Directions:

1. In a small bowl, add all the dry spice powders. The turmeric powder, cumin powder, coriander powder, red chili powder, garam masala and add ¼ cup of water to the spice powder. Mix them well and let it soak for 10 minutes.
2. Heat a pan on medium low heat and add the oil to the pan. When the oil heats up, add asafetida, bay leaves and the cumin seeds. Let the cumin seeds crackle.
3. Then add the onion paste, ginger-garlic paste to the oil and cook the masala till golden brown. Now add the tomato puree and soaked spice paste. Mix well and cook till the masala leaves oil. At this stage one can also add the salt as per taste.
4. When the masala leaves oil, add the boiled chickpeas and fry for at least 4-5 minutes. Then add 1 ½ cups of water to the masala and chole and let it come to a boil. Boil the curry till the curry becomes thick.
5. Serve the chole/ chickpea curry hot garnished with chopped coriander leaves. Chole/ Chickpea curry can be served with puri, bhatura, roti or can also be used to make chaat.

Tips: Soak the Kabuli Chana/ White Chickpeas in 1 liters of water overnight. Next day, pressure cook the soaked chickpeas in a pressure cook in 1 liter of water till 4-5 whistles or until soft and cooked.