Kadai Chole - dried chickpeas flavored with lots of spices. Perfect with Indian breads.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 3
- Category: Recipes
- Cuisine: Indian
Ingredients
- 1 cup chickpeas (raw)
- 1 bay leaf
- 2 green cardamom pods
- 2 cloves
- 1 black cardamom
- 1 inch ginger (cut into juliennes)
- 2 green chilies (slit lengthwise)
- 1 tablespoon chole masala
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala
- ¼ teaspoon mango powder (amchur)
- ½ teaspoon cumin powder
- 1 to mato (cut into cubes)
- 1 teaspoon ghee (clarified butter)
- 1 teaspoon oil
- 2 tea bags
- salt (to taste)
- 2-3 tablespoons of water
Method
- Soak 1 cup of raw chickpeas in water for 6 hours or preferably overnight or use 2.5 cups of canned chickpeas.
- Pressure cook the chickpeas with bay leaf, cardamom pods, tea bags, black cardamom, cloves and salt. Cook at high flame for 1 whistle and then lower the flame to medium and cook for another 5 minutes. Once the chickpeas are done, drain the water and set them aside. [Skip this step if using canned chickpeas]
- Heat ghee or oil in a pan on medium heat.
- Once hot add the ginger juliennes and sliced green chilli.
- Once the ginger turns light golden brown add in all the spices and cook for 2 minutes.
- Add little water [around 1-2 tablespoons] so that the spices do not get burnt.
- Add the chickpeas and mix thoroughly.
- Now add salt and also little water, around 2 tablespoons and cook for 3-4 minutes or till most of the water is absorbed.
- Add the cubed tomatoes and mix.
- Cook till tomatoes are little cooked, say around 2-3 minutes. You don't want to them to be mushy.
- Switch off the flame and garnish with coriander leaves (optional). Serve hot chole with bhature or kulche.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.