Here is quick and easy chole masala recipe, known locally as Lahori Chikar Cholay. It's made with cooked chickpeas, garam masala, and a blend of spices. This dish is a beloved choice in Pakistani street food and is commonly paired with halwa poori, naan, or paratha.
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Chole Masala Recipe
This is a well-known recipe for Lahori street food from Pakistan. Chole masala, or chikar chole, is a beloved choice for breakfast or lunch, especially on weekends. There are countless variations of this dish, as everyone has their own unique way of preparing it. I aimed to create a simple version that captures the authentic street food flavor.
This delightful chickpea masala or chikkar cholay is perfect for any meal—breakfast, lunch, or dinner—and pairs wonderfully with poori, naan, roti, or paratha.
I have fond memories of my mother making chole masala for special occasions like Eid and Ramadan Iftar. It’s a dish we all adore for its delicious and mouthwatering taste. While many people have their own take on chole masala, the true essence of the dish shines through when it's made in the traditional Lahori style.
There are numerous renowned spots in the Subcontinent where you can enjoy scrumptious chole masala. After trying various places, I discovered the authentic flavor in 'Pindi' Pakistan.
The street food chefs truly know the secret to making chole masala, and I sought out their recipe to share with you.
Ingredients
Onion garlic-ginger paste: make a paste of onion, ginger and garlic with water in blender.
Oil: Use vegetable or canola oil. Ghee is also a good choice for desi people.
Cumin Seeds: It will add a nutty flavor in gravy.
Spices: Used salt, red chili powder, turmeric powder, and coriander powder,
Yogurt: Will add a sour taste and creamy texture in chole masala.
Chickpeas: - Used 2 Cups of boiled chickpeas. Here is the step by step method to boil chickpeas on stove.
Chicken Stock: Enhance the taste of chole masala. Substitute is water.
Special Seasoning: Use the combination of black pepper, black salt, and garam masala powder.
Baking Soda: A pinch of soda bicarbonate will help to create a mushy texture of chole masala.
For Garnishing: Julianne ginger and green chilies.
How to Make Chole Masala Recipe
Blend onion, ginger, and garlic together until you have a smooth paste.
Heat some oil in a pan, then add cumin seeds and let them sizzle for a few seconds until they release their aroma.
Next, add the onion, ginger, and garlic paste, sautéing it for a few minutes. Season the mixture with red chili powder, turmeric, and coriander, stirring well to eliminate the raw taste of the spices.
Then, incorporate yogurt and mix until a flavorful masala forms. As the gravy thickens, add in your boiled chickpeas (check how to boil dried chickpeas). Gently stir and pour in 300 ml of water or chicken stock (broth) to achieve a slightly thinner consistency.
Sprinkle in black salt, black pepper, and garam masala powder, then cover the pan with a lid.
To help the chickpeas blend with the gravy, add a pinch of baking soda. Let it cook for about 25 minutes. After that time, remove the lid to find the oil floating on top, indicating it's ready to serve.
Top it off with sliced ginger and green chilies. Enjoy it with tandoori roti or paratha.
Recipe Video
If you're trying this recipe for the first time, let me tell you that it's a delicious chickpea gravy made with local spices. It boasts a rich dark brown color and a shiny appearance that makes it really appealing. While some folks opt for chole masala powder, I decided to keep it straightforward by using individual spices, making it easier for you to recreate this dish at home.
Cooking time: 30 mins (with cooked Chickpeas) |
Difficulty: Beginners | Language: Urdu/Hindi | Watch Time: 4:24
What goes well with chole masala
Many ideas floats when it comes to serve chole masala. It goes well with poori/bhatura, paratha and tandoori roti. Basmati rice also makes a perfect combo with raita and veg salad.
Q & A
Chole masala and chana masala refer to the same dish, differing only in regional nomenclature. In Punjab, this dish is commonly referred to as chole masala or Pindi chole, while the term chole is predominantly used in India and Pakistan to describe it.
Yes, you can! properly rinse the chickpeas before use and drain the canned water.
Add a small amount of baking soda to achieve a softer texture in the chickpeas. Alternatively, you may blend the boiled chickpeas for use in a curry. In this scenario, it is advisable to incorporate additional oil during the cooking process; otherwise, the curry may appear bland in texture.
Here are more chickpeas recipes to try:
- Chickpeas curry without coconut milk
- Chana pulao
- Chana biryani
- Crunchy chickpeas
- Sautéed chickpeas
- Chickpea salad
- Kala chana chaat
Pakistani Street Food Ideas
If you're excited to make this Chole masala recipe, be sure to Rate the Recipe by clicking on the stars! Feel free to drop any questions you have in the comment section—I’m here to help you have a great experience. I’d also love to see your recipe photos, so don’t hesitate to share them with me and I love to post on my Instagram.
Chole Masala Recipe (Pakistani Chikar Cholay)
Ingredients
- 1 tablespoon Onion + Ginger + Garlic Paste
- 1 tablespoon Oil
- 1 teaspoon Cumin Seeds
- Salt to taste
- 1 ts[ Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 cup Yogurt
- 2 cups Chickpeas cooked/boiled
- 2 cups Chicken Stock
- 1 teaspoon Black Pepper
- ½ teaspoon Black Salt
- 1 teaspoon Garam Masala Powder
- ¼ teaspoon Baking Soda
- Julianne ginger & Green Chilies For Garnishing
Instructions
- Blend onion, ginger, and garlic together to create a thick paste.
- Heat some oil in a pan. Once hot, toss in cumin seeds and sauté for a few seconds.
- Next, add the onion, ginger, and garlic paste to the oil and stir well. Incorporate additional spices, including red chili powder, turmeric, and coriander, stirring until the raw flavors are cooked out. If needed, add a splash of water to prevent the spices from burning.
- Mix in yogurt and continue stirring until the masala is well combined.
- When the gravy thickens and the masala is ready, gently fold in the boiled chickpeas.
- Pour in 300 ml of chicken stock (broth) or water to achieve a slightly thinner gravy.
- To help the chickpeas blend with the gravy, add a pinch of baking soda.
- Sprinkle a pinch of baking soda. This step will help to tenderize the chickpeas and make a creamy and soft texture.
- Cover the pan and simmer the curry for 25 minutes.
- Finally, garnish with sliced ginger and green chilies, and serve alongside tandoor roti or paratha.
Video
Notes
- For best results, opt for home-cooked chickpeas.
- Using organic chickpeas significantly boosts the flavor. These are known as Ceci Piccoli (Small Chickpea or desi cholay).
- To achieve the soft and creamy texture in chana masala, add a small pinch of baking soda. This trick will help you replicate the delightful texture of chole masala found in street food.
- The right amount of black pepper powder and spices is essential for creating the distinctive color of chikkar cholay.
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