Karare Chole

    From Amritsar to Chennai, this recipe for ever popular Chhole goes great with rice, naan, bhature or even aloo tikkis! Slather on some imli chutney and they're great even in sandwiches!


    Pennsylvania, United States
    5 people made this

    Serves: 8 

    • 1/2 kg white channa (chick peas)
    • 2 inch cinnamon stick
    • 4 cloves
    • 2 teabags
    • 2 onions finely chopped
    • 3 cloves garlic (crushed)
    • 3 inch ginger (crushed)
    • 3 tomatoes finely chopped
    • 2 tsp tamarind paste
    • 1/2 tsp turmeric powder
    • 1 tsp cumin seeds
    • 4 tbsp vegetable oil
    • 1 sprig coriander leaves
    • 5 tsp channa masala
    • 2 tsp red chili powder
    • salt to taste

    Prep:5min  ›  Cook:15min  ›  Extra time:20min  ›  Ready in:40min 

    1. Soak the chick peas overnight.
    2. Boil them in a pressure cooker with salt, cinnamon stick, clove and tea bags for 15 mins (2 whistles).
    3. While the chick peas are boiling, saute onions, tomatoes, ginger, garlic, cumin seeds, turmeric powder and channa masala in oil.
    4. Add the above mixture to the boiled chick peas.
    5. Add tamarind paste , mix well and let it simmer for 5 minutes.
    6. Garnish with coriander leaves and chopped onions.

    Use next day

    You can serve this as an appetizer or main course.

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