Authentic Restaurant-Style Chhole Recipe to Make at Home
If you're a fan of Indian cuisine, you're probably familiar with chhole (also known as chana masala), a popular vegetarian dish made with chickpeas cooked in a spiced tomato-based sauce. While it's often enjoyed at restaurants or street food stalls, it's also possible to make delicious restaurant-style chhole at home with just a few simple ingredients and techniques.
Ingredients:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 2-3 green chillies, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 2 tbsp oil or ghee
- Water as needed
- Fresh cilantro for garnish
Instructions:
- Heat the oil or ghee in a large pot or deep pan over medium heat. Add the cumin seeds and fry for 1-2 minutes until fragrant.
- Add the chopped onion, and green chillies, and sauté until the onions are golden brown.
- Add the ginger-garlic paste and sauté for another minute.
- Add the chopped tomatoes and cook until the tomatoes are soft and mushy.
- Add the coriander powder, garam masala, turmeric powder, red chilli powder, and salt. Mix well and cook for 2-3 minutes.
- Add the cooked chickpeas and mix well, ensuring that the chickpeas are coated with the spices.
- Add water as needed to adjust the consistency of the sauce. Bring to a boil, reduce heat to low, and let simmer for 10-15 minutes.
- Garnish with fresh cilantro and serve hot with rice, naan, or roti.
Tips:
- Soak the chickpeas overnight and boil them until tender for the best texture and flavour.
- Use a heavy-bottomed pot or deep pan to prevent burning or sticking.
- Adjust the spice levels to your liking by adding more or less chilli powder and green chillies.
- For a creamier sauce, add a tablespoon or two of cream or coconut milk at the end.
