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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Kadai Chhole | Spicy Chickpeas

February 15, 2016

Kadai Chhole | Spicy Chickpeas

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Chhole or chickpeas are one of our favourite legumes that are cooked at least twice or thrice a month. Most times I make our typical fugath (suke) style or make hummus (Middle Eastern dip) to be eaten with pita bread – this is usually for my son’s lunchbox . When I was in Mumbai I used to make Konkani style ghashi which we enjoyed having with pooris for our breakfast. Now the typical North Indian style kadai chhole is ruling the roost since the past few months!
 
The hubby came across this recipe by Chef Harpal Singh Sokhi (one of our favourite chefs!) on his YouTube channel and has been hooked to it ever since. The recipe is super simple and can be made in a no time and tastes spectacular with fresh, hot pooris. Do give it a try and I am sure you’ll fall in love with chhole too!

 
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And hey, just in case you are wondering if I have made a mistake by calling them chickpeas (white chana/kabuli chana) instead of garbanzo beans (black chana) – I have not. The chickpeas are cooked in tea which lends a lovely flavour and also changes the colour from white to black! So what are you waiting for? Go make them today!
 
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Kadai Chhole

An easy recipe for Punjabi style chana (chickpea) curry made with a few simple ingredients
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Course: Accompaniment
Cuisine: Punjabi
Keyword: Chhole, Chickpeas, Kabuli Chana
Prep Time: 15 minutes
Cook Time: 15 minutes
Soaking time: 8 hours
Total Time: 8 hours 30 minutes
Calories: 535kcal
Author: Shireen Sequeira

Equipment

  • Pressure Cooker

Ingredients

  • 1-1/2 cups dried chickpeas to be soaked overnight, or 3 cups of cooked chickpeas, if you are using canned ones
  • 2-3 tea bags or 2-3 teaspoons of tea leaves
  • 7-8 pieces of dried gooseberry (amla or 5-6 whole fresh gooseberries) (optional but recommended)
  • salt to taste

Other ingredients:

  • 2 medium sized tomatoes, quartered
  • 2 green chillies (deseed to reduce spice – optional)
  • 1 inch ginger, cut julienne (long strips)
  • 2 teaspoons chhole masala powder * see notes
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon amchur (dry mango powder)

For the tempering:

  • 1/4 cup (or more), pure ghee (do not substitute with oil!)
  • 1/2 teaspoon carom seeds ajwain

Instructions

  • Wash and soak the dried chickpeas overnight (preferably for 12 hours). Then discard the soaked water, rinse once and transfer to a pressure cooker.
  • Add the tea bags (cut the thread and the paper off, just the bags are enough), salt to taste, dried gooseberry (or fresh ones) and enough water to cover the chickpeas. Pressure cook for 5-6 whistles or till tender. Discard the cooking liquid.
  • Place the cooked chickpeas in a kadai, add all the ingredients mentioned under ‘Other Ingredients’ and give everything a good mix.
  • In a smaller pan meant for tempering, heat the ghee and when it is hot add the ajwain, pour this tempering over the chickpeas and bring the mixture to a boil. Simmer for approximately 2 minutes.
  • Serve hot with pooris or chapathis

Notes

1. Chhole masala gives a great taste to this dish. Most Indian stores stock it up. You can use any chana masala if you are unable to find the chhole masala.
2. Make sure that the chickpeas have soaked adequately and cooked properly in the pressure cooker. Slightly overcooked is better than undercooked. There isn’t a lot of cooking involved once the spices have been mixed and tempering has been added.

Nutrition

Nutrition Facts
Kadai Chhole
Amount per Serving
Calories
535
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
38
mg
13
%
Sodium
 
135
mg
6
%
Potassium
 
1100
mg
31
%
Carbohydrates
 
69
g
23
%
Fiber
 
20
g
83
%
Sugar
 
14
g
16
%
Protein
 
20
g
40
%
Vitamin A
 
860
IU
17
%
Vitamin C
 
20
mg
24
%
Calcium
 
121
mg
12
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

Do follow me on Pinterest,  Facebook and Twitter. You can find my videos on YouTube and Instagram. If you’d like to say hello email me on [email protected]. I’d love to hear from you! Liked this recipe? Please comment below! If you try my recipes, do rate them and share a picture on Instagram with the hashtag #ruchikrandhaprecipe and tag me @ruchikrandhap and I will feature your post in my stories! 

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Filed Under: All Posts, Sides, Vegetarian, When The Hubby Cooks! Tagged With: Chickpeas, North Indian Cuisine

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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