Chole, also called Chana Masala, is a Punjabi-style curry made with white chickpeas, onions, tomatoes, and a blend of aromatic spices. This hearty dish is a street-food favorite across North India, often served with fluffy bhature or puris. Known for its spicy, tangy, and slightly earthy flavor, Chole is a festive as well as everyday dish that represents Punjabi hospitality and bold flavors.
Nutrition & Benefits:
Chickpeas are a powerhouse of protein, fiber, and plant-based nutrients, making Chole a filling and nutritious meal.
Serving Suggestions & Variations:
Traditionally enjoyed with bhature, puris, or steamed rice.
Add tea bags while boiling chickpeas for deep color.
Try “Pindi Chole” (dry-style) or “Chole Masala” (gravy version).
Cooking Tips:
Always soak chickpeas overnight before cooking.
Use freshly ground spices for authentic flavor.
Finish with fresh coriander and lemon juice for freshness.
FAQs:
Is Chole gluten-free? → Yes, but avoid serving with wheat-based bhature/puris.
Why are my chickpeas hard after boiling? → Old chickpeas or insufficient soaking time cause this.
Can Chole be frozen? → Yes, store in airtight containers for up to 2 months.
