Punjabi Chole – North Indian Punjabi recipe


Punjabi Chole is a North Indian Punjabi style recipe made by blending chickpeas and freshly ground masala's. Today, I will teach you how to make punjabi style chana recipe. 


Note: For this recipe, we would need to powder the raw spices to make masala's. So, you would need a mixer and a frying pan.

Punjabi Chole - Preparation Steps

1. Take 1 glass of white chickpea and put it overnight in water. Let it soak for 8-10 hrs.  Below you can see that channa has swollen in size. 


2. Step 2 is a completely optional step. Take 1 tea bag, put it inside a cotton cloth and place it over the chana.



Adding tea bag along with your channa, will give a brownish tinge to it. In restaurants, when they serve this recipe, the channa looks brownish in color. So, to give this feel to my recipe, I have added tea bag. You can also add dry amla to get the brownish color. 

Adding tea bag with a cloth is a safe step. It doesn't change the taste of your boiled channa. 

3. Place the chana along with the tea bag and place them in a cooker. For every 1 cup of channa, I have used 3 cups of water. Add ½ tbsp. of salt to the mix.


The channa needs to be soft while you eat it. So keep it in the cooker and let it whistle for 15-20 min or 18-20 whistles. 

4. In the meantime, let’s prepare our masalas. Below, you can see the masala's I have used.



I have used 3 red chillies, 1 bay-leaf, 1 tbsp coriander seeds, 3-4 blackpeppers, ½ tbsp jeera, 2-3 cloves, 1 cinnamon stick, 2-3 cardamom seeds(without shells), 2-3 fennel seeds, 1 nutmeg seed.

I know that, nutmeg seeds and fennel seeds are tough to find. So, it’s ok if you don’t have it. Make sure, you have the other ingredients with you.

5. Heat oil in a pan. To this add the masalas and fry them golden brown. You can see the image below.


6. Take a mixer and now, ground the fried masalas as shown.


7. Dice 1 onion and 2 tomatoes. Slit the green chilies.


8. In a frying pan, add the cumin seeds, diced ginger, onions and green chilies and fry them until the onions are golden brown. Add ¼ tbsp. of  turmeric powder and ½ tbsp. of salt into it.


9. After the onions have been fried, add the chopped tomatoes and mix it well. Close the lid of the pan and let it cook for 10-15 minutes. Keep a medium flame. 

10. The mix must have turned a bit watery as the tomatoes must have lost its water contents. Now, put the mix in a mixer and ground it to thick paste. Add 1/4 cup water if necessary.


11. In a pan, add oil. To this, add the ground tomato onion paste.Add the freshly ground powder into this paste and fry it for 2-3 minutes.


12. Add the cooked chana into the gravy paste. Make the gravy thick by adding the stock water in which, chana was cooked.


17. Let it boil for 10 more minutes with occasional stirring.

Note: Taste the gravy little bit. When I first cooked it, I was getting a raw taste of masalas. If that is the case, let the mix boil for some 10 minutes. You can also add ¼ tbsp. of sugar into this as this removes any such unwanted tastes.

18. Once you are satisfied, lower the flame and add ¼ tbsp. of amchur powder to the gravy to increase its sourness.


• This sourness, along with the spicy garam masala gives a unique taste to the recipe. 

• If you cant have amchur powder, you can squeeze ½ lemon on top of this dish.

19. Mix it well. Garnish coriander leaves on top. 


20. Punjabi Chole is ready to be served. 



• The real fun in this recipe, is when you fry the ground masalas, powder them and add them into your gravy. That smell is really awesome. 

• If you don’t have a mixer or the time or if you are new to cooking, you can spare yourself of all the troubles and buy garam masala from the shop.

• But otherwise, I would recommend you to know your tastebuds well by customizing your own ingredients by using these fresh masalas. 

• Roughly, this preparation should take around 30 -40 minutes. 

I adapted this punjabi chole recipe from a website called vegrecipesofindia. They really have made it in a beautiful way. I would definitely suggest you to read it.

› Punjabi Chole