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North Indian Style Chole or Chana Masala Recipe - The Fab Flip

The Fab Flip Recipes | North Indian Recipes | Chole Masala | White Chana Masala Recipe | Vegetarian Recipes

Hey all,

How have you been doing? Sorry for not posting any recipes or other posts last week as I had taken a break for completing an important task and also had to shoot a dance video which will be released soon. So definitely stay tuned for that.

Okay, now let's come back to our special recipe for this week. It’s a very common dish of north India and is popularly known as the Chole Bhature! It’s such a yummy dish that anyone will love it in the first place. I still remember the taste of the Chole I had from Punjab when I went for my Kho-Kho nationals. It was so delicious and till today I love having the Chole masala/curry.

Though my mother has her own version for this recipe recently she tried out a very different style of preparing it. And OMG ... it turned out so delicious that now I love this new version more than the old one.

So here I have come up with the latest version of the Chole aka white chana masala recipe for all of you so that even you guys can try this out and enjoy the flavourful, spicy dish at home during this never-ending lockdown.

North Indian Style Chole Masala Recipe

Prep Time : 10 minutes | Cook Time : 15 minutes | Total Time : 25 minutes


For cooking the Chickpeas-

  • 1 Cup Chole / White Chana - Big sized soaked

  • 1 mace

  • 1-2 black peppercorns

  • 2-3 cloves

  • 2 tsp Tea leaves powder

  • 1 Bay leaf

  • 1-2 small cinnamon sticks

For the Masala -

  • 1 Bay leaf

  • 1-2 cloves

  • 1 small cinnamon stick

  • 1 tsp Cumin seeds

  • 2 Big Onions ( finely Chopped)

  • 3 Tomatoes ( finely Chopped)

  • 2-3 Green chilly

  • 1 tbsp Ginger garlic paste

  • 1 tsp Kashmiri red chili powder(optional)

  • ½ tsp Turmeric powder

  • 2 tsp Normal Red chili powder

  • 2 tsp Coriander powder

  • ½ tsp Amchur powder

  • A pinch of Asafoetida

  • 1 tsp Chole masala

  • 1 tsp Garam masala

  • 1 tbsp Kasuri Methi

  • 2 tbsp cooking oil

  • Salt as per taste

How To Prepare The Chole Masala

Preparation of White Chana / Chickpeas -

  1. Soak the chana overnight along with 2 cloves, 1 cinnamon stick, 1 mace, 2-3 black peppercorns in it.

  2. Drain the water and add them to a pressure cooker along with the whole spices.

  3. Add 3 cups of water and 1 tsp salt.

  4. Now take a clean medium-sized cloth and add 1-2 tsp tea leaves powder to it. Make a potli/kizhi and tie it with a thread or a piece of torn cloth.

  5. Pressure cook the chickpeas for 6-7 whistles or until they are tender and cooked well.

  6. Remove it from the stove and let it sit aside.

Preparation of curry/gravy -

  1. Add 2 tbsp oil and let it get heated up.

  2. Once hot, add a bay leaf, cloves, cinnamon, and cumin seeds to it. Saute until it releases its aroma.

  3. Now add the finely chopped onion and green chilly. Add 1 tsp salt and saute them well till they become translucent.

  4. At this point add the ginger garlic paste and mix well and fry for 2-3 mins so that the whole mixture turns soft, light golden brown and mushy.

  5. Next add Kashmiri chili powder, turmeric powder, coriander powder to it and mix until the raw smell of the spices goes completely.

  6. Now add the chopped tomatoes and mix the whole mixture together for 2-3 mins.

  7. Once the tomatoes become soft add 1 tsp garam masala, 1 tsp chole masala, ½ tsp pepper powder,½ amchur powder, and mix them well.

  8. Keep stirring often till the oil starts to leave the sides of the masala. At this point add a pinch of hing or asafoetida to the mixture.

  9. Give a quick mix for a minute and then add the cooked chickpeas to the mixture. Make sure you first add only the chickpeas and not the cooking water.

  10. Once added give a good mix so that the masala is coated on the chickpeas.

  11. Now slowly keep stirring while adding the water /stock to the masala

  12. Then add 1 tbsp of Kasuri methi, ½ tsp garam masala, and mix them well.

  13. Also, check for the salt and add if required. You can also add ½ tsp sugar to even out all the flavors.

  14. Simmer the gravy on a low to medium flame for 6-12 minutes or till the gravy slightly thickens.

  15. Finally, toss 1 tbsp of Kasuri methi to the chole/ chickpeas gravy.

  16. North Indian style Chole / Chana Masala is ready and can be served hot with Bhature, naan or roti.

Download the North Indian Chole Masala Recipe PDF

Do try out this recipe and let me know in the comments down below.

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