Chole (Chickpeas) Recipe (with Anardana)




I love Chole Bhature 🙂 and my brother loves them even more! I still remember the look on his face while eating the Chole Bhatoore Mom would make- he’d never stop until he burst! Back then Mom would treat us to Chole Bathure so often…our special weekend treats and I do the same now! Here is my recipe.


Chickpeas- 200 gms


Salt as per taste

Ginger Garlic Paste

Green Chillies Sliced Long (optional)

Bay leaves- 2-3, 2-3 Cardamoms, 1-2 Cinnamon sticks, 3-4 cloves

Cumin seeds, Coriander (Dhania) powder, Amchoor (Dry Mango) Powder, Garam Masala, Chilly Powder, Anardana (Dry Pomegranate Powder)  & Zeera Powder- as per your taste


Method –

Soak the cholas (chickpeas) overnight (8-9 hours), next day pressure cook them adding salt and a tea bag. It will take approximately 25-30 minutes until they are soft. Now discard the tea bag.

In a pan heat a Tbsp oil, add, cumin seeds, once they crackle add the bay leaves, black cardamom, cinnamon sticks, cloves and then ginger garlic paste, fry this for a minute and add cut green chillies. After a couple of minutes add all the dry spices, roast them for a minute and add the boiled chickpeas to it. Add little water as required for gravy consistency. Let it simmer on slow for 10-15 minutes.

Take it off the heat and garnish with coriander. We enjoyed it with Kulchas, but they go well with almost any bread and rice as well.