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Different Types of Mouth-watering Chickpea (Chhole) Recipes

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Chickpeas or the traditional Indian delicacy “Chhole” is not just a staple ingredient in Indian households, it’s a culinary extravaganza that is made using traditional spice blends and family cooking techniques handed down through generations. This is not just a state-special dish, it is made in every part of the country with its distinct flavour and spices, either in the form of a dish, snack or a one-pot meal. People savour the authentic roadside chhole bhature, chhole kulche and even love the simple chhole puri combo cooked at home during the festivities or puja. What escalates the dish is the right blend of spices that makes the dish extraordinary, and that’s where Ram Bandhu’s Punjabi Chhole Masala comes in.

In this blog, we bring to you 6 mouth-watering chhole recipes using Ram Bandhu Punjabi Chhole Masala – a spice mix that delivers perfect colour, perfect heat and restaurant-style depth of taste at home. Chhole in diverse varieties is loved by all, and hence we bring to you the top 6 dishes made using chhole in different styles and versions, but one constant taste enhancer – Ram Bandhu’s Punjabi Chhole Masala.

Top 6 Chhole Recipes made using Ram Bandhu’s spices:

 

  1. Amritsari Chhole: Nothing truly beats the iconic north Indian comfort food, the Amritsari Chhole, which holds a legendary status in north Indian cuisine. Unlike regular chhole, the Amritsari version is darker, more intense and slow-cooked to perfection, often paired with fluffy bhature, kulchas or jeera rice. What truly sets it apart is the use of whole spices, tea-infused chickpeas, and of course a perfect balance of spices like that found in Ram Bandhu Punjabi Chhole Masala.

Ingredients:

Recipe:

  • In a bowl add the chickpeas and rinse it thoroughly twice. Then in a large bowl, add the washed chickpeas along with some dry amla pieces and let it soak for 6-8 hours.
  • Now in a pressure cooker add the chhole and add water as required and cook till 4 whistles or till chhole turn soft.
  • Close the lid of the pressure cooker and let 1 whistle on high flame and 3 whistles on slow flame. Switch off the flame and let chhole cook in the steam after switching off the flame.
  • Now strain the chhole in a bowl. Keep the strained water aside, do not throw it.
  • Now in a pan, add 2 tablespoon oil, and add chopped onions, and sauté it well until they turn golden brown in colour.
  • Then add to it the ginger garlic paste, and cook it well. To this add 1 green chilli and finely chopped tomatoes, cook until tomatoes get mushy and pulpy.
  • Now, add to that some Ram Bandhu Chilli Powder, Ram Bandhu Coriander Powder, Ram Bandhu Punjabi Chhole Masala and sauté it all for about 3 minutes. Add boiled chane/chhole and salt to taste and let it cook for up to 5 minutes.
  • For the finishing touch add a sprinkle of Ram Bandhu Punjabi Chhole Masala for the extra flavour and aroma. Also, add a pinch of roasted kasuri methi, 2-3 slit green chillies, and ginger juliennes. Pour some ghee on top of chhole to make the dish rich and flavourful and stir well.
  • Garnish with some ginger juliennes, coriander leaves and enjoy with steaming hot bhature, pooris or parathas.

 

  1. High-Protein Chickpea Salad: In this age of health conscious people this high-protein chickpea salad comes as a delightful rescue and alternative to your regular and boring salads. Packed with plant-based protein, fibre and essential nutrients, this salad is an ideal choice for anyone looking for a satisfying yet wholesome meal. It is ideal for vegetarians, who are looking to fulfill their daily protein requirements. It can be enjoyed as a light lunch, a post-workout snack or as a side dish. The high protein Chickpea Salad offers a perfect balance of taste and nutrition, making healthy eating both easy and delicious.

Ingredients:

  • 1 bowl kala chana
  • 1 bay leaf
  • 1 black cardamom
  • Salt to taste
  • 1 cucumber
  • 1 tomato
  • 1 medium onion
  • ½ boiled potato (optional)
  • 1 green chilli
  • Pomegranate seeds
  • Coriander leaves
  • 1 teaspoon roasted and crushed cumin powder
  • 1 teaspoon Ram Bandhu Chaat Masala
  • Black salt for taste
  • 2 pinches of sugar (optional)
  • ½ lemon juice

Recipe:

  • Wash kala chana thoroughly and soak it in water overnight or at least for 7-8 hours. Next day, or after soaking for at least 8 hours, boil the kala chana in a pressure cooker with some water, bay leaf, black cardamom and salt, for up to 1 whistle on high flame, and on medium flame for at least 5-6 whistles.
  • After it’s cooked completely, strain the kala chana in a strainer, and remove the bay leaf and black cardamom. Let the kala chana cool down completely.
  • Transfer the rest of the kala chana to a big bowl.
  • Add to it finely chopped cucumber, tomato, onion and diced potato. Add finely chopped green chillies, pomegranate seeds, and finely chopped coriander leaves.
  • Now add cumin powder, chaat masala, black salt and regular salt for taste, two pinches of sugar, and squeeze half a lemon into it.
  • Mix all of it properly and relish the high-protein salad, which is ready in no time.

 

  1. Kolhapuri Tambda Chana: Kolhapuri Tambda Chana is a bold and flavourful Maharashtrian dish that reflects the rich culinary heritage of Kolhapur. Made with black chana (black chickpeas) simmered in a fiery red masala curry (tambda rassa) consisting of roasted spices, coconut, and aromatic ingredients, this dish delivers a hearty and spicy punch. Known for its deep colour and intense flavour, Kolhapuri Tambda Chana is often enjoyed with bhakri or rice and makes for a satisfying, protein-rich meal. It is a perfect choice for those who love robust, traditional Indian flavours with a hint of heat.

Ingredients:

  • ½ cup soaked black chana
  • 2 tablespoons cooking oil
  • 2 teaspoon coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons white sesame seeds
  • 1 star anise
  • 1 javitri
  • 1 inch cinnamon
  • 5 cloves
  • 5 black peppers
  • 2-3 green cardamom
  • 1 stone flower
  • 3 kashmiri red chilli whole
  • ½ teaspoon poppy seeds
  • ½ cup coconut slices
  • 1 medium onion, long chopped
  • ½ chopped tomato
  • 1-inch ginger
  • 12-15 garlic pods

For the Tambda Rassa Gravy:

Recipe:

  • Start by washing thoroughly the black chana at least twice, and soak it in water overnight or for at least 7-8 hours. After it’s soaked completely and softened, cook it in a pressure cooker along with some water for 20-25 minutes or 5-6 whistles. Don’t throw away the leftover water.
  • Now, for making the base gravy of tambda rassa, heat a pan and add cooking oil, coriander seeds, cumin seeds, sesame seeds, star anise, javitri, cinnamon stick, cloves, black pepper, green cardamom, stone flower, Kashmiri red chilli and roast all the whole spices till they turn aromatic.
  • Now add to it poppy seeds and roast again till it releases aroma, on a low flame.
  • After it is roasted, transfer it to a plate and keep it aside to cool down. After it is cooled completely blend it all in a mixer jar to make fine powder, and keep aside.
  • In the same pan, add some cooking oil and coconut slices. Sauté it till it turns golden brown. Now add onion, tomato and sauté. Transfer it to a plate and let it cool.
  • After it has cooled down completely, in a mixer jar add the sautéed mixture, along with it add ginger, and garlic pods, and blend it to form a fine paste; add water if required to get the thick consistency (but not runny).
  • Now, heat a pan and add cooking oil, cumin seeds, hing, bay leaves, finely chopped onions, tomatoes and sauté well.
  • After sauteing it, add the prepared coconut paste to it, and mix well. Add a little water and roast it well. Now add the prepared dry chana masala powder approximately 5 tablespoons and mix well. Then add red chilli powder, turmeric powder and mix properly. Cook it until it releases oil and aroma.
  • As the oil is released add leftover chana water to it and add salt to taste. Add boiled kale chane to it at this moment. Stir everything and let it cook on medium flame for 2-3 minutes.
  • Lastly add fresh chopped coriander leaves to it. Serve hot with chapati, bhakri or rice.
  1. Aloo Chhole Tikki Chaat: The most wholesome street food after Panipuri / Golgappas is a piping hot plate of aloo chhole tikki chat. It brings together the crispy, deep-fried potato patties (tikkis) and spicy chickpea curry (chhole) topped with a combination of chutneys, yogurt, onions and sev. Let’s check out how you can recreate the same dish at home in a more tasty and hygienic way.

Ingredients:

For Kabuli Chana:

  • 1 cup Kabuli Chana
  • Salt, to taste
  • ¼ turmeric powder

For Aloo Tikki:

For Chhole Gravy:

For Garnish:

  • Fresh curd
  • Coriander mint chutney
  • Tamarind chutney
  • Finely chopped onions
  • Finely chopped green chillies
  • Finely chopped tomatoes
  • Ram Bandhu Chilli Powder
  • Roasted cumin powder
  • Black Salt
  • Nylon sev
  • Finely chopped coriander leaves

Recipe:

  • Thoroughly wash kabuli chana with water, at least twice, and soak it in water for 8-10 hours. After it is soaked overnight or for 8-10 hours, put it in a pressure cooker with 2 cups of water, turmeric powder and salt to taste, and let it cook on medium-high flame for up to 6-7 whistles.
  • For the tikki, grate the boiled and peeled potatoes. To the grated potatoes add, chilli powder, turmeric powder, chaat masala, garam masala and salt. Add finely chopped green chillies, coriander leaves and lemon juice. Give it all a proper mix, then add rice flour for binding. Bind it all well using your hands to form a dough.
  • Now make small tikkis from the dough.
  • Now, shallow fry the tikkis on both the sides on low flame until golden brown and crisp. Transfer the tikkis to a plate.
  • For chhole gravy, strain the water and mash a few portions of chhole to make a thick textured gravy.
  • In a pan, heat oil and add cumin and mustard seeds to it. Then add crushed ginger, garlic and green chilli. Cook it for at least 1-1.5 minutes on medium flame. Now, add to it pureed onion and sauté it well on a medium flame for 2-3 minutes. Later add coriander powder, turmeric powder, chilli powder and salt to taste. Let the masala cook on a medium flame for 1 minute. Now, add tomato puree to it and sauté for 3-4 minutes.
  • Finally, add the boiled chhole to the prepared masala and mix everything, then add water, as required. Let it simmer for 5-6 minutes on medium-low flame. Top it with fresh coriander leaves and mix well, turn off the flame.
  • Re-heat the tikkis before serving, place the tikki on a plate, and cover it with a generous spread of the chhole gravy. Top it with a drizzle of fresh curd, coriander mint chutney, tamarind chutney, finely chopped onions, tomatoes and green chillies. Sprinkle some red chilli powder, roasted cumin powder and black salt.
  • Garnish with nylon sev and fresh coriander leaves.
  1. Navratri Special Chhole: There’s something truly special about the humble chhole prepared during Navratri. It simply tastes and smells divine. Made without onion and garlic, this dish uses rock salt (sendha namak), mild spices and aromatic herbs to create a light yet satisfying flavour profile. Laden with protein and energy-boosting ingredients, Navratri Special Chhole is perfect for keeping you nourished and energized throughout the day while staying true to the spirit of the fast.

Ingredients:

For Chhole:

  • 1 cup soaked chana
  • 1-inch cinnamon
  • ½ teaspoon cloves
  • 1 black cardamom
  • 1 tea bag
  • Salt, to taste
  • ¼ th teaspoon baking soda

For Chhole Gravy:

For Tadka:

  • 2 teaspoon ghee
  • ½ teaspoon cumin seeds
  • 1-inch ginger julienne
  • 3 slit green chillies
  • Pinch of red chilli powder

Recipe:

  • Start by washing the chana thoroughly and let it soak in water overnight or for at least 8-10 hours. Next, in a pressure cooker add the soaked chana, cinnamon, cloves, black cardamom, tea bag, salt, baking soda and 3 cups of water. Close the lid of the pressure cooker and cook till 5 whistles.
  • Once the chhole is cooked, let it cool. Out of the same batch, keep aside one bowl of cooked chhole and transfer it to a blender jar, add some water to form a smooth paste, and keep aside.
  • For the gravy, heat a pan and add oil and ghee together. To it add cumin seeds and bay leaf and sauté till aromatic.
  • Then add turmeric powder, chilli powder, coriander powder, cumin powder and sauté it all on a low flame, until it turns aromatic.
  • Now add tomato puree to it and cook well until it thickens and releases oil. At this point, add the boiled chana paste prepared earlier and cook well.
  • Later, as the oil separates, add the boiled chana along with water and mix everything. Now add salt to taste, and let it simmer for 2-3 minutes or until oil separates. Adjust the consistency by adding water, if required.
  • For the tadka, in a pan add ghee and cumin seeds, and let it splutter. Then add ginger juliennes, slit green chilies, a pinch of red chilli powder, and sauté it on low flame until it turns aromatic.
  • Add the prepared tadka to the chhole gravy and garnish with fresh coriander leaves, crushed kasoori methi and mix well. Your chhole is ready to relish.
  1. Chhole Pulao: A bowl of chhole pulao is enough to satisfy anyone’s craving for a one-pot meal, which is both filling and nutritious as well. With its blend of bold spices, tender chickpeas and fluffy rice, chhole pulao offers a delightful balance of taste and texture, making it a favourite among both vegetarians and food lovers seeking a wholesome, comforting dish.

Ingredients:

Recipe:

  • In a heated pressure cooker add cooking oil, to it add bay leaf, star anise, cloves, cinnamon and cumin seeds, and sauté it well.
  • Now add finely chopped onion and sauté well. After the onions are cooked well, add ginger garlic paste and sauté until it is cooked. Now add finely chopped tomato and let it cook.
  • Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, aamchur powder, kasuri methi and salt. Sauté it well on low flame.
  • Now, add a cup of soaked and boiled chana and mix everything. After sauteing it, add a bowl of soaked basmati rice and sauté it well for 1 minute. Make sure you do not break the rice. Now add 2 cups of water to the rice and stir well.
  • Close the lid of the cooker and let it cook for 2 whistles. After it is cooked, let the cooker cool down and remove the lid.
  • Now garnish the chana pulao with some fresh coriander and serve hot.

Using Ram Bandhu Punjabi Chhole Masala in your chhole recipes not only simplifies the cooking process but also guarantees authentic Punjabi flavour in every bite. Its expertly blended spices bring out the rich, robust taste that defines traditional chhole, making your dish irresistibly delicious.

Follow us for more such tasty and homemade recipes. Get a varied range of spices, pickles, papads, etc. on our official website www.rambandhu.com, and order our best-quality products today!

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