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Chole Chaat (Spicy Chickpeas)

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Chole Chaat is a zesty snack for people who enjoy spicy food. This is a very easy recipe to prepare, and quite an aromatic dish.

Recipe serves 4.

Chole ChaatIngredients:

  • 1 cup chickpeas (Garbanzo beans, Kabuli chana)
  • 1 medium size boiled potato
  • 2 tablespoons oil
  • 1/4  cup gram flour (besan)
  • 1 tablespoon finely grater ginger
  • 1 seeded minced green chili adjust to taste
  • 1 1/2  teaspoon salt adjust to taste
  • 1 teaspoon black salt (kala namak)
  • 1/2 teaspoon black pepper
  • 1 teaspoon roasted cumin powder*
  • 1 teaspoon mango powder
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice

Garnish

  • 2 tablespoon Ginger relish
  • Few slices of lemon
  • 8 Romaine lettuce leaves

Method

  1. Peel and cut the boiled potato into ¼-inch cubes.  Set aside
  2. Wash the chickpeas and soak in four cups water for at least eight hours. Chickpeas will increase to two and a half times their original volume.
  3. Drain the water and wash the chickpeas.
  4. Place the chickpeas in a pressure cooker with four cups water. Cook on medium high heat. When it starts to steam, turn down the heat to medium, and cook for another eight minutes.
  5. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
  6. Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry one to two minutes, until the color changes to golden brown.
  7. Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
  8. Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices. Cook on low heat 10 to 15 minutes.  Turn off the heat.
  9. Cook on low heat for 10 to 15 minutes.  Turn off the heat.
  10. Add the potatoes, garam masala, and lemon juice. Mix gently.
  11. Before serving, let the chickpeas sit at least half an hour to absorb all the flavors.  The gravy will
    thicken as it cools.

Serving Suggestions

  1. Chole chaat tastes best when served warm.
  2. Garnished the chole chaat with ginger relish and/or a slice of lemon.
  3. Serve chole chaat as a lettuce wrap using Romaine lettuce leaves.  It provides a nice crunch to the chaat and makes for a beautiful presentation.

Tips

  1. For an easier and quicker recipe, substitute canned chickpeas.
  2. *The roasted cumin seed powder is prepared by dry roasting whole cumin seeds and then grinding them to a powder.

33 thoughts on “Chole Chaat (Spicy Chickpeas)

  1. Hello,

    You are my kitchen guru.

    One question about chole chaat: if using canned chickpeas, do you drain them? Then how much water do you add?

    Thanks,
    Tyra

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  4. Thanks for posting lovely dishes. you are really an amazing person. God bless you.

    can you please tell which garam masala do you use. or if it is home made , can you please give the recipe of it.

  5. Thanks for posting lovely dishes. you are really an amazing person. God bless you.

    can you please tell which garam masala do you use. or if it is home made , can you please give the recipe of it.

  6. Thanks for posting lovely dishes. you are really an amazing person. God bless you.
    can you please tell which garam masala do you use. or if it is home made , can you please give the recipe of it.

  7. Hi Manjula,
    I feel very happy everytime I watch you. I feel peace because you teach vegetarian cooking and because you are nice and you are Asian like me. But I wonder if frying food is healthy or not. Frying food can cause carcinogen that causes free radicals in the body. I do not feel good when I eat fry food, even stir fry , although I know that fried food tastes so good. Do you have any receipes that does not require frying or deep frying? Thank you.

  8. Hi Mam,
    Only one thing i have to mention…. your website has made me interested in cooking… thanks to you.
    My husband blesses u a lot!!!

  9. Thank you Manjula Auntie for your amazingly simple and Delicious Recipes.
    I love the tips you give, which are so helpful.
    Thank a ton!
    Yasmeen

  10. Hello, Manjula Aunty! Thank you once again for a mouth-watering recipe. I’m going to definitely make it this weekend. Can you please tell us which brand of garam masala powder you use ? If you make it at home, can you please post a recipe for it at your convenience?

    I just feel that every brand tastes so different, and very few have the right taste, so it would be very nice to know which one you use. Thank you again for the amazing recipes.

  11. dear manjula ji…

    really truly love all your easy recipes….can you pls show the recipes for soya( nutri nuggets) biriyani and veg indo chinese noodles recipe

  12. Hi Manjula,
    Thank you for this delicious recipe. I have made it 3 times already (without the potato) and it is great! It is even delicous served cold over a bed of romaine lettuce with lemon juice squeezed on top. Simple yet very satisfying. Thank you!
    Tina

  13. Hullo Manjulaji,

    What is the make of the pressure cooker you have used? I saw that it did not have the rubber gasket which seals in the steam.

    1. Hello Babu,

      The brand is Fagor. I have been using it for the last 2 years and would highly recommend it. If you can get containers for pressure cooker from India, it makes it even more useful.

      Cheers,
      Anamika

  14. hello aunty,I have been watching your site from 2years almost.I have learnt many recipes from ur kitchen.thanks a lot.this recipe is really gud to serve for the special guests.I’m from jakartha.

  15. I would like to know where did you get that cooking sauspan from ? Is it alluminum or stain less steel….Thank You

  16. Hello Manjulaji …..Do you use ‘roasted’ cumin seed powder for this recipe?
    and also where can i buy the black salt here in US.

    1. Hi Vidya, The recipe states “roasted cumin powder” (bhuna jeera).

      Black salt is easily found in Indian grocery stores here in the US. American grocery stores don’t carry it and won’t know what you are asking for.

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