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Punjabi Chole

Punjabi Chole

Punjabi Chole

Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 3


  • 1 cup chickpeas, garbanzo beans kabuli chana
  • 2 teabags
  • 3 tbso oil
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 2 tomatoes medium size
  • 1 green chili
  • 1 tbsp ginger shredded
  • 1 tbsp coriander powder dhania
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp black salt
  • 1 tsp garam masala
  • 1 tsp mango powder amchoor

For Garnishing

  • 1 tbsp ginger sliced
  • 1 green chili sliced long ways


  • Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
  • Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
  • In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
  • As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
  • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
  • Blend the tomatoes, ginger and green chili to make paste.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
  • Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
  • Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
  • Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
  • Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
  • Garnish choles with shredded ginger and sliced green chili.
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163 thoughts on “Punjabi Chole

  1. I cooked these today. I only used approximately 1teaspoon (7ml) of oil & yet the chole came out so tasty. Having no onion meant I could cook the tadhka in minimun oil. Great dish. I did not use besan.

  2. Hi

    Looking forward to making this. If I have ready made chana in a can how does the recipe change with teabags,etc?
    Thanks so much!

  3. Manjula. U say in your video to put ginger with Chanas and boil them. But in the recipe you say you make a paste with ginger , tomatoes and Chile. There’s no mention about boiling Chanas with ginger

    1. Mini, check this step nine
      Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.

  4. Manjulaji,

    Do I need to wait for the hot tea water to cool down? Or is it ok to soak the channas in hot tea water?

    Thank you.

  5. The written recipe says to add two more cups of water to the soaked chickpeas before pressurecooking them, while the video doesn’t show you doing that. Which is the better way?

  6. Hi Manjula,

    My husband and I loved the chole. I had used some onion as well and had roasted besan separately. I have a doubt regarding the bhature recipe though. I had used your bhatura recipe but the bhature seem to be a little dry as compared to what we eat at various outlets. Could you suggest some way to improve that?


      1. Hi Manjula,

        I had left the mixture for overnight fermentation and the dough once prepared for 3 hours. Bhatura’s were fluffy and soft (I am assuming due to fermentation), but slightly dry.

  7. Hi – Can I cook this recipe on the stove top or a slow cooker…I do not have a pressure cooker? Thanks. A friend brought this to a party and we all LOVED it and would love to make it also!

      1. For slow cooker cooking do we still need to soak for 8 hours. Also how do you cook from step 9 onwards.

        Can we add the tadka, fry onions / tomatoes and then add the cholle and cook in slow cooker for 7-8 hrs. do it sepratelt in diff pan and then add in slow cooker and the add cholle?

        Pl help.

  8. hello maam,

    I tried punjabi chole recipe.My hubby just loved it.Waiting to try most of your recipes.Thanks you so much for uploading such a lovely dish.Maam, If you have know any south indian gravy type dishes please could you upload it:).


    1. Jas, Of course Battura taste best when they are hot right from frying pan but they still taste great if you have made them 2-3 days before and heat them over skillet or in oven.

  9. I made this for a friend’s dinner party and I couldn’t stop eating it!! Best channa I’ve ever tasted. I didn’t use the teabags and it was still delicious.

  10. Hi Manjula. I enjoy your recipes, but I did not see an explanation for adding tea bags to the water. Is it for a darker color to the chole?

  11. Hi Manjula Aunty,

    I tried your punjabi chole recipe and its the best chane I ever tasted. Thank you so much again. Your recipes and the way you present it, are magical. I am a big fan of you.
    Love you so much Aunty.

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