Khatte Chole

Spicy and tangy chickpea curry


  • 2 cups dried chickpeas
  • 3 tablespoons vegetable oil
  • 1 cup white onion thinly sliced
  • 3 green cardamom pods
  • 4 garlic (coarsely crushed in a pestle and mortar)
  • 2 ginger thinly sliced
  • 1 teaspoon cumin seeds ground to a coarse powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chilli powder
  • 1 teaspoon mango powder/ Amchoor
  • 90 grams roughly chopped tomato
  • Salt to taste
  • Fresh coriander for garnish
  • Sliced green chilli for garnish (optional)


  1. Soak chickpeas in water overnight. Drain them and boil in excess water till tender.
  2. Drain the chickpeas and keep aside the stock water.
  3. Heat oil in a pan and shallow fry onions till they change colour.
  4. Add the whole cardamom pods and fry for minute.
  5. Add crushed garlic and the ginger. Saute for few seconds. Add powdered spices.
  6. Add tomato and cook till soft. Mash them lightly with the back of the spoon.
  7. Add boiled chickpeas and fry for 4-5 minutes as the masala coats them.
  8. Now add the stock, stir well and bring to a boil. Simmer and cook with the lid on 20-25minutes.
  9. Mash some of the chickpeas lightly with the back of the spoon to thicken the gravy.
  10. Garnish with fresh coriander, chillies , sliced onions and cumin powder
  11. Serve hot with puri or bhatura.

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