Recipe by: Sandhya Puri

Source: Family recipe

Serves: 4 – 6


  • 1 cup dry garbanzo beans
  • 2 tea bags
  • 1 tsp cumin seeds
  • 3 medium onions, chopped small
  • 3 medium tomatoes, chopped fine
  • 3 cloves garlic, chopped fine
  • 1.5 inch ginger, chopped fine
  • I green chili, chopped fine
  • 2-3 tbsp. oil/ ghee


  • 1 tsp coriander powder
  • 1 tsp kashmiri chili powder
  • ½ tsp dry mango powder
  • 2 tsp chole powder
  • 1 tsp garam masala
  • Salt

Serving suggestions

  • Sliced onions
  • Lemon wedges
  • Slit green chilies
  • Corriander leaves


  • Rinse the garbanzo beans well. Add 1 tsp salt and soak them overnight in sufficient water. The beans will double in size so make sure the dish is large enough and there is enough water
  • Pressure cook the Garbanzo beans with 2 tea bags and sufficient water to cover the beans. Cook for 3 whistles. Let the pressure release and then open the cooker. The garbanzo beans should be soft but not mushy. Remove the tea bags and set the pressure cooked with the water aside
  • In a pan, heat the oil. Add the cumin seeds, when they sputter, add the onions, garlic, ginger, green chilies and cook till the onions are light brown.
  • Add the tomatoes and fry till they are cooked well and they release oil. Add all the spices with the exception of the garam masala. Cook for 2 minutes so that the raw taste of spices is lost
  • Add the masala to the pressure cooker with the garbanzo beans. Clean the pan with about a cup of water and pressure cook the chole and masala together for 1 whistle
  • When the pressure cooker opens, cook down the chole on a slow flame till some of the water dries up and the consistency you want is reached. Mash some of the chole to get a thicker consistency. Add the garam masala when the consistency you want is reached. Don’t cook after adding garam masala
  • Serve with onions, lemon, slit chilies and coriander leaves

Download Pdf version here: indian-chole_sandhya