Chikar Chole
Chikar Chole
5 from 1 vote
Prep: 15 minutes
Cook: 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Indulge in the rich flavours and aromatic spices of Chikar Chole. This dish is a culinary delight that's not only satisfying but also simple to prepare. Perfect for those who love a good blend of taste and tradition.

Nutrition: per serving



  • 2 cans Chickpeas 400g each, drained and rinsed
  • 1 large large onion Finely chopped
  • 2 medium Tomatoes Pureed
  • 3 cloves Garlic Minced
  • 1- inch piece of ginger Grated
  • 2 Green Chilies Slit
  • 1 tsp Cumin Seeds
  • Salt To taste
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Chili Powder
  • 1 tsp Garam Masala
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Amchur Dried mango powder
  • 60 ml Oil
  • Fresh cilantro leaves Chopped (for garnish)


  • Take one can of drained chickpeas and roughly mash them using a fork or potato masher. This will help thicken the sauce.
  • In a large pan, heat the cooking oil over medium heat.
  • Add the cumin seeds and let them splutter.
  • Add the finely chopped onions and saute until they turn golden brown.
  • Stir in the minced garlic and grated ginger. Saute for a minute until fragrant.
  • Add the pureed tomatoes and cook until the oil starts to separate from the masala.
  • Lower the heat and add the coriander powder, turmeric powder, red chili powder, ground cumin, ground coriander, and slit green chilies.
  • Cook the masala until the oil starts to separate again.
  • Add the whole chickpeas and the mashed chickpeas to the masala. Mix well.
  • Season with salt and continue to cook for another 10-15 minutes, allowing the flavours to meld.
  • Sprinkle garam masala and amchur over the chole. Mix well.
  • If the consistency is too thick, you can add some water to achieve your desired sauce consistency.
  • Once the chole is well-cooked and the flavours have developed, remove from heat.
  • Garnish with freshly chopped cilantro leaves.
  • Chikar Chole with mashed chickpeas is best served hot with steamed rice, naan, or roti.

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