Thursday, 7 January 2016

Kadai Chole !

Chickpea being my favourite ingredient I always love to play around with it and try different dishes with it. Following the Kadai Mushrooms and Kadai Bindi now its time for Kadai Chole.
This can be made as a gravy dish or a semi dry dish that can be served with rotis, naans or kulchas.
THe freshly ground masala always takes the recipe to a different level making it flavorful and delicious.

  • 250 gms Chickpeas
  • 2 tbsp Oil
  • 1/2 tsp Cumin / Fennel seeds
  • a pinch of Asafoedita
  • 1 tbsp chopped Ginger and Garlic
  • 3 Cloves
  • 1 Big Onion (Chopped finely)
  • 2 Tomatoes (Chopped finely)
  • 2 Green Chillis (slit)
  • salt as needed
  • 1/2 tsp Red Chilli pwder
  • 1 tsp Coriander Powder
  • a pinch of turmeric
  • 1/2 red capsicum
  • 1/2 green capsicum

For Kadai Masala
  • 2 tsp Coriander Seeds
  • 2 Dry Red Chilli
  • 1 tsp Black Pepper corns
  • 1 tsp Cumin Seeds (Jeera)
  •  2 Cloves
  • 2 small Cinnamon sticks
  • 1 tsp Fennel Seeds (optional)
  • 1 Green Cardamom

  • Dry roast the spices mentioned for  Kadai Masala, cool them and make into a coarse powder.

  • Soak chole overnight and pressure cook for 2 - 3 whistles until they are cooked soft.
  • Heat oil in a kadai / pan , add cloves, cumin (or fennel) followed by Hing, ginger and garlic.
  •  Add finely chopped onions and saute until they are slightly brown and then add the tomatoes and slit green chillis to it.
  • Cook tomatoes till they turn soft.
  •  Add the red chilli powder, coriander and turmeric powders, and salt to taste.
  • Sprinkle little water and combine the masala well and cook till raw smell leaves.
  • Now add the boiled chickpeas along with some water (in which its boiled)

  • Add the kadai masala (1 to 1 1/2 tbsp)  and the chopped capsicums, close and simmer for 10 minutes.
  • Turn of stove , squeeze some lemon juice, garnish with coriander and serve hot with rotis or rice.


  • Kadai masala can be made in more quantity and kept beforehand and just use when making this.
  • Adding capsicums are optional but they give a nice crunchy bite amidst the soft chole.
  • This is a semi dry kadai version and not a gravy recipe.

With Love,

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