Chickpea, or as it is commonly known, Chhole curry, is a delectable dish in Indian cuisine. It is consumed across India and served in different preparations. It is a flavourful dish that has a rich taste. This versatile dish even has a historical significance. The rich flavour profile of this dish makes it widely popular. Preparing a bowl of Punjabi Chhole that is deeply satisfying and comforting can be a little tricky for some people. This article serves as a guide to beginners who wish to make Punjabi Chhole and the benefits of a secret ingredient, Chhole masala powder.

Why Indians Love Punjabi Chhole?

Punjabi Chhole stands out from other chickpea curries for its bold, tangy, and aromatic flavour. It forms the core of a hearty and fulfilling meal, typically paired with bhature, jeera rice, or paranthe. The dish’s distinctive flavour comes from the perfect blend of spices that give it depth and warmth. The base of onions, tomatoes, ginger, and garlic is cooked slowly to enhance its richness, and the combination of garam masala, coriander, and cumin creates that signature Punjabi aroma.

The dish also holds nostalgic value. It’s often associated with festive breakfasts, Sunday brunches, or street food indulgences in Delhi and Amritsar. Beyond taste, Chhole is also healthy, providing a good dose of plant-based protein, fibre, and iron, making it a balanced and nourishing meal.

The Secret Ingredient: Chhole Masala Powder

One of the key elements that makes Punjabi Chhole stand out is the Chhole masala powder. While each household may have its own version, this spice blend typically includes coriander seeds, cumin, dried pomegranate seeds (anardana), black pepper, cinnamon, cloves, cardamom, and amchur (dry mango powder). Together, these ingredients create a balanced mix of spice, tang, and earthy sweetness that defines authentic Punjabi Chhole. Using store-bought Chhole masala is convenient for beginners, but if you want to take your dish to the next level, making your own blend at home adds freshness and aroma. Simply dry roast the spices until fragrant, grind them into a fine powder, and store them in an airtight jar for future use.

Step-by-Step Preparation Guide

Soak and Boil the Chickpeas

Begin by soaking one cup of dried chickpeas overnight in plenty of water. The next morning, drain and pressure cook them with salt and a pinch of baking soda until soft and tender. You can also use canned chickpeas for convenience, but fresh ones give better texture and taste.

 Prepare the Base

In a heavy-bottomed pan, heat oil or ghee and add bay leaves, cumin seeds, and a pinch of asafoetida. Add finely chopped onions and sauté until golden brown. Then mix in ginger-garlic paste and cook until the raw smell disappears.

Add Tomatoes and Spices

Add pureed or finely chopped tomatoes and cook until the oil separates. Stir in turmeric, red chilli powder, coriander powder, and most importantly, Chhole masala powder.

Combine Chickpeas and Simmer

Add the boiled chickpeas to the masala base along with some of the cooking water. Mix well and let it simmer for 15–20 minutes, allowing the flavours to blend beautifully. You can add a black tea bag while boiling chickpeas to give them a deep brown colour, a popular Punjabi trick.

Garnish and Serve

Finish by sprinkling garam masala and fresh coriander leaves on top. Serve hot with bhature, naan, or jeera rice and a side of pickled onions or green chutney.

Conclusion

Making Punjabi Chhole at home might seem challenging at first, but with the right ingredients and a bit of patience, you can recreate the authentic restaurant-style flavour in your kitchen. The key lies in choosing the best Chholey masala powder and slow-cooking the base to perfection. This comforting, protein-packed dish is not just a treat for your taste buds but also a heartwarming symbol of India’s rich culinary heritage, a perfect dinner choice for any day of the week.