Indian · Paryushan Parv

CHOLLE MASALA – Recipe No. 14

Paryushan Parv Recipe No. 2 – Cholle Masala

Cholle Masala is a Lip Smacking Punjabi Cuisine. The typical Punjabi Cholle Masala is made with garlic and onion and it is very spicy and tasty. But today I am making it without garlic and onion. For gravy I have added poppy seeds and cashew nuts which will thicken gravy.

Equipment used –

  1. Pressure Cooker
  2. Wok (Hawkins Futura Non-Stick Kadhai Deep-Fry Pan, 2.5 Litres/26cm, Black)
  3. Grinder

Prep Time – 8 Hours                                                    Cook Time – 20 Mins

Ingredients –

  1. White Chickpeas (छोले) – 1 Cups (Urban Platter Whole White Chickpeas (Kabuli Chana), 1Kg)
  2. Salt (नमक) – 1 Tsp. + To Taste
  3. Water (पानी)
  4. Poppy Seeds (छस छस) – 2 Tbsp. (Urban Platter Poppy Seeds (Khus Khus), 400g)
  5. Cashew Nuts (काजू) – 8 Nos. (Arya Farm Organic Whole Cashew, 200g)
  6. Tomato (टमाटर) – 2 Nos.
  7. Green Chilli (हरी मिर्ची) – 2 Nos.
  8. Oil (तेल) – 4 Tbsp.
  9. Asafoetida (हिंग) – Pinch
  10. Mustard Seeds (राई) – ½ Tsp.
  11. Cumin Seeds (जीरा) – ½ Tsp.
  12. Fennel Seeds (सोंफ) – ½ Tsp.
  13. Bay Leaf (तेज़ पता) – 1Nos. (Home Of Spices Bay leaves(Tejpatta) 100GMS)
  14. Dried Red Chilli (सुखी लाल मिर्ची) – 2 Nos.
  15. Red Chilli Powder (लाल मिर्ची पाउडर) – 1 ½ Tbsp.
  16. Turmeric Powder (हल्दी) – 1 Tsp.
  17. Coriander Powder (धनिया पाउडर) – 1 Tbsp.
  18. Cholle Masala (छोले मसाला) – 2 Tbsp.


  1. Soak white chickpeas in hot water with 1 tsp. of salt for 7-8 hours in a hot case so that temperature of water remains same.2017-08-28-07-11-04
  2. Soak poppy seeds and cashew nuts in water for 5-6 hours.2017-08-28-07-12-24
  3. Now pressure cook soaked chickpeas until they are soft.2017-08-28-07-15-56
  4. Now take grinder and grind together tomato, green chilli, poppy seeds and cashew nuts.2017-08-28-07-17-55
  5. Take a wok and heat oil and add asafoetida, mustard seeds, cumin seeds and fennel seeds and allow them to crackle.
  6. Now add bay leaf and dried red chilli.
  7. Add tomato mixture and sauté it for some mins.
  8. Now add salt, red chilli powder, turmeric powder, coriander powder and cholle masala and cook until the oil leaves the sides of wok.2017-08-28-07-19-55
  9. Now add chickpeas and allow it to cook.
  10. After 1 boil switch off the flame
  11. Serve hot with Parantha or Puri.IMG_2017-08-28_07-00-40Cholle Masala


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2 thoughts on “CHOLLE MASALA – Recipe No. 14

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