We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chikkar Chole is a rich and flavorful chickpea curry that originates from the northern regions of India, particularly Punjab. Unlike regular chole, this traditional preparation is known for its thick, earthy gravy and robust blend of spices, giving it a distinctive homestyle taste. The word "Chikkar" refers to the muddy or rustic texture of the gravy, which coats the chickpeas beautifully and enhances their flavor.
Deeply rooted in Punjabi cuisine, Chikkar Chole holds cultural significance as...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Soak chickpeas overnight in water.
Add soaked chickpeas, water, and salt to a pressure cooker. Pressure cook for 4 whistles.
Take half of the cooked chickpeas in a bowl and add them to a mixie jar.
Add garlic pods, boiled potato, curd, and chickpeas broth to the jar. Grind into a fine paste.
Heat oil in a kadhai and sauté chopped onion until translucent.
Add finely chopped green chili and the prepared paste. Keep the flame low.
Add roasted cumin powder, chole masala, coriander powder, turmeric powder, kasoori methi, and red chili powder. Mix well and cover cook for 7-8 minutes.
Add the remaining cooked chickpeas along with the stock to the kadhai. Mix well.
Cover and cook for 10-15 minutes.
Add garam masala and finely chopped coriander leaves. Mix well.
Heat oil in a small pan and add thin ginger slices and slited green chilies. Cook for a minute.
Pour the tadka over the chole and let it rest for some time.
Chikkar Chole is ready to serve hot with Jeera rice or Kulchas.
Want to keep this recipe for later? We can email it to you!
Soak chickpeas overnight for at least 8–10 hours to ensure they cook evenly and become soft and creamy.
You can substitute chole masala with a mix of garam masala and amchur powder if unavailable.
Do not make the gravy too thin. Chikkar Chole is traditionally known for its thick, coating consistency.
The secret to authentic Chikkar Chole lies in patience, slow simmering and a thick, rustic gravy are what give this Punjabi favorite its irresistible taste and comforting appeal.
Why is it called Chikkar Chole?
The word "Chikkar" means mud, referring to the thick, rustic gravy that clings to the chickpeas and gives the dish its unique character.
Is Chikkar Chole different from regular Punjabi Chole?
Yes. Chikkar Chole has a thicker, drier, and more intensely spiced gravy compared to the regular Punjabi chole curry.
Which type of chickpeas work best for Chikkar Chole?
Kabuli chana (white chickpeas) are traditionally used as they become soft and absorb the flavors beautifully.
Can Chikkar Chole be prepared in advance?
Absolutely! In fact, Chikkar Chole tastes even better the next day as the spices have more time to blend and develop deeper flavors.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
