Made with Welza Chhole Masala
🕒 Prep Time: 15 mins + Overnight Soaking
🔥 Cook Time: 30–40 mins
🍽️ Serves: 4
🧂 Ingredients
Kabuli Chana (white chickpeas) – 1 cup (soaked overnight)
Onions – 2 medium (finely chopped)
Tomatoes – 2 medium (pureed)
Ginger-garlic paste – 1 tbsp
Green chilli – 1 (slit)
Welza Chhole Masala – 2 tbsp
Cumin seeds – 1 tsp
Dry amla (optional, for dark color) – 1–2 pieces
Bay leaf – 1
Salt – to taste
Oil or ghee – 2 tbsp
Water – as needed
Coriander leaves – for garnish
Lemon wedges – for serving
🥣 Instructions
1. Cook the Chickpeas
Pressure cook soaked chickpeas with salt, bay leaf, and amla (if using) for 5–6 whistles or until soft.
Drain and set aside. Keep the cooking water (stock).
2. Prepare the Masala Base
Heat oil/ghee in a pan.
Add cumin seeds; let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilli. Cook till raw smell goes.
Add tomato puree and cook till oil separates.
3. Add Spices
Add 2 tbsp Welza Chhole Masala and mix well.
Cook for 2–3 mins until the masala is fully blended and aromatic.
4. Simmer the Chhole
Add cooked chickpeas and some reserved stock (1 to 1½ cups).
Simmer on low heat for 15–20 minutes for deep flavor.
Mash a few chana with the back of the spoon to thicken gravy.
5. Garnish & Serve
Finish with chopped coriander leaves and a squeeze of lemon.
Serve hot with bhature, puri, naan, or jeera rice.
💡 Pro Tips
For a darker color, boil chickpeas with amla or tea bag.
Add a small cube of jaggery for balance if using extra-spicy masala.
You can dry roast Welza Chhole Masala for a smoky twist.
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🍽️ Chhole Kulche