Delhi Famous Chole Bhature is perfect for bringing the mouthwatering flavors of Chandni Chowk, Delhi, right into your kitchen. This Chole Masala recipe is great for busy working women and anyone who loves Indian street food.
With its rich, spicy, and tangy flavors, Chole Masala will surely become a family favorite. Follow this simple Chole Masala recipe to enjoy a delicious and nutritious meal that is quick to prepare and full of traditional taste. (step-by-step-photo-video)
About Delhi Famous Chole Bhature:
Chole Masala, also known as Chana Masala, is a popular dish from the busy streets of Chandni Chowk, Delhi. This dish is famous for its rich, spicy, and tangy flavors. Just try it once and I bet very soon this curry will become one of your favorite curries if you love Indian food.
Chandni Chowk is a very old and busy market in Old Delhi, known for its street food. The Chole Masala from this area has a very special taste because of the mix of spices and the way it is cooked.
During my college days, weekends weren’t complete without a trip to Chandni Chowk with my family. I still remember those narrow lanes, the smell of street food all over, and the lively atmosphere were all part of our weekend fun.
There used to be a favorite shop of mine. It was a small vendor who served the best Chole Masala with piping hot bhature (fried bread). The taste was so amazing that I cannot explain it in words.
But then I shifted to Bangalore and I missed that chole bhature a lot. I found a few shops here in Bangalore where vendors sell chole bhature stating that they are “Delhi style chole bhature,” but frankly speaking, I never felt the authentic taste anywhere here in Bangalore.
So I decided to make it at home, and with lots of trial and error, I learned to make this recipe at home.
And now I enjoy this Delhi special chole anytime.
Now, I’m excited to share this recipe with you so that you can get a chance to try this recipe too.
This recipe is perfect for working women because it doesn’t take long to make. With a little planning and prep work ahead of time, you can cook the dish in less than 30 minutes.
In this Chole Masala, you get protein and nutrients from the chickpeas, making it a healthy choice for kids and adults. Also, the spices used in this recipe not only give flavor but also have many health benefits. For example, turmeric reduces inflammation, and ginger helps with digestion.
So whether you’re serving this for lunch or dinner, Chole Masala is sure to become a family favorite.
So let’s get started with the recipe and bring a bit of Chandni Chowk to your home, just the way I did, and enjoy the authentic flavor. 🙂
Chandni Chowk is a very old and busy market in Old Delhi, known for its street food. The Chole Masala from this area has a very special taste because of the mix of spices and the way it is cooked.
The recipe I’m sharing today is inspired by those wonderful flavors straight from Chandni Chowk, Delhi, and it has been a favorite in my home.
Do try this recipe and let me know how it turned out for you.
You might want to check out my Bhature Recipe and Punjabi Chole Recipe.
Serving Suggestion for Chandani Chowk Chole Bhature:
This chole masala is best served with bhature; that is how it is usually served in Chandni Chowk, Delhi. But you can serve this chole masala with poori, paratha, roti, naan, or plain rice.
Storage Suggestion:
Store leftover Chole Masala in an airtight container in the refrigerator for up to 3 days.
Reheat in a microwave or on the stovetop, by adding a little hot water if the gravy thickens too much.
Pro Tips for Chole Masala Recipe:
Soak the chickpeas overnight for the best texture.
Make sure to use roasted jeera powder and anardana powder for better results.
For an extra rich chole, make sure to add roasted paneer towards the end of cooking. You can also add boiled and slightly shallow fried potato if paneer is not available.
Chole Masala often tastes even better the next day as the flavors develop more. So, you can easily make a little extra to enjoy another day.
Do not forget to garnish chole with some fresh coriander leaves, ginger juliennes, and a squeeze of lemon juice just before serving to add more freshness and flavor.
Let the Chole Masala sit for 15-20 minutes before serving. This helps the flavors mix better.
For an authentic taste, use a mix of oil and ghee. Ghee adds a rich flavor to the dish.
Why You Should Make this Recipe:
Authentic Taste: Making Chole Masala at home lets you enjoy the real taste of Chandni Chowk in your kitchen without traveling.
Healthier Option: Homemade Chole Masala is a healthier choice since you can control the ingredients. You can use fresh, high-quality ingredients and adjust the amount of oil and spices as per your taste and preferences.
Cost-effective: Preparing Chole Masala at home is more cost effective than eating out.
Convenience: This recipe is quick and easy, perfect for busy schedules. With a little planning, you can have a delicious meal ready in under 30 minutes.
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Basic Ingredients Used to Make this Recipe:
Chickpea: This main ingredient is rich in protein and fiber, providing the base for the dish.
Gooseberry: Gooseberry is rich in Vitamin C, and adds a tangy flavor to the dish. Also, bring that dark color in chickpeas.
Tea: If you add tea powder tied in muslin cloth, you will get a dark nice color in curry.
Whole Spices: I have used cloves, cardamom, bay leaf, and star anise to enhance the overall taste and fragrance of this dish.
Chana Dal: Adds thickness and texture to the gravy, making it richer and creamier.
Oil and Ghee: I have used the combination of oil and ghee both for this recipe, to get an authentic taste.
Spices: Spices like coriander powder, red chili powder, chaat masala powder, cumin powder, chole masala powder, and kasuri methi levels are some of the spices used in this recipe.
Ginger Julienne: Adds a sharp, fresh flavor that complements the spices.
Hung Curd: Adds creaminess and a slight tang, balancing the spices.
Mint Leaves: Adds freshness and a cooling effect, enhancing the overall taste. You can use dried mint leaves if the fresh one is not available.
Tomato Paste: Forms the base of the gravy, adding tanginess and rich color.
Tamarind Paste: Adds a tangy, slightly sweet flavor and balances the heat and spices in the recipe.
Mawa/khoya: Adds richness and a creamy texture, making the gravy smooth and tasty.
Roasted Anardana Powder: Adds a tangy, fruity flavor, slightly grainy texture, and unique taste to the dish.
Paneer: Adds protein and a creamy texture, making the dish more filling and nutritious.
Others: Salt and green chili.
Delhi Famous Chole Bhature
Ingredients
To Cook Chana
- 1 cup chickpeas (overnight soaked)
- 2 tbsp amla chopped
- 2 tbsp tea
- 8 cloves
- 2 black cardamom
- 1-2 bay leaf
- 2 staranise
- 1/4th cup chana dal soaked for 2-3 hours
- 3 cups water or as needed
To cook masala
- 1 tbsp oil
- 1 tbsp ghee
- 2 red chilli
- 2 tbsp kasturi methi
- coriander leaves handful chopped
- ginger Julienne
- 1/4th cup hung curd
- 1 1/2 tbsp mint leaves chopped
- 1 cup tomato paste
- 2 tbsp tamarind paste
- 2 tsp kashmiri lal mirch powder
- 1 1/2 tsp coriander powder
- 1/2 tsp chaat masala
- 1 tsp roasted jeera powder
- 1 tsp salt
- 1 1/2 tsp chole masala powder
- 2 tbsp roasted anardana powder
- 1/4 cup mawa/khoya crumbled or grated
Others:
- 2 tbsp Desi Ghee
- 150 gm Paneer
- Vegetable Oil to roast paneer
To Garnish
- Ginger Julienne
- Green Chilli chopped
- Coriander leaves chopped
Instructions
To Cook Chole:
- In a clean washed cotton cloth add tea leaves, bayleaf, star anise, cloves and black cardamom. Tie them properly with two knot and put it in a pressure cooker along with chole.
- Add chopped amla and soaked chana dal.
- Add 3 cups of water or as needed. (Fill water enough so that the water is about 1 inch above the level of chole).
- Now close the lid and pressure cook for 1 whistle on high flame.
- Then slow the flame and cook on low flame for 30 minutes.
- Once cooked let the pressure release.
- Then take out the potli and set it aside.
- Seprate the water and chana and set aside.
To Make Chole Masala:
- Heat oil and ghee in a pan.
- Add dry red chilli, fenugreek leaves, coriander leaves and ginger Julienne. Fry for 2-3 minutes.
- After that add hung curd and fry until bread crumbs consistency.
- Then add chopped mint leaves and roast.
- Then add tomato paste and cook for 2 minute.
- Now add tamarind paste and mix well.
- Add kashmiri lal mirchi powder, coriander powder, chaat masala, roasted cumin powder, chole masala powder, roasted and powdered anardana, salt and crumbled or grated mawa.
- Mix everything well and cook for 5 minutes on high flame.
- Once you see oil started seprating add little water (leftover water from chole, which we seprated earlier, keep little water we will use it later).
- Again cook stirring in between for about 7-10 minutes on high flame.
- Then add cooked chole and mix everything well.
- Add leftover chole water and cook again until oil starts seprating.
- In a small tadka pan add 2 tbsp desi ghee and heat properly.
- Now add burning hot ghee in chole masala and cook for 20 minutes or until you see the water is getting dry.
- After that in a pan heat little oil and roast paneer cubes and add to chole and cook for another 5-7 minutes.
- Garnish with some ginger, coriander leaves and green chilli and serve hot.
Nutrition
Frequently Asked Questions About this Recipe:
Can I use canned chickpeas?
Yes, you can use canned chickpeas to save time. Just rinse them well before using.
Is it necessary to use both oil and ghee?
Oil and ghee give a richer flavor, but you can use just one. Ghee adds a distinct aroma and richness, while oil is lighter.
What can I use if I don’t have tamarind paste?
If you don’t have tamarind paste, you can use lemon juice, lime juice, or a bit of vinegar for the tangy flavor.
My Recommended Product:
Saw these serving plates on Amazon which are suitable for serving chole bhature, as you will need to serve chole with bhature, some salad, and pickle. These plates have compartments, so you might want to check them out.
Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission
I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.
The decision is yours, and whether or not you buy something is completely up to you.
- Heavy Gauge partition plates. Great way to serve food.
- Mirror finish
- Hygenic and 100% virgin material.
- Size : 30x30 cm each
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