Chole (Curried Garbanzos)

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“This is a very popular Punjabi dish (Punjab is a state in North India). For more information on some of the Indian spices used in this recipe, refer to . This recipe is posted by request, from "Vegetable Delights" by Malini Bisen.”
7 cups

Ingredients Nutrition


  1. Mash one teaspoon of the cooked chickpeas.
  2. Heat oil or ghee in a heavy skillet over medium heat.
  3. When heated, add the chopped green chilies and ginger, stir.
  4. Remove the skillet from the flame and add the red chili powder, turmeric powder and coriander powder.
  5. Stir, and return the skillet to the flame.
  6. Add the diced potatoes and saute for about 8 minutes or until the potatoes turn golden brown.
  7. Now add the cooked chickpeas and salt.
  8. Saute for a minute, and then add the 1 teaspoon of mashed chickpeas, and mango powder or tamarind pulp.
  9. Add 1 cup water and bring to a vigourous boil.
  10. Garnish with chopped coriander and sprinkle with the ground spices.
  11. Serve hot with baturas (deep fried Indian bread), or rotis (common Indian flatbread), or nan (thick Indian bread).

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