Chole, a street food classic that’s sweet, spicy, tangy, and downright addictive. And the best part? You can make this chickpea chat at home in minutes!
My Equipment:
Our Spice Blend: tinyurl.com/mww4573j
Spices: amzn.to/3Te95Xg
Pans: amzn.to/3RQO44f
Wooden utensils: amzn.to/3Lg0KhD
Hand Blender/Chopper: amzn.to/4cOAFm5
Splatter Guard: amzn.to/3XMM7d7
Chopping Board: amzn.to/3zwNtyA
Knives: amzn.to/4ctA1dv
Mini Hand Food Processor: amzn.to/4bEidei
Spice Grinder: amzn.to/4e59J1s
Ingredients — The Perfect Pantry Raid
800g tinned chickpeas (drained — no soaking, no boiling, we’re keeping it fast!)
1 tbsp mustard seeds
¼ cup oil
¼ cup dried curry leaves
2 tsp red chili powder
2 tsp salt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric
1 tbsp danya jeera (coriander-cumin powder)
1 tsp sugar
4 tbsp ketchup (trust me on this one!)
½ cup water
A handful of fresh green coriander (for that vibrant finishing touch)
Wake Up the Spices:
Start with a dry pan over medium heat—no oil just yet.
Add 1 tbsp mustard seeds and toast until they start popping (and trust me, they’ll let you know when they’re ready!).
The second they pop, in goes ¼ cup oil and ¼ cup dried curry leaves.
Fry for 10 seconds—that’s all they need to crisp up and release their gorgeous, earthy aroma.
Chickpeas In — No Fuss, No Prep:
Add 800g of tinned chickpeas—straight from the can, drained, into the pan.
This is fast and easy cooking—no soaking, no hours of boiling.
Build the Flavour Layers:
2 tsp red chili powder — for that lovely heat.
2 tsp salt — to balance the flavours.
1 tbsp ginger paste + 1 tbsp garlic paste — our essential flavour base.
1 tsp turmeric — for that vibrant golden glow.
1 tbsp danya jeera — warm, earthy coriander-cumin magic.
1 tsp sugar — a little sweetness to balance the heat.
Give it all a good mix—30 seconds is all it takes to wake up those spices and coat the chickpeas beautifully.
You’ll smell it before you see it—your kitchen’s about to smell like a bustling street market.
The Secret Weapon — Ketchup!
Yep, ketchup! We’re adding 4 tbsp—it’s the sweet, tangy hit that brings it all together.
Stir it in well, and you’ll see the chickpeas take on a gorgeous, vibrant glaze—rich, glossy, and irresistible.
Keep the heat on medium—the sugar in the ketchup can stick if you’re not careful, and we’re after caramelised, not burnt.
Loosen It Up — A Quick Simmer:
Add ½ cup water to loosen things up and create a light, saucy coating.
This also helps steam the chickpeas, making them softer and even more flavour-packed.
Bring to a gentle boil, pop the lid on, and let it cook for 5 minutes.
The chickpeas are soft, the sauce is thick and clinging to every bite, and the smell? Unreal.
Sweet, spicy, tangy—what more could you want?
Finish with a generous handful of fresh coriander—because every great dish deserves a bright, herby flourish.
Burmawala Kitchen