Uploaded July 2026 | Updated September 2026, 3 weeks ago
This Punjabi Chikkad Chole turns out incredibly rich, smooth, and packed with flavour. ✨ Pair it with bread kulchas and green chutney, and you have the ultimate comfort meal. The full written recipe and my special chana masala recipe are mentioned below. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
Full written recipe - Punjabi Chikkad Chole
Prep Time: 15–20 minutes + overnight soaking
Cooking Time: 35–40 minutes
Serving: 3–4
Ingredients:
Boiling Chickpeas
CHICKPEAS | काबुली चना 1 CUP (WASHED & SOAKED OVERNIGHT OR 8–10 HOURS)
POTATO | आलू 1 MEDIUM SIZED
BAY LEAF | तेज़ पत्ता 2 NOS.
CINNAMON | दालचीनी 1 INCH
BLACK CARDAMOM | बड़ी इलायची 2 NOS
CLOVES | लौंग 5–6 NOS
WATER | पानी AS REQUIRED
Paste
GARLIC | लहसुन 10–12 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 3 NOS.
FRESH CORIANDER STEMS | हरे धनिये की डंठल A HANDFUL
CURD | दही 1/2 CUP
Tempering & Cooking
MUSTARD OIL | सरसों का तेल 2–3 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
HING | हींग 1/4 TSP
ONION | प्याज़ 2 SMALL SIZED (CHOPPED)
chickpeas MASALA | छोले मसाला 1.5 TBSP
SALT | नमक TO TASTE
BOILED CHICKPEAS | उबले छोले AS PREPARED
Second Tempering
GHEE | घी 2 TBSP
CAROM SEEDS | अजवाइन 1/2 TSP
HING | हींग 1/4 TSP
KASURI METHI | कसूरी मेथी 1 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
GINGER | अदरक A HANDFUL (JULIENNE)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
Finish
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Add the soaked chickpeas and potato into a pressure cooker. Tie the whole spices into a small muslin potli and add that in as well. Add water until it sits about an inch above the chickpeas. Close the lid and cook on medium flame for about 15 minutes. Switch off the flame and let the cooker depressurise naturally.
Once open, check the potatoes should be fully cooked and the chickpeas soft. Discard the potli. Remove the boiled potatoes and a small handful of the chickpeas into a separate bowl and let them cool down enough to blend.
Once slightly cooled, transfer the reserved potato and chickpeas to a mixer jar. Add ingredients of the laste and blend into a completely smooth, fine paste and set aside.
Heat a kadhai and add mustard oil, let it smoke properly. Lower the flame and add cumin seeds, hing, and the chopped onions and cook on high flame, until they turn light golden brown.
Lower the flame and add the prepared paste, stir it slightly and then add chana masala and salt. Cook on high flame, roast the masala until the masala stops sticking to the kadhai.
Add the boiled chickpeas along with the water and mix well. Bring everything to a boil.
Once it comes to a boil, cook for 7–8 minutes. You will see the consistency thicken up beautifully. Taste and adjust salt. Switch off the flame.
Heat a tadka pan and add ghee. Once hot, add remaining ingredients of the second tempering and then pour the tadka directly over the chole and mix well.
Finish with fresh coriander and mix.
Your masaledar Chikkad Chole is ready. Serve hot with bread kulcha, bhature, or puri.
Special Chana Masala
Ingredients:
WHOLE SPICES
CUMIN SEEDS | जीरा 2 TBSP
CORIANDER SEEDS | धनिया 3 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
CLOVES | लौंग 5 NOS.
BAY LEAVES | तेज पत्ता 3 NOS.
CINNAMON STICK | दालचीनी 2 INCH
STAR ANISE | चकरी फूल 1 NO.
BLACK CARDAMOM | बड़ी इलायची 3 NOS.
GREEN CARDAMOM | हरी इलायची 5-6 NOS.
MACE | जावित्री 1 NO.
SPICY RED CHILLIES | तीखी लाल मिर्च 4-5 NOS.
POMEGRANATE SEEDS | अनारदाना 3 TBSP
KASURI METHI | कसूरी मेथी 1 TBSP
FENUGREEK SEEDS | मेथी के बीज 1/4 TSP
SALT | नमक A PINCH
POWDERED SPICES
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
BLACK SALT | काला नमक 2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
Method:
Set a pan on high heat, add the whole spices once the pan gets hot, lower the flame & dry roast until fragrant.
Once the aroma starts to release, add kasuri methi, methi seeds, salt into the pan, toast them as well along with other spices, after a minute transfer it in a plate and cool down to room temperature.
Transfer the cooled spices to a grinding jar, and add amchur powder, black salt & kashmiri red chilli powder, grind into a fine powder, you can also grind to a coarse powder as per your preference.
Your special chickpeas masala is ready, store them in an airtight container in a cool and dry place
#YFL #SanjyotKeer #chikkadchole #cholerecipes
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Boiling Chole 1:27
Making the Special Paste 2:59
Tempering and Final Cooking 4:58
Second Tempering 7:55
Plating 9:06
Outro 10:22
This Punjabi Chikkad Chole turns out incredibly rich, smooth, and packed with flavour. ✨ Pair it with bread kulchas and green chutney, and you have the ultimate comfort meal. The full written recipe and my special chana masala recipe are mentioned below. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
Full written recipe - Punjabi Chikkad Chole
Prep Time: 15–20 minutes + overnight soaking
Cooking Time: 35–40 minutes
Serving: 3–4
Ingredients:
Boiling Chickpeas
CHICKPEAS | काबुली चना 1 CUP (WASHED & SOAKED OVERNIGHT OR 8–10 HOURS)
POTATO | आलू 1 MEDIUM SIZED
BAY LEAF | तेज़ पत्ता 2 NOS.
CINNAMON | दालचीनी 1 INCH
BLACK CARDAMOM | बड़ी इलायची 2 NOS
CLOVES | लौंग 5–6 NOS
WATER | पानी AS REQUIRED
Paste
GARLIC | लहसुन 10–12 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 3 NOS.
FRESH CORIANDER STEMS | हरे धनिये की डंठल A HANDFUL
CURD | दही 1/2 CUP
Tempering & Cooking
MUSTARD OIL | सरसों का तेल 2–3 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
HING | हींग 1/4 TSP
ONION | प्याज़ 2 SMALL SIZED (CHOPPED)
chickpeas MASALA | छोले मसाला 1.5 TBSP
SALT | नमक TO TASTE
BOILED CHICKPEAS | उबले छोले AS PREPARED
Second Tempering
GHEE | घी 2 TBSP
CAROM SEEDS | अजवाइन 1/2 TSP
HING | हींग 1/4 TSP
KASURI METHI | कसूरी मेथी 1 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
GINGER | अदरक A HANDFUL (JULIENNE)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
Finish
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Add the soaked chickpeas and potato into a pressure cooker. Tie the whole spices into a small muslin potli and add that in as well. Add water until it sits about an inch above the chickpeas. Close the lid and cook on medium flame for about 15 minutes. Switch off the flame and let the cooker depressurise naturally.
Once open, check the potatoes should be fully cooked and the chickpeas soft. Discard the potli. Remove the boiled potatoes and a small handful of the chickpeas into a separate bowl and let them cool down enough to blend.
Once slightly cooled, transfer the reserved potato and chickpeas to a mixer jar. Add ingredients of the laste and blend into a completely smooth, fine paste and set aside.
Heat a kadhai and add mustard oil, let it smoke properly. Lower the flame and add cumin seeds, hing, and the chopped onions and cook on high flame, until they turn light golden brown.
Lower the flame and add the prepared paste, stir it slightly and then add chana masala and salt. Cook on high flame, roast the masala until the masala stops sticking to the kadhai.
Add the boiled chickpeas along with the water and mix well. Bring everything to a boil.
Once it comes to a boil, cook for 7–8 minutes. You will see the consistency thicken up beautifully. Taste and adjust salt. Switch off the flame.
Heat a tadka pan and add ghee. Once hot, add remaining ingredients of the second tempering and then pour the tadka directly over the chole and mix well.
Finish with fresh coriander and mix.
Your masaledar Chikkad Chole is ready. Serve hot with bread kulcha, bhature, or puri.
Special Chana Masala
Ingredients:
WHOLE SPICES
CUMIN SEEDS | जीरा 2 TBSP
CORIANDER SEEDS | धनिया 3 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
CLOVES | लौंग 5 NOS.
BAY LEAVES | तेज पत्ता 3 NOS.
CINNAMON STICK | दालचीनी 2 INCH
STAR ANISE | चकरी फूल 1 NO.
BLACK CARDAMOM | बड़ी इलायची 3 NOS.
GREEN CARDAMOM | हरी इलायची 5-6 NOS.
MACE | जावित्री 1 NO.
SPICY RED CHILLIES | तीखी लाल मिर्च 4-5 NOS.
POMEGRANATE SEEDS | अनारदाना 3 TBSP
KASURI METHI | कसूरी मेथी 1 TBSP
FENUGREEK SEEDS | मेथी के बीज 1/4 TSP
SALT | नमक A PINCH
POWDERED SPICES
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
BLACK SALT | काला नमक 2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
Method:
Set a pan on high heat, add the whole spices once the pan gets hot, lower the flame & dry roast until fragrant.
Once the aroma starts to release, add kasuri methi, methi seeds, salt into the pan, toast them as well along with other spices, after a minute transfer it in a plate and cool down to room temperature.
Transfer the cooled spices to a grinding jar, and add amchur powder, black salt & kashmiri red chilli powder, grind into a fine powder, you can also grind to a coarse powder as per your preference.
Your special chickpeas masala is ready, store them in an airtight container in a cool and dry place
#YFL #SanjyotKeer #chikkadchole #cholerecipes
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Boiling Chole 1:27
Making the Special Paste 2:59
Tempering and Final Cooking 4:58
Second Tempering 7:55
Plating 9:06
Outro 10:22
