Uploaded February 2026 | Updated September 2026, 3 weeks ago
This recipe sounds like the ultimate comfort food—that "makha-makha" (thick and velvety) texture is exactly what makes Chola Boot so addictive. Since we are looking for that perfect balance of spice and crunch, here is your recipe polished and ready for the kitchen.
Ingredients
The Base: 2 cups Kala Chana (Black Chickpeas), soaked overnight.
The Aromatics: 1 large onion (sliced), 3–4 green chilies (slit), 2 bay leaves.
The Pastes: 1 tsp garlic paste, 1 tsp ginger paste.
The Spices: ½ tsp turmeric powder, ½ tsp red chili powder, 1 tsp roasted cumin powder.
The "Secret" Thickener: 1 ½ tbsp besan (chickpea flour) mixed with ¼ cup water.
The Toppings: Sliced cucumber, tomato, chopped coriander, sliced onion, extra green chilies, and whole roasted dry red chilies.
Instructions
1. Prep the Boot
Drain the soaking water and rinse the chana. In a pressure cooker or deep pot, add the chickpeas with enough water to cover them and a pinch of salt. Cook until tender but not mushy. Drain (reserve a little liquid if you like) and set aside.
2. Sauté the Aromatics
Heat oil in a pan over medium heat. Toss in the bay leaves, sliced onions, and green chilies. Sauté until the onions soften and turn translucent.
3. Build the Flavor
Add the ginger and garlic pastes. Cook for 30–40 seconds—just long enough for the raw aroma to vanish. Lower the heat and add the turmeric, red chili powder, and roasted cumin. Add a splash of water immediately so the spices don't burn, and stir until the oil begins to separate.
4. Combine and Thicken
Fold in the boiled chickpeas and mix well to coat every bean in the spice mix. Now, pour in your besan-water mixture. Stir continuously as it heats up; the besan will cook and create that signature thick, "makha-makha" texture that clings to the chickpeas.
5. Garnish and Serve
Transfer the hot chola boot to a serving dish. This is where we make it shine! Top it generously with:
Freshly sliced cucumbers and tomatoes.
A handful of chopped coriander.
Crispy sliced onions and green chilies.
The Finisher: Whole roasted dry red chilies for a smoky kick.
Pro Tip
If we want an extra tang, we could squeeze a bit of fresh lime juice over the top right before eating to cut through the richness of the besan.
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This recipe sounds like the ultimate comfort food—that "makha-makha" (thick and velvety) texture is exactly what makes Chola Boot so addictive. Since we are looking for that perfect balance of spice and crunch, here is your recipe polished and ready for the kitchen.
Ingredients
The Base: 2 cups Kala Chana (Black Chickpeas), soaked overnight.
The Aromatics: 1 large onion (sliced), 3–4 green chilies (slit), 2 bay leaves.
The Pastes: 1 tsp garlic paste, 1 tsp ginger paste.
The Spices: ½ tsp turmeric powder, ½ tsp red chili powder, 1 tsp roasted cumin powder.
The "Secret" Thickener: 1 ½ tbsp besan (chickpea flour) mixed with ¼ cup water.
The Toppings: Sliced cucumber, tomato, chopped coriander, sliced onion, extra green chilies, and whole roasted dry red chilies.
Instructions
1. Prep the Boot
Drain the soaking water and rinse the chana. In a pressure cooker or deep pot, add the chickpeas with enough water to cover them and a pinch of salt. Cook until tender but not mushy. Drain (reserve a little liquid if you like) and set aside.
2. Sauté the Aromatics
Heat oil in a pan over medium heat. Toss in the bay leaves, sliced onions, and green chilies. Sauté until the onions soften and turn translucent.
3. Build the Flavor
Add the ginger and garlic pastes. Cook for 30–40 seconds—just long enough for the raw aroma to vanish. Lower the heat and add the turmeric, red chili powder, and roasted cumin. Add a splash of water immediately so the spices don't burn, and stir until the oil begins to separate.
4. Combine and Thicken
Fold in the boiled chickpeas and mix well to coat every bean in the spice mix. Now, pour in your besan-water mixture. Stir continuously as it heats up; the besan will cook and create that signature thick, "makha-makha" texture that clings to the chickpeas.
5. Garnish and Serve
Transfer the hot chola boot to a serving dish. This is where we make it shine! Top it generously with:
Freshly sliced cucumbers and tomatoes.
A handful of chopped coriander.
Crispy sliced onions and green chilies.
The Finisher: Whole roasted dry red chilies for a smoky kick.
Pro Tip
If we want an extra tang, we could squeeze a bit of fresh lime juice over the top right before eating to cut through the richness of the besan.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
