Khatte Chole Recipe – A Flavorful North Indian Chickpea Dish
Khatte Chole, or sour-spicy chickpeas, is a delightful North Indian dish that brings together the heartwarming flavors of chickpeas with a tangy twist. This vegetarian recipe is perfect for lunch or dinner, offering a flavorful experience that pairs beautifully with Indian breads like bhatura or thepla. Rich in protein and bursting with spices, this dish is a wholesome meal that can easily be prepared for your family or guests. Let’s dive into the detailed preparation of this scrumptious dish!
Ingredients for Khatte Chole:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1-1/2 cups (soaked overnight and boiled) |
| Onion (Thinly Sliced) | 1 large |
| Tomato (Thinly Sliced) | 1 medium |
| Cinnamon Stick (Dalchini) | 1 small piece |
| Cloves (Laung) | 2 whole |
| Fresh Ginger (Grated) | 1 inch piece |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 2 teaspoons |
| Ghee | 2 teaspoons |
| Salt | To taste |
| Green Chilli (Finely Chopped) | 1 medium |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~10g |
| Carbohydrates | ~35g |
| Fiber | ~7g |
| Fat | ~9g |
| Sodium | ~300mg |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions:
-
Soak and Boil the Kabuli Chana
Begin by soaking the white chickpeas (Kabuli Chana) in plenty of water overnight. In the morning, drain the water and transfer the soaked chickpeas to a pressure cooker. Add fresh water to cover the chickpeas and cook on medium heat for about 8 to 10 whistles (approximately 30 minutes). Once cooked, set the chickpeas aside. This ensures the chickpeas are tender and ready to absorb all the flavors of the spices. -
Prepare the Tempering
Heat 2 teaspoons of ghee in a large saucepan or kadhai over medium heat. Once the ghee is hot, add the ajwain (carom seeds), cinnamon stick, and cloves. Allow these whole spices to release their aromatic oils for about a minute. The warm ghee and spices will infuse a wonderful fragrance into the dish. -
Sauté the Onions and Ginger
Add the thinly sliced onion to the pan, along with the grated ginger. Sauté them together, stirring occasionally, for about 3-4 minutes, or until the onions become soft and slightly golden. The ginger adds a fresh, zesty note to the dish. -
Cook the Tomatoes
Add the sliced tomatoes to the pan and cook them until they soften and break down into a mushy consistency. This will take about 5-7 minutes. The tomatoes provide the base for the gravy and give the dish a lovely tangy flavor. -
Add the Spices
Once the tomatoes are soft, it’s time to add the spice powders. Stir in the red chilli powder, garam masala, coriander powder, and amchur (dry mango powder). Mix everything well and cook for 2-3 minutes until the oil starts to separate from the masala. This step helps the spices to cook thoroughly and release their full flavor. -
Combine the Chickpeas and Simmer
Add the boiled Kabuli Chana (chickpeas) to the pan along with salt to taste. Stir the chickpeas in the spice mixture, ensuring that each chickpea is well coated with the masala. Allow the mixture to simmer on low heat for about 15-20 minutes, letting the chickpeas absorb the tangy, spicy flavors of the masala. -
Adjust Seasonings
Taste the Khatte Chole and adjust the salt or spice levels if needed. If you prefer a more tangy flavor, you can add a bit more amchur (dry mango powder) to intensify the sourness. -
Garnish and Serve
Garnish the Khatte Chole with finely chopped green chilies for an extra kick of heat and a fresh burst of color. Serve hot, ideally with gehu bajra thepla (wheat and millet flatbread), bhatura (fluffy deep-fried bread), or steamed rice. Pair it with a side of fresh onion salad and a refreshing glass of masala chaas (spiced buttermilk) for a perfect North Indian brunch or lunch spread.
Serving Suggestions:
- With Bread: This dish goes wonderfully with gehu bajra thepla or bhatura, both of which are soft, pillowy breads that soak up the flavorful gravy of Khatte Chole.
- Rice Option: You can also enjoy this dish with steamed basmati rice or jeera rice for a hearty, fulfilling meal.
- Side Dishes: Pair with an onion salad, consisting of thinly sliced onions, tomatoes, cucumbers, and a sprinkle of salt and lime juice, for a refreshing contrast to the rich and spicy chole. A chilled glass of masala chaas (spiced buttermilk) complements the meal perfectly, adding a cool and tangy note.
Tips and Variations:
- Chickpeas: You can also use canned chickpeas for a quicker version of this dish, though freshly boiled chickpeas provide a better texture and flavor.
- Tanginess: If you like a more pronounced sourness, you can increase the quantity of amchur powder or add a dash of tamarind pulp for an extra tangy kick.
- Spiciness: Adjust the amount of green chilies or red chili powder based on your spice preference. For a milder version, reduce the quantity of chili powder or remove the green chilies.
- Ghee Substitute: If you prefer a vegan version, you can substitute ghee with vegetable oil or coconut oil, though ghee adds a richer, more authentic flavor.
Khatte Chole is an absolutely delightful North Indian chickpea dish, loved for its tangy, spicy, and aromatic flavors. This dish is a feast for the senses, offering a perfect balance of heat and sourness. Whether served with bread or rice, it makes for a satisfying, wholesome meal that brings the essence of North India straight to your kitchen. Enjoy it as part of a weekend brunch or a special lunch, and experience the warmth of Indian spices in every bite!
