Rawalpindi Chole Recipe

Recipe By Slurrp

Rawalpindi Chole is a popular North Indian dish made with chickpeas cooked in a spicy and tangy tomato-based gravy. It is a flavorful and hearty dish that is often enjoyed with rice or Indian breads like naan or roti. The dish gets its name from the city of Rawalpindi in Pakistan, where it is believed to have originated. The combination of aromatic spices and the richness of the chickpeas make this dish a favorite among vegetarians and non-vegetarians alike.

4
21 Rating -
Rate
Vegdiet
1hr 35minstotal
1hr 35m.total
Rawalpindi Chole
plan
Bookmark

ingredients serve

Ingredients for Rawalpindi Chole Recipe

  • 1/2 cup Dried Chickpeas
  • 2 cup Water
  • 1/2 teaspoon Salt
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin Seeds
  • 1/2 Bay Leaf
  • 1/2 stick Cinnamon
  • 1/2 Onion, Finely Chopped
  • 1/2 tablespoon Ginger Garlic Paste
  • 1 Tomatoes, Finely Chopped
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Garam Masala
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Rawalpindi Chole Recipe

Cooking Directions

  • STEP 1.Soak the chickpeas overnight in water. Drain and rinse them before cooking.
  • STEP 2.In a pressure cooker, add the soaked chickpeas, water, and salt. Cook for about 20 minutes or until the chickpeas are tender.
  • STEP 3.In a separate pan, heat oil and add cumin seeds, bay leaf, and cinnamon stick. Saute until fragrant.
  • STEP 4.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
  • STEP 5.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft and the spices are well combined.
  • STEP 6.Add the cooked chickpeas along with the cooking liquid to the tomato mixture. Simmer for 10-15 minutes to allow the flavors to meld together.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

  • For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.
  • If you prefer a spicier dish, you can increase the amount of red chili powder or add green chilies.
  • To save time, you can use canned chickpeas instead of soaking and cooking dried chickpeas.

Storage and Serving

  • Leftover Rawalpindi Chole can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish in a pan or microwave before serving.
  • Serve the chole with rice, naan, or roti for a complete meal.
Nutrition
value
535
calories per serving
9 g Fat30 g Protein79 g Carbs42 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    30g
  • Carbs
    79g
  • Fiber
    42g

MacroNutrients

  • Carbs
    79g
  • Protein
    30g
  • Fiber
    42g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    306mg
  • Iron
    12mg
  • Vitamin A
    1622mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    377mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    64mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    310mg
  • Manganese
    6mg
  • Phosphorus
    478mg
  • Selenium
    53mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp