Dry Chole (for Tiffin) | How to make Dry Chole (for Tiffin)

By U K  |  24th Nov 2016  |  
4 from 1 review Rate It!
  • Dry Chole (for Tiffin), How to make Dry Chole (for Tiffin)
Dry Chole (for Tiffin)by U K
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About Dry Chole (for Tiffin) Recipe

Since we always prefer dry food in Tiffins (fear of spillovers while travelling), but at the same time we want it to be filling too which would give us strength to continue for the rest of the day till we get home. This dish makes up perfectly for that need and is a winner.

Dry Chole (for Tiffin) is an authentic dish which is perfect to serve on all occasions. The Dry Chole (for Tiffin) is delicious and has an amazing aroma. Dry Chole (for Tiffin) by U K will help you to prepare the perfect Dry Chole (for Tiffin) in your kitchen at home. Dry Chole (for Tiffin) needs 600 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dry Chole (for Tiffin). This makes it easy to learn how to make the delicious Dry Chole (for Tiffin). In case you have any questions on how to make the Dry Chole (for Tiffin) you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like U K. Dry Chole (for Tiffin) will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Dry Chole (for Tiffin)

Ingredients to make Dry Chole (for Tiffin)

  • Kabuli Chana (white chick peas) 250 gms
  • 1 tsp cumin Seeds (Jeera)
  • 2 onions, finely chopped
  • Thumb long ginger chopped
  • 2 Grated cloves of garlic, chopped
  • 2 tsp chole masala
  • 2 tsp chili powder
  • 2 Tblspn tomato Puree
  • 1/2 tsp turmeric powder
  • 1 sachet Tata Sampann Punjabi Chole masala
  • 1 Tamalpatra
  • 5-6 Black pepper full
  • 3-4 cloves
  • 2 BLACK cardamom
  • 1 tbsp coriander (dhania) powder
  • 1 tsp cumin seeds (jeera) powder
  • oil as per need
  • salt as per taste
  • Some fresh grated coconut for garnish

How to make Dry Chole (for Tiffin)

  1. Soak Kabuli Chana overnight or 10 hours.
  2. Drain water.
  3. Take the Chana in a cooker and add the whole garam masala and Jeera.
  4. Pressure cook for 3 whistles.
  5. Cool off and keep aside.
  6. In a large wok, heat some oil and fry onion till translucent.
  7. Add all the remaining Ingredients and spices except the Punjabi Chole Masala and stir well to make a thick paste.
  8. Once the paste starts leaving oil, add the contents of the pressure cooker in the wok and stir.
  9. Adjust salt as per taste.
  10. Keep it on a high flame till it boils and add some Punjabi Chole Masala on top and switch off the gas.
  11. You can make thick or thin gravy based on your need to eat.
  12. For tiffins, keep it dry.
  13. Garnish with fresh grated coconut while serving.
  14. Serve it with Bhature, Puri, Roti or even plain bread in Tiffin.
  15. Your Dry Chole will look awesome in the #BorosilGlassTiffinSets :)
  16. Thank and Bless me. :D

My Tip:

The grated coconut sprinkled gives it a Maharashtrian style taste and smells awesome once the lunchbox is opened. I am sure you will love such LunchBoxIdeas , wont you? :)

Reviews for Dry Chole (for Tiffin) (1)

Kanak Patel2 years ago

Yummy! lovely picture...