Chhole in Bengali style | How to make Chhole in Bengali style

By Paramita Majumder  |  15th Jan 2017  |  
4 from 1 review Rate It!
  • Photo of Chhole in Bengali style by Paramita Majumder at BetterButter
Chhole in Bengali styleby Paramita Majumder
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About Chhole in Bengali style Recipe

Chickpeas with potato and dessicated coconutin the curry makes this very special, best served with pooris or parathas.

Chhole in Bengali style is delicious and authentic dish. Chhole in Bengali style by Paramita Majumder is a great option when you want something interesting to eat at home. Restaurant style Chhole in Bengali style is liked by most people . The preparation time of this recipe is 15 minutes and it takes 25 minutes to cook it properly. Chhole in Bengali style is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chhole in Bengali style. Chhole in Bengali style is an amazing dish which is perfectly appropriate for any occasion. Chhole in Bengali style is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chhole in Bengali style at your home.

Chhole in Bengali style

Ingredients to make Chhole in Bengali style

  • chickpeas 2 cups
  • onion 1 sliced
  • garlic pods crushed 3
  • Dried coconut 2 tsp
  • ginger 1 tsp crushed
  • potato 1 cut incubes
  • tomato 1 chopped
  • For tempering
  • Cumin seed , methi seeds , coriander seeds , Kalaonji seeds and mustard seeds together 1/2 tsp (paanchphoron)
  • Dry red chilli 1
  • bay leaf 1
  • cumin powder 1 tsp
  • coriander powder 1 tsp
  • chilli powder 1 tsp
  • Green chilli 2
  • salt as per taste
  • oil 3 tsp
  • sugar 1/2 tsp
  • Garam masala powder 1/2 tsp
  • Fresh coriander leaves chopped 1 tsp

How to make Chhole in Bengali style

  1. Soak chickpeas after washing in salt water for 6-8 hrs, and then Pressure cook with baking soda for 6-8 whistles.
  2. Heat oil fry potatoes until golden brown and keep aside.
  3. In the same pan, heat some more oil and then and add paanch phoron , [Paanch phoron is a combination of whole spices in equal quantities, the spices include : cumin seeds, methi seeds, coriander seeds , mustard and kalaonji seeds] along with a bay leaf.
  4. Once they splutter, add the chopped onion and garlic, saute for few seconds and then add minced ginger. saute for few more minutes.
  5. Add chopped tomatoes, stir well and then add turmeric powder , cumin powder and coriander powder.
  6. Saute for 2-3 mins and then add chilli powder and salt.
  7. Add green chillies and dessicated coconut, cook for 3-4 minutes.
  8. Now add boiled chickpeas , reserve the water, give this a mix, cook for 5-6 minutes.
  9. Add boiled Chickpeas water and fried potatoes
  10. Add garam masala powder and tiny amount of sugar.
  11. When gravy becomes thick , switch off gas
  12. Garnish with coriander leaves and serve.

Reviews for Chhole in Bengali style (1)

Shelly Sharma3 years ago

Looking absolutely delicious

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