Authentic Chikkad Chole recipe from Lahore and Amritsar, full of aromatic flavors without onion, garlic, tomato, ghee, or oil. Perfect for diet lovers and traditionally served with Amritsari kulcha.

Prep Time
8hr 0min
Cook Time
1hr 0min
Total Time
9hr
Chikkad Chole recipe

Ingredients

6 Servings
(1 serving = 1 bowl)

Main Ingredients

  • 700g
    Kabuli chole
  • 1/2cup
    Chana dal

Potli Spices

  • 20
    Black peppercorns
  • 4piece
    Black cardamom, crushed
  • 2in
    Cinnamon stick
  • 2
    Tea bags
  • 8
    Cloves
  • 1tbsp
    Dry amla

For chana

  • 2piece
    Bay leaves
  • 2tbsp
    Salt
  • 1tbsp
    Cooking soda (optional)
  • 2L
    Water

Chana Masala

  • 2
    Black cardamom
  • 2tbsp
    Cumin seeds
  • 3tbsp
    Cardamom seeds
  • 1tbsp
    Shah jeera
  • 4
    Green cardamom
  • 2in
    Cinnamon stick
  • 1tbsp
    Fennel seeds
  • 6
    Red chilli
  • 12
    Cloves
  • 2
    Bay leaves
  • 1
    Mace flower

green paste

  • 5
    Green chilli
  • 1bundle
    Coriander leaves
  • 20
    Mint leaves
  • 2in
    Ginger
  • 1tbsp
    Water

Other ingredients

  • 1 1/2tbsp
    Anardana
  • 1tbsp
    Black salt
  • 1/2tbsp
    Aamchur
  • 1tbsp
    Roasted ajwain
  • 2tbsp
    Kasoori methi
  • 1tbsp
    Red chilli powder

How to make Chikkad Chole

Preparation

  1. Wash the Kabuli chole and chana dal thrice and soak in water for at least 8 hours.

Cooking Chole

  1. Strain and wash the chole.

  2. In a cooker, add chole, potli spices, salt, bay leaves, cooking soda (optional), and water.

  3. Cook until 6-8 whistles.

Chana Masala

  1. Dry roast black cardamom, cumin seeds, cardamom seeds, shah jeera, green cardamom, cinnamon stick, fennel seeds, red chilli, cloves, bay leaves, and mace flower.

  2. Grind into a powder.

Green Paste

  1. Grind green chilli, coriander leaves, mint leaves, ginger, and water into a paste.

Final Steps

  1. Open the cooker and check the chole. They should be soft enough.

  2. Take 2-3 tbsp of chole and mash them. Mix with the rest of the chole and remove the bay leaves.

  3. Add chana masala and green paste to the chole. Cook on medium heat, stirring and mashing the chana slightly.

  4. Remove the potli.

  5. Add anardana, black salt, aamchur, roasted ajwain, kasoori methi, and red chilli powder. Cook until creamy and done.

Tips & Tricks

  1. Ensure the chole are soaked well to achieve the right texture.

  2. Adjust the spices according to your taste preference.

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Preeti Kalia

(@hobbi_espassion)

Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar

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