Aloo Chole Recipe | Chole for poori

What is Aloo Chole?

Aloo Chole is a simple yet tasty gravy preparation of potatoes and chickpeas (chole). It is mildly spiced and has a very simple gravy. When combined with Poori, chole make a great brunch option. Alternatively, aloo chole can also be served as a main course gravy for lunch or dinner. Aloo with bread makes a nice snack or breakfast option. So this recipe deserves a try because it is

simple chole recipe
chickpeas contain a high amount of vitamin C and vitamin B6
chole for aloo tikki

Let’s talk about the Ingredients for Aloo Chole Recipe

Boiled chole and potatoes – I like to use the smaller chickpeas. I added kokum while pressure cooking chickpeas. It gives a nice tangy flavour to chickpeas. Potatoes and chickpeas make a good combination. However you may skip potatoes if you want.
Onion and tomato gravy – I have cooked chole in gravy of onion and tomatoes. If you like the taste and aroma of garlic and ginger then you can add it to your Aloo Chole curry. I have not used tea bag but if you want to the dark color of chole curry then you can add a tea bag at the time of boiling chickpeas. Apart from that simple spices have been used.

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How To Make Aloo Chole

1. Take one cup soaked chickpeas in a pressure cooker, add 1/2 tsp turmeric powder, salt to taste, 2 kokum and 2 cups water. Cover the cooker with lid and cook on high flame till 1 whistle and then for 10 minutes on low flame.

2. Let the pressure release on its own. Open and check the chickpeas. Discard kokum.

3. Heat 2 tbsp oil in a pan.

4. Add 2 chopped onions in hot oil.

5. Stir it till onions become translucent.

6. Add 3 pureed tomatoes.

7. Cook till oil oozes.

8. Add 1tsp red chilli powder, 2 tsp coriander powder, 1/4 tsp turmeric powder, and 1/2 tsp amchur.

9. Saute it for 2-3 minutes.

10. Add one cup boiled chole and 2 boiled potatoes.

11. Mix well and cook for 5 minutes.

12. Add water according to the desired consistency of gravy.

13. Cover it with lid, and simmer for 3-4 minutes.

14. Remove the lid and check gravy consistency and seasoning.

15. Add 2 green chili.

16. Now add 1/2 garam masala and salt according to your taste.

17. Add coriander leaves and mix well.

18. Bon appétit, Serve with garam pooris and boondi raita.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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