Dry chole masala recipe (Indian Dry Chickpea) is very easy to make, If you have boiled chickpea then you need only 10 minutes to prepare this recipe.
It is very popular in North India, guest feasts or wedding parties are incomplete without it.
Chole is very popular in Punjabi families, whenever you will visit Punjabi family for dinner or lunch I bet you, you will always find rajma or chole.
My grandmother says that if we serve dal or any other simple meal to our guest then they will get offended 😅, so whenever guest visit our home for a feast, we usually prepare Dal makhani, Chole masala, or Rajma(beans)
If you wonder how do I know this thing about Punjabis, I belong to Punjabi family, that’s why.
These Dry chole masala recipe (Indian Dry chickpea) –
- Is Healthy.
- Is Vegetarian.
- Require few ingredients.
- Require 10 minutes.
- & Tastes delicious.😋
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- 📝Step by step instructions with pictures:
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📝Step by step instructions with pictures:
- In a kadhai or deep frying pan add mustard oil, heat the oil on low flame for few seconds then add salt, red chilli powder, turmeric powder, dry mango powder, and coriander powder.

- Mix all the spices on medium flame for a minutes, then add boiled chickpea or chole and mix it well so that chickpea is coated well with spices.
- When chickpea are coated well, then add garam masala and roasted cumin seed powder, again mix it slowly with the help of a spatula.

- When mixed turn off the flame, it’s ready to serve.

💭Top tips:
- If you have leftover boiled chickpea then you can use that also.
- You can boil the chickpea a day before and store it in a container with the same water (the water in which you have boiled chickpea) in the refrigerator for 24 hours.
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Punjabi dry aloo sabzi without onion and garlic
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📋Recipe:
Dry chole masala recipe (Indian Dry Chickpea)

Dry Chole masala is very easy to make, you just need boiled chickpeas and some spices for seasoning in this recipe.
Ingredients
- 2 cup boiled chickpea or chole
- 2 tablespoon mustard oil (sarso ka tel)
- 1 tablespoon salt
- 1 tablespoon coriander powder ( dhaniya powder)
- 1/2 tablespoon turmeric powder (haldi powder)
- 1 tablespoon dry mango powder (amchur powder)
- 1/2 tablespoon red chilli powder
- 1/4 teaspoon garam masala
- 1/2 tablespoon roasted cumin seed powder (jeera powder)
Instructions
- In a kadhai or deep pan heat 2 tablespoons mustard oil, then add 1 tablespoon salt, 1 tablespoon coriander powder, 1/2 tablespoon turmeric powder, 1 tablespoon dry mango powder, and 1/2 tablespoon red chilli powder.
- Mix all the spices nicely on medium flame.
- When spices are mixed add 2 cup boiled chickpea or chole, mix chole and spices with the help of ladle so that chickpea are coated with spices.
- Lastly, add 1/4 teaspoon garam masala and 1/2 tablespoon roasted cumin seed powder. Again mix it well.
- Turn off the flame, Garnish it with chopped coriander leaves.
- it's ready to serve.
Notes
- You can boil the chickpea a day before and store it in a container with the same water (the water in which you have boiled chickpea) in the refrigerator for 24 hours.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 261
All information presented and written within shellyfoodspot.com are intended for informational purposes only.
You can also prepare this recipe during Navratri as this recipe doesn’t have onion and garlic or if you don’t eat onion and garlic you can prepare this recipe
If you have prepared Dry Chole Masala Recipe ( Indian Dry Chickpea) or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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