Indian Khatte Chole Hot and Sour Chickpeas
Dive into the bold and vibrant flavors of *Indian Khatte Chole*—a tantalizing hot and sour chickpea curry that’s a true feast for the senses. This hearty dish combines perfectly cooked chickpeas with a medley of warming spices, tangy tamarind, and dry mango powder (amchur), creating a mouthwatering balance of heat and zest. Sautéed onions, tomatoes, and green chilies form a rich base, while garam masala and cumin elevate the aroma to irresistible heights. Ideal for serving with steamed rice, buttery naan, or fluffy bhatura, this one-pot delight is an authentic tribute to North Indian comfort food. Quick to prepare and packed with plant-based protein, this recipe is perfect for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 4 cups Water
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 whole Bay leaf
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger-garlic paste
- 1 large Tomato, finely chopped
- 2 whole Green chilies, slit
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Dry mango powder (amchur)
- 1 tablespoon Tamarind paste
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the dried chickpeas thoroughly and soak them in water for 6-8 hours or overnight.
Drain the soaked chickpeas and pressure cook them with 4 cups of water for 20-25 minutes or until soft. If using canned chickpeas, skip this step.
Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf, and let them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomato and green chilies. Cook until the tomato becomes soft and oil starts to separate from the mixture, about 5 minutes.
Mix in the ground coriander, turmeric powder, red chili powder, garam masala, and dry mango powder. Stir well to combine the spices.
Add the cooked chickpeas along with their cooking liquid (or 1 cup of water if using canned chickpeas). Stir everything together.
Simmer the curry for 15-20 minutes on low heat, allowing the flavors to meld together.
Stir in the tamarind paste, salt, and sugar. Simmer for another 5 minutes.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice, naan, or bhatura, and enjoy!
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 45.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2747 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
