Peepeywale Chole

By Chef de Cuisine Amninder Sandhu

  1. Soak chickpeas for 4 hours.
  2. Boil chickpeas with teabag, soda, salt, black cardamon for 2 hours or till tender.
  3. Strain the chickpeas and retain the liquid.
  4. Mix together chana masala, chat masala, deghi chilly powder, cumin powder, pomegranate seed powder, raw mango powder, coriander powder, black pepper powder, gram masala and keep aside.
  5. Heat the chickpeas and add the above prepared masala along with the black chat masala.
  6. Temper with clarified butter, aniseed, thymol, asafetida, cumin seed, ginger and green chillies.
  7. Add tempering to the chickpeas and cook for another 10 minutes.


  • 30gms chana masala
  • 30gms coriander powder
  • 10gms ginger (juliennes)
  • 10gms green chillies (slit)
  • 5gms chat masala (black)
  • 5gms aniseed
  • 15gms raw mango powder
  • 2gms asfoetida
  • 3gms cumin seeds
  • 5gms chat masala
  • 5gms red chilli powder
  • 3gms garam masala powder
  • 3gms black pepper powder
  • 3gms turmeric powder
  • 5gms thymol seeds
  • 3nos black cardamom
  • 15gms pomegranate powder
  • 15gms green chillies (slit)
  • 25ml clarified butter
  • Pinch soda
  • 4 tea bags
  • 250gms chickpeas (boiled)
  • 15gms ginger (juliennes)