Chhole are one of the street foods which could be enjoyed in a healthier way by making it at home and sticking to clean toppings. Here is a quick and easy recipe to satisfy your chaat cravings in minutes.
Chhole are beloved Indian street food. They are chickpeas made with spices and then topped with various chutneys, and often with onion and green chilies. Every street vendor has its own recipe of making them and so does every household. My mother used to make chhole especially during Ramadan and they were also a key item for Eid festivities.
These are a healthy item to add to your iftar table. I like to top mine with onion, chopped chilies, coriander and tomatoes. To spice it up further I like to add this spicy mint and coriander chutney. Drizzle a few drops of lime juice to bring a nice tangy touch to the chhole.
To make the process quicker, I like to use canned chickpeas for my recipe. However, if these are not available to you or you prefer to use dry ones, soak them overnight and boil them until they are tender.
Are canned chickpeas healthy?
Canned chickpeas are perfectly okay to consume as long as you check the ingredients and stay away from the unhealthy ones. Make sure to check your canned chickpeas for the following:
- There is no added sugar
- There are no added preservatives
- Organic (bio) is the healthiest choice
The ones I use only contain water, chickpeas and salt.
Chaat wale Chholey (Street style chickpeas)
Ingredients
- 1 Tbsp olive oil
- 2 green chilies (chopped)
- 1 tsp roasted crushed cumin
- 1 tsp roasted crushed coriander
- 1 tsp Aamchur powder (dry mango powder)
- 2 tsp chaat masala (I used shaan)
- ¼ tsp black salt
- 2 cans boiled chickpeas (400 gram each)
- 100 ml (1/2 cup) water
Instructions
- Open the chickpea cans and drain the excess water using a colander. Keep aside.
- Heat oil in a pan on medium heat. Add the chopped green chilies and fry for 1 minute.
- Add the drained chickpeas along with the roasted cumin, roasted coriander, black salt, aamchur powder and chaat masala. Saute for 2 minutes on medium low heat.
- Add water, then mix well. Cover and cook on medium low heat for 5 minutes.
- After 5 minutes, mash some of the chickpeas using a potato masher to make the consistency thick and well incorporated. Mix well and let cook uncovered for a minute, then turn off heat.
- Serve in bowls. Add your favourite chutneys and toppings.
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