I had come across Chikkad Chole in a few reels and videos and had been intrigued by it enough that I wanted to try it. Also known as Chikkar Chole, Chikkad Chole is a traditional Punjabi chickpea curry beloved across the India-Pakistan border, with deep historical roots and cultural significance.

Chikkad Chole’s history is intertwined with Punjabi and Lahori culinary traditions. The name “chikkad” or “chikar” refers to the dish’s thick, mud-like consistency, achieved by mashing the chickpeas during cooking. It’s believed that the use of chickpeas, native to the Indian subcontinent and the Middle East, spread through ancient trade routes and became a staple in North Indian cuisine. Over centuries, chickpeas were adopted into Mughal kitchens, where the combination of spices and slow-cooking techniques developed into rich gravies that define today’s Chole recipes.

Many culinary legends suggest chole recipes gained prominence during the Mughal era, especially as royal cooks experimented with locally available pulses and spices. As communities moved due to the partition of India in 1947, food traditions like Chikkad Chole also migrated and became popular in cities like Delhi and Lahore, bringing comfort to families amidst upheaval. Famous eateries and individuals, such as Peshori Lal Lamba of Kwality Restaurant or street vendors in Paharganj, Delhi, played pivotal roles in popularising variations of Chole across urban India after the partition.

Chikkad Chole is more than just a dish; it’s a symbol of Punjabi hospitality and celebration. It’s a staple during festivals, gatherings, and community events, often enjoyed alongside bhature, naan, or rice. The tangy, spicy flavours, achieved with amchur, anardana, cardamom, and black salt, reflect the agricultural richness and multicultural influences of the Punjab region.

In Lahore, Chikar Cholay is cherished as a popular street food, with vendors serving thick, aromatic chickpea curry on bustling corners. Culinary techniques, such as adding black tea and dried amla, have become characteristic of the region’s style, giving the curry its unique colour and depth of flavour.

While the dish’s core ingredients remain chickpeas and spice blends, every household and city has its nuanced twist, from the amount of mashing to the combination of souring agents. The addition of anardana (pomegranate powder) and amchur (dried mango powder) is a relatively modern adaptation, providing the requisite tang available in today’s kitchens. With changing times, the recipe continues to evolve, adapting to personal preferences and regional ingredients while maintaining its legacy of bold taste and comforting texture.

Chikkad Chole

Ingredients:

• 1.5 cups dried chickpeas (white kabuli or black chana), soaked overnight
• 2 tea bags (for colour, optional)
• 4 pieces dried Indian gooseberry (amla), optional
• Salt to taste
• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed
• 2 medium-sized potatoes, peeled
• 1-2 green chillies, slit
• 1 inch ginger, cut into julienne plus extra for garnish
• Oil for frying
• ¼ tsp garam masala (optional, for garnish)

For the Chikkad Chole Masala

• 1 black cardamom
• 3 cloves
• 1-inch cinnamon stick
• ¼ tsp ajwain (carom seeds)
• 1 tsp cumin powder
• 1 tbsp coriander powder
• ½ tsp red chilli powder
• ¼ tsp black pepper powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp amchur (dry mango powder)
• 1 tsp anardana (pomegranate powder; optional, skip if avoiding)
• 1 tsp kala namak (black salt)

Method:

• For the masala, dry roast the spices until aromatic, then cool and grind into a fine powder.
• Soak chickpeas overnight in plenty of water.
• Drain and transfer to a pressure cooker. Add tea bags (for deep colour), potatoes and dried amla (if using) with water and salt.
• Pressure cook until soft (usually 15-20 minutes, or 4-5 whistles).
• In a heavy-bottomed pan, heat oil and sauté onions until golden brown.
• Add julienned ginger and green chillies. Sauté for a minute.
• Add pureed tomatoes and cook until the oil separates and the tomatoes are fully cooked.
• Add the prepared Chikkad Chole masala blend and sauté for 2-3 minutes until fragrant.
• Once the pressure reduces, drain the boiled chickpeas, reserve the water, and take about 3-4 tbsp of the cooked chole into a blender along with the boiled potatoes and blend into a smooth paste.
• Add the paste into the pan and stir well.
• Once it comes to a boil, add the cooked chickpeas, and mix everything together.
• Add salt to taste and pour in some of the reserved water to achieve a thick consistency.
• Simmer on low heat for 20-30 minutes, mashing some chickpeas to make the gravy thick.
• Add garam masala and kasuri methi and mix before serving.
• Add more ginger julienne and chopped coriander leaves before serving.
• Serve piping hot with bhature, kulcha, naan, or rice for an authentic experience.

Notes:

• Pomegranate powder (anardana) adds a distinct tang. If omitting, increase the dry mango powder slightly for tartness, or use just amchur instead.
• The black tea bags and dried amla are for colour only, not essential for flavour.
• For an even thicker, richer gravy, mash some chickpeas directly in the pan as the curry simmers.