Chole, also known as chickpea curry, is a staple of North Indian street food and festive meals. Historically, it originated in the Punjab region and became popular across the subcontinent due to its hearty protein content and ability to be cooked in large batches for celebrations.

In Punjab, chole is often served with bhature; in Gujarat, a sweeter version with amchur and a hint of jaggery is common; in Bengal, it is cooked with mustard oil and panch phoron. Each region tweaks the spice blend and accompaniments while keeping the chickpeas as the core.

Punjabi households typically serve hot chole with deep‑fried poori or bhature, accompanied by sliced onions, pickles, and a side of fresh lemon wedges. The dish is often part of a larger thali that includes rice, dal, and salad.

Chole is a favorite during festivals like Diwali, Holi, and Navratri, as well as on special occasions such as weddings and family gatherings. Its rich flavor and ability to feed many make it a go‑to dish for celebratory meals.

This recipe uses baking soda during pressure cooking for ultra‑soft chickpeas and finishes with a mustard‑oil tadka that adds a pungent, aromatic lift. The combination of a deep‑brown onion‑tomato base and the final tempering creates a layered flavor profile that stands out.

Authentic chole includes dried chickpeas, whole spices (bay leaf, cinnamon, cloves, cardamom), ginger, garlic, onions, tomatoes, and a blend of chole masala. Acceptable substitutes are canned chickpeas, regular red chili powder instead of Kashmiri chili, and vegetable oil in place of mustard oil, though the flavor will differ slightly.

Common errors include under‑soaking the chickpeas, not adding baking soda, insufficient browning of the onion‑tomato paste, and adding salt too early (which can toughen the chickpeas). Following the step‑by‑step timing and allowing the paste to turn deep golden prevents these issues.

Mustard oil provides a sharp, pungent aroma that complements the tangy amchur and black salt, giving the dish a distinct North Indian street‑food character. Ghee would make the flavor richer but less authentic to the regional style showcased by the channel.

Yes, you can pressure‑cook the chickpeas a day ahead and keep the gravy separate. Store both in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove, add a splash of water if needed, and finish with fresh tadka before serving.

The YouTube channel bharatzkitchen HINDI specializes in easy‑to‑follow Indian home‑cooking tutorials presented in Hindi, focusing on classic comfort foods, festive dishes, and practical tips for everyday cooks.

bharatzkitchen HINDI emphasizes minimal equipment, clear step‑by‑step narration in Hindi, and practical shortcuts like using baking soda for softer chickpeas. The channel also shares personal anecdotes and cultural context, making the recipes feel more relatable than highly stylized productions.