Chole Masala with Paratha is a classic North Indian–style meal: spicy chickpea curry (chole) paired with flaky, buttery flatbread (paratha). It’s hearty, filling, and very popular for breakfast, lunch, or dinner.
Here’s a simple home-style version you can make:
🥘 Chole Masala (Spiced Chickpeas)
Ingredients
- 2 cups boiled chickpeas (or 1 can, drained)
- 2 onions (finely chopped)
- 2 tomatoes (blended or finely chopped)
- 1–2 green chilies
- 1 tbsp ginger-garlic paste
- 2–3 tbsp oil
Spices
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1–2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp chole masala (optional but recommended)
- Salt to taste
Method
- Heat oil and add cumin seeds.
- Add onions and cook until golden brown.
- Add ginger-garlic paste and green chilies; sauté briefly.
- Add tomatoes and cook until oil separates.
- Mix in all spices and cook for 1–2 minutes.
- Add chickpeas and a little water.
- Simmer for 10–15 minutes until thick and flavorful.
- Finish with garam masala and optional lemon juice or fresh coriander.
🫓 Paratha (Layered Flatbread)
Ingredients
- 2 cups wheat flour
- Water (as needed)
- Salt to taste
- Oil or ghee for layering and frying
Method
- Make soft dough with flour, salt, and water. Rest 20 minutes.
- Divide into balls and roll out.
- Apply oil/ghee, fold, and roll again for layers.
- Cook on hot tawa (griddle) using oil/ghee until golden spots appear on both sides.
🍽️ Serving Idea
- Serve hot chole topped with chopped onions, green chilies, and lemon.
- Pair with crispy parathas and maybe yogurt or pickles on the side.
If you want, I can also show you:
- Restaurant-style Amritsari chole version
- Or quick canned-chickpea 15-minute recipe
- Or soft layered paratha folding tricks
