Mathura wale Chhole

Although I love using cutlery for my meals, I always would prefer eating by both my hands if given an option… And that’s something I love about Indian food! There are plenty of things you won’t enjoy if using cutlery :P

Ohhh yes, dal-rice is on top of that list! And I must confess, I was unable to eat it without spoon for long years but now I’m quite skilled ;)

Back to the point… I love cooking the dishes where cutlery becomes absolutely optional. Chhole-Bhature or Chhole-Kulcha will be my favorite forever in that category, that too if I recreate the taste of Mathurawale Chhole… spicy and tangy! I did try… yes, you’re reading it right! I did try to replicate the taste this time (Well, I had been there once only and then also, I hardly had a chance to taste it due to health issues). That taste of mere one or 2 bites of Chhole-Kulcha still lingers in my mouth and how can I not pass on that rustic, warming and traditional flavor-love to KG??!!!

Just tried it a few days back and I’m sure not to switch back to my regular chhole recipe anymore! That finger-licking feast of rich gravy, super tender chickpeas and tangy amchoor pulp :P We dived in with both the hands, to be honest :)

So, escape the everyday chhole and take your family on a tasting tour of Mathura’s street food with this super-easy recipe!!!




1.5 cups Chickpeas
1/2 Onion, finely chopped
3 Garlic Cloves, minced
2 tsp Ginger-Green Chilly paste
1/2 Tomato, chopped
3/4 cup Tomato Puree
3-4 tbsp Amchoor-Date (or tamarind) pulp
1 tsp Anardana Powder
2 tsp Coriander Powder
Salt, to taste
3-4 Dried Amla
2 tbsp Chhole Masala
3 tbsp Oil (or ghee)
1 teabag
1 tsp Cumin Seeds
Onions and lemon wedges, to serve


  1. Soak chickpeas overnight in plenty of water and pressure-cook in morning (with fresh water) with a tea-bag and dried amla into it, for around 4 whistles or until tender.
  2. Preserve the water after draining cooked chickpeas, as it’ll be added to the gravy.
  3. Heat oil/ghee in a heavy bottom pan and add garlic, ginger and green chilly paste into it. Saute it for a while and add onions into it.
  4. Cook for a min or 2 (until onions are lightly browned) and add tomatoes along with tomato puree into it.
  5. Add salt and all the spices into it. Mix everything well and cook it uncovered for a couple of mins.
  6. Once tomatoes become quite mushy, add chickpeas and tangy pulp into it.
  7. Mix gently and add about a cup (or 1.5 cups) of preserved water to it.
  8. Let it cook uncovered for another 10-12 mins and turn off the heat.
  9. Serve it hot with bhatura or kulcha :)