By Akshara
September 1, 2026
Chikar chhole is a iconic North Indian chickpea dish famed for its thick, mushy gravy and deeply spiced flavour profile. The name refers to its characteristic velvety, soft texture, achieved by partially mashing the chickpeas alongside boiled potatoes or split Bengal gram. Slow-cooked with whole spices, black tea bags for colour, and a tangy dash of dry pomegranate seeds, this hearty street-food classic pairs brilliantly with hot bhature, kulchas, or steamed rice.
1 cup white chickpeas (kabuli chana), soaked overnight  1 small potato, peeled  2 black tea bags  1 bay leaf  1 black cardamom pod  2 large onions, finely pureed  2 medium tomatoes, pureed  1 tablespoon ginger-garlic paste  2 tablespoons chole masala powder  1 teaspoon anardana (dried pomegranate seed) powder  1/2 teaspoon roasted cumin powder  3 tablespoons oil or ghee  Salt to taste
Pressure cook the soaked chickpeas and peeled potato with black tea bags, bay leaf, black cardamom, salt, and water for six to seven whistles until the chickpeas are melt-in-the-mouth soft, then discard the tea bags.
Heat oil in a heavy-bottomed pan, add the onion puree, and cook until deep golden brown, followed by the ginger-garlic paste and tomato puree.
Add the chole masala powder, anardana powder, and roasted cumin powder, cooking until the oil separates from the masala base.
Add the boiled chickpeas along with their cooking water and the boiled potato, mash half of the chickpeas and potato against the side of the pan with a ladle, and simmer on low heat for fifteen minutes until a thick, creamy gravy forms.