Kabuli Chana or Chickpeas, being low in fat, high in dietary fiber. They are rich in vitamins and minerals. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. By using such healthy ingredient in Jai Ki Rasoi Se made “Achari Chole” This dish can be served with Puri, Phulka, Paratha or Naan.


  1. 250 gm Boiled Chick Peas (Ubale Kabuli Chana)
  2. 1 Tablespoon Red Chilli Powder (Lal Mirch Powder)
  3. 1 Tablespoon Coriander Powder (Dhaniya Powder)
  4. 1 Tespoon Cumin Powder (Jeera Powder)
  5. 1/2 Teaspoon Whole Spice Powder (Garam Masala Powder)
  6. 1 Tablespoon Dry Mango Powder (Aamchoor Powder)
  7. 1/2 Teaspoon Fenugreek Powder (Methi Powder)
  8. 1 Teaspoon Mustard Powder (Rai Powder)
  9. 1 Teaspoon Cumin / Jeera Seeds
  10. 1 Teaspoon Mustard Seeds (Jeera & Rai)
  11. 1/2 Teaspoon Onion Seed (Kalonji)
  12. 1 Teaspoon Carom Seeds (Ajwain)
  13. 1 Teaspoon Black Pepper Powder (Kali Mirch Powder)
  14. 1 Teaspoon Turmeric Powder (Haldi Powder)
  15. 1 Teaspoon Rock Salt (Kala Namak)
  16. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Paste)
  17. 5-6 Slit Green Chillies (Kati Hari Mirch)
  18. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
  19. Oil – As Per Requirement
  20. Salt According to Taste



  • Soak chick peas by adding soda bi-carbonate over night or 6 8 hours before preparation.
  • Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside.
  • In bowl mix all dry ingredients like -red chilli, coriander, cumin, whole spice, dry mango, Fenugreek, mustard, black pepper, rock salt, turmeric powder. Season with salt according to taste and keep aside
  • Heat oil in a pan or kadai, once the oil is hot add cumin, mustard, onion & carom seeds. Cook till oil gets the flavours
  • Add slit green chillies and ginger garlic paste. Cook till oil get separated
  • Add mix powder made out of the dry masala. Mix and cook till oil get separated from the masala
  • Now add the drained water from the boiled chick peas. Mix and cook till it comes to a boil
  • Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated
  • Finaly add the finely chopped green coriander and cook for another one minute
  • Now the dish is ready to be serve with any Indian bread or flavoured rice