Purani Dilli chole is darker, tangier and more aromatic than everyday chana masala. Tea gives the chickpeas their characteristic colour, while anardana and dried mango create the sour depth associated with Old Delhi’s chole shops.
Spiced Right Purani Dilli Chole Masala contains the traditional balance of anardana, amchur, ajwain and warming whole spices.
Ingredients for Purani Dilli Chole
For pressure-cooking
- 2 cups kabuli chana, soaked for 6 hours
- 1 cinnamon stick
- 2–3 cloves
- 3 black cardamom pods
- 1 black tea bag
- 2 tsp salt
- ½ tsp baking soda
- 6 cups water
For the masala
- A pinch of hing
- ½ tsp ajwain
- 2 tbsp ginger paste
- 1½ cups tomato puree
- 4 tsp Spiced Right Purani Dilli Chole Masala
- ½ tsp red chilli powder
- ½ tsp coriander powder
- 1 tbsp kasoori methi
- 3 tbsp ghee
- 1 inch ginger, julienned
- 5 green chillies, slit
How to Make Old Delhi-Style Chole
- Prepare the spice pouch: Place cinnamon, cloves, black cardamom and the tea bag in a clean muslin cloth and tie securely.
- Pressure-cook: Add soaked chickpeas, the spice pouch, salt, baking soda and water to a pressure cooker. Cook on low-medium heat for 6 whistles and allow the pressure to release naturally.
- Start the masala: Heat ghee in a wide pan. Add hing and ajwain, followed by ginger paste. Cook until the raw aroma disappears.
- Cook the spices: Add Chole Masala, red chilli powder and coriander powder. Stir for 2–3 minutes.
- Add tomato: Add the tomato puree, cover and cook for 12–15 minutes until it loses its raw taste.
- Combine: Remove the spice pouch from the chickpeas. Add the chickpeas to the masala with enough cooking liquid to reach your preferred consistency.
- Finish: Simmer for 10–15 minutes, crush in the kasoori methi and garnish with ginger, green chillies and coriander.
Tips for Dark, Flavourful Chole
- Soak the chickpeas thoroughly so they cook evenly.
- Allow pressure to release naturally for a softer texture.
- Use tea only for colour and gentle tannin; it should not make the chole taste like tea.
- Rest the finished chole for 15 minutes before serving so the flavours settle.
What to Serve with Purani Dilli Chole
Serve with bhatura, kulcha, poori or steamed basmati rice. Add pickled onions, ginger julienne and lemon on the side.
Frequently Asked Questions
Why is Purani Dilli chole dark?
Tea, black cardamom and the long-cooked masala create its deep colour without artificial colouring.
Can I omit the baking soda?
Yes, although the chickpeas may require a little longer to become very soft.
How much chole masala should I use?
Start with 4 teaspoons for 2 cups of soaked chickpeas and adjust after simmering.
Shop the blend: Purani Dilli Chole Masala