Indian Khatte Chole (Hot And Sour Chickpeas) Recipe

Name: Indian Khatte Chole (Hot And Sour Chickpeas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can chickpeas; 2 tablespoons canola oil; 2 medium yellow onions, finely chopped; 2 large tomatoes, peeled and finely chopped; 1 tablespoon coriander; 1 tablespoon cumin; 1 teaspoon fenugreek seeds; 1 teaspoon cinnamon; 1 -2 spicy green chili, seeded and finely sliced; 2 tablespoons fresh ginger, grated; 1 lemon, juice of; 1 tablespoon fresh cilantro, chopped

Servings: persons

1 (16 ounce) can chickpeas
2 tablespoons canola oil
2 medium yellow onions, finely chopped
2 large tomatoes, peeled and finely chopped
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon fenugreek seeds
1 teaspoon cinnamon
1 -2 spicy green chili, seeded and finely sliced
2 tablespoons fresh ginger, grated
1 lemon, juice of
1 tablespoon fresh cilantro, chopped

1
Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
2
Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
3
Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
4
Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
5
Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
6
Just before serving, and the ginger and onion mixture. Mix well.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) can chickpeas, 2 tablespoons canola oil, 2 medium yellow onions, finely chopped, 2 large tomatoes, peeled and finely chopped, and more.

Yes, Indian Khatte Chole (Hot And Sour Chickpeas) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Khatte Chole (Hot And Sour Chickpeas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions