Achari chole is a delicious Chickpea curry made using pickling spices. Here is a simple and easy to make recipe to make Achari chole.
Achari Chole or chickpeas cooked along with pickling spices is a regular curry at home. Will Achari masala ready at hand, it hardly takes any extra effort to make this dish.
The key to make a good Achari curry is to make the masala at home using the best of ingredients which gives a bold flavor to the curry. This curry goes very well with any Indian bread or steamed rice.
Here is the recipe to make Achari Chole
Achari Chole Recipe
Achari chole is a delicious Chickpea curry made using pickling spices. Here is a simple and easy to make recipe to make Achari Chole.
For Achari Masala
- 1 tsp Mustard Seeds/ Sarson
- 1 tbsp Coriander Seeds/ Dhania
- 1 tsp Cumin Seeds / Zeera
- 1 tsp Fennel Seeds / Saunf
- 1/2 tsp Fenugreek seeds / Methi
- 1/2 tsp Nigella seeds / Kalonji
- 1/2 tsp Carom seeds / Ajwain
- 2-3 Whole red chilies
For the curry
- 1 cup Chickpea / Chole
- 4 tbsp Mustard oil
- 2 cups Onion Chopped
- 2 tsp Ginger garlic paste
- 1 cup Tomato - 1 cup Chopped
- 1/2 tsp Roasted cumin powder
- 2 tsp Amchoor powder
- 2 tsp Kashmiri red chili powder
- Salt to taste
- Fresh coriander to garnish
Wash the chickpeas and soak them in enough water for 6-8 hours.
Drain the water.
Add the chickpeas in a pressure cooker with 3 cups of water and 2 tsp salt.
Pressure cook till chickpeas are soft.
Remove the pressure cooker from heat and keep aside.
Dry roast the ingredients to make Achari masala in a pan till slightly browned and fragrant.
Cool and grind to make a coarse powder.
Heat mustard oil in a pan.
When the oil is hot, add onions and fry till onions are pinkish.
Add ginger garlic paste and fry till onions are golden brown in color.
Add tomatoes and cook for a minute.
Add the achari masala, roasted cumin powder, amchoor powder and Kashmiri red chili powder.
Fry the masala for about 2 minutes, till oil starts to come on the sides of the pan.
Add little water if required.
Add the cooked chickpeas along with the water in the masala.
Cook for 10-15 minutes on low heat.
Garnish with fresh coriander.
Serve hot with Parathas or naan.
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