🌶️ Chatpate (Spicy & Tangy) Chole with Peas & Potatoes

A hearty North Indian dish full of bold flavors — chickpeas simmered with aromatic spices, tangy tomatoes, green peas, and tender potatoes. Perfect for a comforting meal with chapati, puri, or steamed rice.

Ingredients:

• 1 cup chickpeas (kabuli chana) – soaked overnight and boiled until tender

• 1 medium onion – finely chopped

• 1 medium tomato – finely chopped or pureed

• 1-inch piece of ginger – finely chopped or grated

• 2 green chilies – finely chopped (adjust to taste)

• 2 tablespoons oil (vegetable or mustard oil works well)

• 1/2 teaspoon cumin seeds

Spices

• 1 tbsp coriander powder (dhaniya powder)

• 1/4 tsp turmeric powder (haldi)

• 1/4 tsp red chili powder (adjust to heat preference)

• 1 tsp chole masala

• 1/4 tsp chaat masala

• 1/4 tsp pomegranate powder (anardana powder) – adds a tangy depth

• Salt – to taste

Additional Ingredients

• 1/2 cup boiled green peas

• 2 medium potatoes – boiled, peeled, and diced into cubes

• A splash of water (around 1/4 cup)

• Fresh coriander leaves (cilantro) – chopped, for garnish

Preparation Steps

1. Prepare the Chickpeas

If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse them in the morning, then pressure cook or boil until soft and tender. (They should mash easily between your fingers.)

2. Sauté the Aromatics

Heat oil in a deep pan or kadai over medium flame. Once hot, add cumin seeds and let them sizzle for a few seconds until fragrant.

Add the finely chopped onions, and sauté until they turn golden brown — this step develops the base flavor of your chole.

Stir in ginger and green chilies, and sauté for another minute to release their aroma.

3. Add Tomatoes and Cook the Masala

Now add the chopped tomato and cook until it softens completely and the oil starts to separate from the mixture — this indicates your masala base is ready.

Sprinkle in all the dry spices: turmeric, red chili powder, coriander powder, chole masala, chaat masala, and anardana powder.

Mix everything well and cook the spice mix for 1–2 minutes, stirring constantly to prevent burning. This will deepen the color and flavor of the masala.

4. Combine Chickpeas, Peas & Potatoes

Add the boiled chickpeas, boiled peas, and diced potatoes to the pan. Mix gently but thoroughly so that the masala coats all the ingredients evenly.

Add salt to taste and pour in a small splash of water (around 1/4 cup) to help the flavors meld together.

5. Simmer for Flavor

Lower the heat, cover the pan, and let it simmer for about 10–15 minutes. Stir occasionally.

As it simmers, the potatoes absorb the tangy, spicy masala, and the chickpeas become more flavorful. You can adjust the consistency — add a bit more water if you like it gravy-style, or cook uncovered for a drier, chatpate version.

6. Finishing Touches

Once the dish has thickened to your liking and the oil starts to separate from the gravy, turn off the heat.

Garnish generously with freshly chopped coriander leaves for a burst of freshness and color.And ready to serve.