chole

Chole refers to a popular North Indian dish of chickpeas cooked in a spiced tomato-based gravy. The dish is closely associated with Punjabi cuisine and is commonly prepared with white chickpeas (kabuli chana) or kala chana (desi chickpeas). Core ingredients typically include chickpeas, onions, tomatoes, garlic, ginger, and a blend of spices such as cumin, coriander, garam masala, turmeric, and chili powder. The gravy is balanced with tang from amchur (dried mango powder) or lemon juice, and the dish is often finished with fresh coriander. Chole is traditionally served with bhature, a puffed fried bread, or with puri or rice, forming the classic combination known as chole bhature.

Preparation usually involves soaking chickpeas overnight, boiling them until tender, and then simmering in a spiced onion-tomato masala until the flavors meld. Regional and household variations can adjust heat levels and acidity.

Nutritionally, chickpeas are a source of plant-based protein and dietary fiber, making chole a hearty, vegetarian staple in many Indian households and street-food settings.

In medical terminology, chole- is a combining form from the Greek kholé meaning bile and appears in terms such as cholecystitis and cholelithiasis.

See also: chana masala, bhature.