Name: Kadhi Chole – Pakistani Style
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 People
Cuisine: Pakistani
Ingredients: 1 cup Boiled Chickpeas (Kala Chana); 1 cup, diced Boiled Potatoes; 1 cup Yogurt (Dahi); 1/2 cup Gram Flour (Besan); 1/2 tsp Turmeric Powder (Haldi); 1 tsp Salt; 2-3 cups Water; 3 tbsp Oil; 6-8 leaves Curry Leaves; 1 tsp Cumin Seeds (Zeera); 2 tbsp Green Chili & Ginger-Garlic Paste; 1/4 cup Tamarind Paste (Imli ka Paste); 1 tsp Chili Flakes; 1 tsp Chaat Masala; 2 tbsp, chopped Fresh Coriander; 1/2 cup, crushed Papri

Ready in

40 mins

Cuisine

Pakistani · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Aqsa's Yummy Corner on YouTube

Recipe Summary

This recipe guides you through making a delicious and tangy Kadhi Chole, a popular Pakistani dish featuring a creamy yogurt and gram flour base with tender chickpeas and potatoes. It's a quick, easy, and flavorful meal perfect for any time of day.

Adjust servings

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All Ingredients - Main Ingredients

Boiled Chickpeas (Kala Chana) 1 cup
Boiled Potatoes 1 cup, diced
Yogurt (Dahi) 1 cup
Gram Flour (Besan) 1/2 cup
Turmeric Powder (Haldi) 1/2 tsp
Salt 1 tsp
Water 2-3 cups
Oil 3 tbsp
Curry Leaves 6-8 leaves
Cumin Seeds (Zeera) 1 tsp
Green Chili & Ginger-Garlic Paste 2 tbsp
Tamarind Paste (Imli ka Paste) 1/4 cup
Chili Flakes 1 tsp

All Ingredients - For Garnish

Chaat Masala 1 tsp
Fresh Coriander 2 tbsp, chopped
Papri 1/2 cup, crushed

Tools You'll Need

Pan
Bowl
Whisk

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Kadhi Base

In a bowl, combine 1 cup of yogurt, 1/2 cup of gram flour (besan), 1/2 teaspoon of turmeric powder, 1 teaspoon of salt, and 1 teaspoon of chili flakes. Mix thoroughly with a whisk to ensure there are no lumps. Then, add 1 cup of water and mix again until a smooth, thin batter is formed.

Step 2: Sauté Aromatics

Heat 3 tablespoons of oil in a pan over medium heat. Add 6-8 curry leaves and 1 teaspoon of cumin seeds. Sauté until the cumin seeds start to crackle and the curry leaves become fragrant.

Step 3: Add Wet Ingredients

Add 2 tablespoons of green chili and ginger-garlic paste to the pan and sauté for about until fragrant. Then, add 1/4 cup of tamarind paste and mix well with the sautéed aromatics.

Step 4: Cook the Kadhi

Pour the prepared yogurt and gram flour mixture into the pan. Stir continuously on high heat until the mixture thickens and starts to boil. Once it has thickened, add another 1-2 cups of water to reach your desired consistency and reduce the heat to low.

Step 5: Combine with Chickpeas and Potatoes

Add 1 cup of boiled chickpeas and 1 cup of diced boiled potatoes to the simmering kadhi. Stir gently to combine all ingredients. Cover the pan and let it cook on low heat for , allowing the flavors to meld and the chickpeas and potatoes to absorb the kadhi's taste.

Step 6: Serve and Garnish

Once cooked, transfer the Kadhi Chole to a serving dish. Garnish with 1 teaspoon of chaat masala, 2 tablespoons of freshly chopped coriander, and 1/2 cup of crushed papri. Serve hot and enjoy!

Pro Tips

• Use slightly sour yogurt for a better Kadhi taste.

• Mix the gram flour and yogurt well to avoid lumps before adding water.

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