Surati Chhole

Surati Chhole

Surati Chhole

Veg Vegan

Surat's sweeter, coconut-influenced chickpea preparation — kabuli chana simmered in a masala that is built differently from the tangy Punjabi version: Surati chhole includes grated coconut, jaggery, and the characteristic Gujarati sweet note balanced with dried mango powder, the whole spice base roasted and ground fresh. The resulting curry is darker, sweeter, and richer than the Punjabi version; eaten at breakfast with kachori or bhajia, or as part of the Surati chaat plate with papdi and chutneys. The sweet-sour-coconut profile is unmistakably Surati; the dish forms the backbone of the city's famous street food culture.

Cuisines

Gujarati Surati

Best for

Breakfast Lunch

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

1 cup chickpeas
2 tablespoons oil
1 teaspoon cumin seeds
1 bay leaf
1 cup finely chopped onions
1 teaspoon ginger-garlic paste
1 cup tomato puree
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon amchur (dried mango powder)
1 salt to taste
2 tablespoons chopped coriander leaves

Instructions

  1. 1 Rinse and soak the chickpeas overnight in enough water.
  2. 2 Drain the water and pressure cook the chickpeas with fresh water until they are soft.
  3. 3 In a pan, heat oil and add cumin seeds and bay leaf.
  4. 4 Once the cumin seeds splutter, add the chopped onions and sauté until golden brown.
  5. 5 Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
  6. 6 Add the tomato puree and cook until the oil separates from the mixture.
  7. 7 Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder.
  8. 8 Add the cooked chickpeas along with some of the cooking liquid.
  9. 9 Mix well and let it simmer for 10-15 minutes on low heat.
  10. 10 Add garam masala, amchur, and salt to taste, and mix well.
  11. 11 Garnish with chopped coriander leaves before serving.

Tips

For a richer flavor, you can add a pinch of asafoetida (hing) while sautéing the onions.