Here are some easy-to-make chole recipes that are low on calories

The traditional chole recipe is usually cooked with chickpeas, loads of oil and a blend of spices simmered for hours resulting in a dish that many relish with puris, bhatura, tikki, kulcha, chaat, naan or chapatti. Here are a few easy-to-make recipes which have less calories and are just as tasty:

Masala Chole

Ingredients

250 gm chickpeas

1 tea bag

3 onions chopped

4 tomatoes chopped

1 tsp ginger garlic paste

2 cloves of cardamom

1/4 inch piece cinnamon

1 bay leaf

Pinch of soda bicarb

1/4 tsp turmeric powder

1/2 tsp chilli powder

1/4 tsp cumin seeds

3/4 tsp each of chole masala, garam masala, cumin powder, coriander powder, dry mango powder, pomegranate powder

Handful of chopped coriander leaves

Oil for cooking

Salt to taste

Method

You can cook the chana with a tea bag, so that the chole does not look brown but retains its natural colour. Soak chickpeas overnight. Put chana, water, salt, clove, cardamom, bay leaf, cinnamon, soda bicarb, tea bag in a pressure cooker. Boil till the chana gets soft. Remove the tea bag. Make a paste of onion and tomato separately in a blender. Heat oil in a pan, put cumin seeds and thick onion paste. Roast till onions are golden brown. Add ginger garlic paste. Cook for a few minutes. Add tomato paste. Cook till oil separates. Put salt and all spice powder. Mix well. Add the boiled chana to this mixture, mix well and cook on low flame for few minutes. Add water if required. Garnish with coriander leaves, onion rings and green chillies.

Coconut Chole

Ingredients

11/2 cup chickpeas (boiled)

1 medium size onion chopped

1 inch piece ginger crushed

2 green chillies slit

1/4 cup grated coconut

Few curry leaves

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 dry red chillies

Pinch of asafoetida

3 tsp lemon juice

Oil for cooking

Salt to taste

Method

Heat oil in a pan. Add mustard seeds and cumin seeds. When they crackle add curry leaves, red chillies, asafoetida and sauté for a minute. Add onion, green chillies, ginger, salt and sauté till onion is soft and translucent. Add chickpeas and cook for 3-4 minutes. Add lemon juice and grated coconut and mix well. Serve immediately.

Aloo Chole

Ingredients

200gm chickpeas

4 medium-sized potatoes boiled and cut into pieces

3 medium-sized tomatoes chopped

1 onion chopped

1/2 tsp turmeric powder

1/2 tsp chilli powder

1 tsp dry mango powder

1/4 inch piece ginger crushed

5 cloves garlic minced

Pinch of baking powder

3 green chillies slit

1/2 tsp garam masala powder

1/4 tsp sabzi masala

Handful of chopped coriander leaves

Oil for cooking

Salt to taste

Method

Soak chana overnight. Put chana, 4 cups of water, salt and baking powder in a pressure cooker. Boil till chana are soft. Drain the boiled chana and keep the water aside. Heat oil in a pan add onion and sauté for few minutes. Add ginger garlic paste and cook till onion is soft. Add green chillies, chopped tomatoes, salt and all spice powder. Mix well and cook on a low flame for 4-5 minutes. Add chickpeas and boiled potatoes. Mix well. Add the water set aside as per required and cook covered on a low flame till the gravy thickens. Garnish with chopped coriander leaves. Serve hot with rice or chapatti.

Murg Chole

Ingredients

200 gm chicken

11/2 cup chickpeas

1/2 cup fresh beaten curd

1/2 cup finely chopped onion

1/2 cup finely chopped tomato

1 tbsp ginger garlic paste

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 tsp pepper powder

Pinch of asafoetida

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp chole masala

1/2 tsp garam masala powder

2 cloves

1 bay leaf

2 green cardamoms

1/4 inch piece cinnamon

1 star anise

Oil for cooking

Salt to taste

Method

Soak chana overnight. In a pressure cooker put in washed chana, salt, one cup water and cook till chana is soft. Remove from heat. Drain and keep chana aside. Marinate chicken with turmeric powder and few drops of oil and keep aside for 10 minutes. Heat oil in a pressure pan and add cumin, mustard seeds, asafoetida, cloves, cinnamon, bay leaf, cardamom and star anise. Add chopped onion and sauté till it is soft and translucent. Add chopped tomatoes and mash the pulp. Add ginger garlic paste and sauté for a while. Add marinated chicken and cook on a low flame for few minutes. Add cooked chana stir well. Add beaten curd, spice powder, mix well and add two and a half cups of water. Close the lid and pressure cook on medium flame for 8-10 whistles. Remove from heat and allow to cool. Garnish with chopped coriander. Serve hot.