Chole Pav (or Chole Bun)
Chole Pav (or Chole Bun)
Ingredients
For the Chole (Chickpea Filling)
- 1 cup dried chickpeas, soaked overnight, then pressure cooked until soft
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 white onion, finely diced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon dry mango powder (amchur)
- 1/2 teaspoon garam masala
- 2 tablespoons tamarind chutney, or a dark, thick, sweet and tangy sauce
- 1 boiled potatoes, medium, peeled and mashed
For Serving
- 8 pav buns
- 2 tablespoons butter, melted, for toasting
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
If using dried chickpeas, soak them in water overnight. Drain and rinse the soaked chickpeas.
- 2
Pressure cook the soaked chickpeas with enough water to cover them by 1 inch for 4-5 whistles, or until very soft. Once cooked, partially mash about half of the chickpeas directly in the pressure cooker using a potato masher, leaving some whole for texture.
⏱️ 20 min
- 3
Heat ghee in a large frying pan or kadai over medium heat.
⏱️ 1 min
- 4
Add cumin seeds to the hot ghee and temper until they splutter and become fragrant, about 30 seconds.
⏱️ 1 min
- 5
Add the finely diced white onion to the pan and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the salt, red chili powder, dry mango powder, and garam masala. Cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min
- 7
Add the partially mashed chickpeas and any remaining cooking liquid from the pressure cooker to the pan. Stir well to combine with the spices and onions.
⏱️ 2 min
- 8
Add the mashed boiled potatoes and tamarind chutney to the chickpea mixture. Mix thoroughly, ensuring everything is well incorporated. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.
⏱️ 7 min
- 9
Taste and adjust seasoning if necessary. Keep the chole warm while preparing the pav.
⏱️ 1 min
- 10
Heat a tawa or griddle over medium heat. Slice the pav buns horizontally without cutting all the way through.
⏱️ 1 min
- 11
Brush the inside and outside of the pav buns with melted butter. Toast the buns on the tawa until golden brown and slightly crispy on both sides, about 1-2 minutes per side.
⏱️ 4 min
- 12
To serve, generously fill each toasted pav bun with the warm chole. Garnish with fresh chopped cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chole Pav (or Chole Bun)
Ingredients
For the Chole (Chickpea Filling)
- 1 cup dried chickpeas, soaked overnight, then pressure cooked until soft
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 white onion, finely diced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon dry mango powder (amchur)
- 1/2 teaspoon garam masala
- 2 tablespoons tamarind chutney, or a dark, thick, sweet and tangy sauce
- 1 boiled potatoes, medium, peeled and mashed
For Serving
- 8 pav buns
- 2 tablespoons butter, melted, for toasting
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
If using dried chickpeas, soak them in water overnight. Drain and rinse the soaked chickpeas.
- 2
Pressure cook the soaked chickpeas with enough water to cover them by 1 inch for 4-5 whistles, or until very soft. Once cooked, partially mash about half of the chickpeas directly in the pressure cooker using a potato masher, leaving some whole for texture.
⏱️ 20 min - 3
Heat ghee in a large frying pan or kadai over medium heat.
⏱️ 1 min - 4
Add cumin seeds to the hot ghee and temper until they splutter and become fragrant, about 30 seconds.
⏱️ 1 min - 5
Add the finely diced white onion to the pan and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the salt, red chili powder, dry mango powder, and garam masala. Cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min - 7
Add the partially mashed chickpeas and any remaining cooking liquid from the pressure cooker to the pan. Stir well to combine with the spices and onions.
⏱️ 2 min - 8
Add the mashed boiled potatoes and tamarind chutney to the chickpea mixture. Mix thoroughly, ensuring everything is well incorporated. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.
⏱️ 7 min - 9
Taste and adjust seasoning if necessary. Keep the chole warm while preparing the pav.
⏱️ 1 min - 10
Heat a tawa or griddle over medium heat. Slice the pav buns horizontally without cutting all the way through.
⏱️ 1 min - 11
Brush the inside and outside of the pav buns with melted butter. Toast the buns on the tawa until golden brown and slightly crispy on both sides, about 1-2 minutes per side.
⏱️ 4 min - 12
To serve, generously fill each toasted pav bun with the warm chole. Garnish with fresh chopped cilantro.
⏱️ 2 min