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a man digging a soon into a bowl of Tawa Chole | Chickpea Stir Fry
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Tawa Chole | Chickpea Stir Fry

Tawa Chole also is known as chana chaat or curried chickpea salad is packed with authentic flavors but is easy & quick to make. Here the chickpeas are cooked with dry spices and masala to make it more delectable & flavorful. Try this delicious vegan chickpeas recipe today!
Course Salad, Side Dish, Snack
Cuisine Indian, Punjabi
Prep Time 25 minutes
Cook Time 10 minutes
Servings 4 people
Calories 436.73kcal

Equipment

  • skillet

Ingredients

To prep the chickpeas

To prepare the curried chole

  • 1/2 tbsp oil
  • 1 tsp carom seeds ajwain
  • 2 tbsp cilantro chopped
  • 5 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 onion finely chopped
  • 2 tomatoes finely chopped
  • Salt

For garnish

  • 1/2 onion finely chopped
  • 2 tbsp cilantro chopped
  • 2 tbsp Lime juice

Instructions

To prep the chickpeas

  • Add cooked chickpeas to a mixing bowl.
  • Then add paprika, garam masala, cumin powder, and salt.
  • Add chole masala.
  • Mix it all together and let it marinate for 20 minutes

To prepare the curried chole

  • Then, heat oil in a skillet. Fry ajwain (carom seeds), half of the chopped cilantro, ginger and garlic. Saute till the raw smell disappears.
  • Now add and saute onions till they turn translucent.
  • Then add the tomatoes and salt. Cook till the tomatoes are done.
  • Next, add the marinated chickpeas. Give it a good mix. Saute for another 2-3 minutes till all the masala is cooked. Take it off the flame.

For garnish

  • Lastly, add chopped raw onions, lemon juice, and the remaining chopped cilantro for garnish. Chickpea Stir Fry is ready!

Notes

While I have used canned chickpeas in this recipe, you can use the dried ones too. If using raw chickpeas, then you need to soak it overnight and then boil it in salt + turmeric powder water using a pressure cooker or Instant Pot. Drain and then use it. We don't need the water in this recipe but you can preserve it as stock.
Chana masala spice blend is key to the recipe. But if unavailable, use any curry powder or garam masala that you have. The garnish is important too. The raw onions give this dish the required crunch, lemon juice gives it the extra zing while the cilantro gives it a nice aroma. Do not skip it.
You can also swap chickpeas with any beans and make this recipe. Like many Indian curries, you can store this dish in the refrigerator for two to three days or can be frozen for up to two months. You can reheat it in the microwave or on a stovetop over medium-high heat. 

Nutrition

Calories: 436.73kcal | Carbohydrates: 71.85g | Protein: 21.62g | Fat: 9.17g | Saturated Fat: 0.93g | Sodium: 26.95mg | Potassium: 974.76mg | Fiber: 21.01g | Sugar: 14.1g | Vitamin A: 1497.43IU | Vitamin C: 18.18mg | Calcium: 165.98mg | Iron: 9.12mg