April 18, 2017

Jain Chole | Jain Channa Masala - (No Onion No Garlic)

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Chole a.k.a chickpeas are a hot favorite among Indians and are used in various recipes in a number of ways all over India . Chole Puri , Chole Bhature Chole Chawal are eternal combinations and there will seldom be anyone who doesn't like to enjoy these delicacies .

Jain Chole is a spicy North Indian chickpeas gravy made without the use of onions,garlic and ginger specially customised for my Jain friends and all those who like to have Saatvik food sans onion and garlic.

This saatvik, vegan chole can be made on the occasion of any pooja or divine ritual like Navratri , Pitrupaksh Amavasya , Shraadh etc  wherein most North Indians avoid the use of onions and garlic. 

The non Jain,regular version of chole masala is already featured on this blog - Punjabi Chole
You may also want to try a very different and delicious chole variation called as the Chataka Chole which as the name suggests is really very tongue tickling and tasty.

 Jain Chole , Puri and Badam Elaichi Shrikand will be a fantastic menu to prepare and serve for Gudi Padwa or Ugadi which falls on 2nd April 2022 this year . Gudi Padwa /Ugadi is the New year celebrated by the people of Maharashtra, Andhra, Telangana and Karnataka 

Soaking Time : 6-8 hrs
Preparation Time : 5-10 mins
Cooking Time : 20 mins
Serves: 2-3
Complexity - Medium


200 gms chick peas/kabuli channa/kondakadalai
2-3 tomatoes medium sized - finely chopped
1-2 green chillies slit
1 tsp jeera
1 tsp red chilli powder
1/2 tsp haldi powder
2 tsp dhaniya powder
3 tsp chole masala (home made or any brand - Everest,MDH,Catch etc)
salt as per taste.
1 tsp lemon juice - optional
fresh corriander for garnish
2-3 tbsp oil

  • Wash and soak the chole overnight for about 6-8 hrs.
  • Pressure cook the chole with salt on medium flame for 3-4 whistles or until soft.Incase you feel the chole is not cooked soft,you can adjust the water level and pressure cook it for another 2 or 3 whistles.
  • In a kadai,heat some oil ,splutter the jeera and saute the green chillies.
  • Add in the chopped tomatoes,haldi,red chilli powder,dhaniya powder,chole masala,salt and mix well and cook until the tomatoes become mushy. You can sprinkle little water if you feel the masala is too dry. If the tomatoes are little hard and semi ripe you can even puree them in the blender and use. 
  • Cook until its all mushy and the oil starts oozing.Add the cooked chole ,mix well and pour about half cup water .Adjust salt and spice level if you wish at this stage. Using a masher or back of a ladle slightly mash the chickpeas here and there. This helps in giving a nice texture to the gravy.
  • Cook covered for about 5 mins.
  • Add in the lemon juice and garnish with corriander leaves and serve hot.

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  1. Somehow I always think of Punjabi chole so never tried making Jain Chole. Sounds absolutely yum. This sunday we can enjoy for lunch Jain chole. Thanks Priya the ingredients are all in my pantry.

  2. Priya I have often made Jain Chole and they come out so delicious even without using onion, garlic and ginger. Sometimes without those powerful spices, the other spices actually tend to 'shine' making the overall dish so tasty. Your preparation looks so tempting.

  3. Jain chole looks so yum n delicious priya !without using onion-garlic, this is a must during festive time .. love to have with some hot pooris

  4. Jain chole looks so good and ideal to serve on festive days. I must make this version sometime, it is always Punjabi chole I end up making.

  5. This is a very useful recipe. We often have family who don't consume onions visit us and the jain chole certainly is perfect.

  6. just 2 packs parcel please- jain version chole looks lipsmacking pa!

  7. Jain Chole slooks absolutely irresistible. It can be enjoyed on any day as it is a no onion no garlic recipe. Lovely Presentation priya.


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