📝 Ingredients
For the chole (chickpea curry):
- 1 cup dried chickpeas (or 2 cups canned)
- 2 medium onions (finely chopped)
- 2 tomatoes (pureed)
- 2 green chilies (slit)
- 1 tsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1½ tsp coriander powder
- 1 tsp garam masala
- 1 tsp chole masala (optional)
- Salt to taste
- Fresh coriander (for garnish)
For the eggs:
- 4–5 boiled eggs
- ½ tsp red chili powder
- ½ tsp salt
- 1 tbsp oil
👩🍳 Instructions
Step 1: Cook the Chickpeas
- Soak chickpeas overnight. Pressure cook with salt and a pinch of baking soda for 4–5 whistles until soft. (Skip if using canned chole.)
Step 2: Sauté the Masala
- Heat 2 tbsp oil in a kadai.
- Add cumin seeds. Once they splutter, add onions and sauté until golden brown.
- Add green chilies and ginger-garlic paste. Cook until the raw smell fades.
- Stir in tomato puree and cook till oil separates.
- Add turmeric, chili powder, coriander powder, garam masala, and chole masala. Mix well.
Step 3: Combine Chickpeas
- Add the boiled chickpeas along with 1–1.5 cups of water.
- Let it simmer for 10–15 minutes. Mash a few chole for a thicker texture.
Step 4: Prepare the Eggs
- Lightly score or prick boiled eggs with a fork.
- Heat 1 tbsp oil in a pan. Add eggs, sprinkle salt and chili powder.
- Fry until golden and slightly crisp on the outside.
Step 5: Assemble & Serve
- Gently place the fried eggs into the chickpea curry. Simmer for 2–3 minutes.
- Garnish with chopped coriander.
🍽️ Serving Suggestions
- Serve hot with jeera rice, roti, phulka, or kulcha.
- Add a squeeze of lime and some raw onion rings on the side.
