7-Step Irresistible Zero-Oil Chhole Recipe | One-Pot Indian Classic Reinvented
236kcal /serving
11g /serving
4g /serving
WHY YOU'LL LOVE THE RECIPE
- Adding ice to un-soaked chickpeas creates a thermal shock causing rapid softening of the outer skin to absorb water and become soft quickly.
- No need to pre-soak overnight.
- Good for diabetes management, weight-loss, fatty liver, thyroid, PCOS management, heart healthy because of zero-oil, zero trans-fat, complex carbs and high dietary fibre.
- You can control the taste and texture through different variations (Refer Notes)
7-Step Irresistible Zero-Oil Chhole Recipe | One-Pot Indian Classic Reinvented
I remember the first time I tried making chhole without oil—I didn’t trust it. Chhole, in my head, always started with hot oil, cumin spluttering, onions slowly browning while the kitchen filled up with that unmistakable heaviness. So when I skipped the oil completely, it felt like I was breaking some unspoken Indian kitchen rule.But then something interesting happened.Pressure cooking took over the role oil usually plays. Everything softened faster, merged better. Onion, garlic, ginger, tomato—blended raw, straight into the cooker. No sautéing. No waiting for color. Just pressure, heat, and time doing the work quietly. I later read (and re-read, because it surprised me) that pressure cooking actually protects water-soluble vitamins like B6 and folate, simply because the food isn’t exposed to heat forever. That explained why this chhole felt lighter but still… complete.Chickpeas are the obvious hero here. Dense, stubborn little things. Protein-heavy, full of soluble fiber, slow carbs that don’t rush into your bloodstream. This is the kind of food that keeps blood sugar steady, gut bacteria calm, and hunger predictable. That low glycemic nature is exactly why this dish works so well for diabetes, PCOS, insulin resistance—conditions where food needs to behave.Skipping oil doesn’t make this dish weak. It makes it honest. Garlic and ginger bring their usual fire—anti-inflammatory, immune-supporting, heart-protective. Cinnamon sneaks in quietly, stabilizing blood sugar without announcing itself. And because there’s no oil masking flavours, the spices actually taste sharper, clearer.What surprised me most is how satisfying it is. Zero oil, yet no cravings afterward. Which is why this chhole fits effortlessly into weight-loss phases, fatty liver recovery, heart-focused diets.No dairy. No gluten (assuming your spices behave). No canned shortcuts. Just whole food, cooked with intention.It’s still chhole. Just one that doesn’t leave you tired after eating it.
Ingredients
Equipment
Nutrition
Cooking Intructions
- Take Chickpeas (Kabuli Chana), wash and rinse, and put it into the pressure cooker1/2 cup Kabuli Chana
- Peel onion, garlic, ginger. Then cut them into small pieces and put them in blender1 Medium Onion, 3 nos Garlic Cloves, 1/2 inch Ginger
- Cut tomato, and green chilli into small pieces and put in blender1 medium Tomato, 2 nos Green Chilli
- Now make puree of the mixture in the blender by running for about 1 minute
- Put the puree of herbs made in the previous step, Bay Leaf, Black Cardamom, Asafoetida (Hing), Chhole Masala, Coriander Powder, Turmeric Powder, Roasted Cumin Powder, Cinnamon Powder, Water, Ice cubes and Cloves into the pressure cooker in which we had already added chickpeas.1 leaf Bay Leaf, 1 pod Black Cardamom, 1 pinch Asafoetida (Hing), 1 1/2 tsp Chhole Masala, 1 tsp Coriander Powder, 1/4 tsp Turmeric Powder, 1/2 tsp Roasted Cumin Powder, 1/8 tsp Cinnamon Powder, 2 cup Water, 6 nos Ice cubes, 2 nos Clove
- Seal the Pressure Cooker and Pressure cook on high heat for about 35–40 minutes, then let pressure release naturally.
- After opening the pressure cooker after pressure release, check salt levels, if it is more salty then add lemon juice to fix the saltiness, if it is less, then add more salt accordingly. Garnish with fresh cut coriander and serve hot.
Notes
Texture Notes (Very Important)
- Soaking matters: If your chickpeas were soaked overnight, 35 minutes usually gives you soft, creamy centers without splitting skins.
- Unsoaked chickpeas will need closer to 40 minutes, and the gravy turns slightly starchier — not bad, just different.
- Let the pressure release naturally. Forced release makes the chana tighten up, like it got startled.
Flavor Balance Fixes (After Opening the Cooker)
- If it tastes too sharp or salty, lemon juice works — but add it slowly. The acidity wakes everything up fast.
- If it feels flat, don’t rush to add more chhole masala. A pinch of roasted cumin powder or crushed coriander seeds gives depth without heaviness.
- Salt always settles more after 5 minutes of resting. Taste twice.
Variation 1: Dark, Dhaba-Style Chhole
- Add ½ tsp tea decoction (or soaked tea leaves water) before pressure cooking
- Increase black cardamom to 2 pods
- Finish with ½ tsp ghee on top, not mixed in
- The gravy turns darker, earthier, and feels older, in a good way.
Variation 2: Lighter, Weeknight Chana
- Reduce chhole masala to 1 tsp
- Skip cinnamon powder
- Add extra ginger (¼ inch more)
Variation 3: Extra Creamy, Almost Restaurant-Like
- Blend 2 tbsp cooked chickpeas with a little gravy after cooking
- Stir it back in and simmer uncovered for 5 minutes
- No cream needed. The starch does the work quietly.
How to serve:
- Best eaten 10–15 minutes after cooking, when flavors settle
- Fresh coriander isn’t decoration here — it lifts the whole dish
- Pairs well with roti, rice, or honestly just a spoon when you’re standing in the kitchen
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