7-Step Irresistible Zero-Oil Chhole Recipe | One-Pot Indian Classic Reinvented
Zero-oil chhole recipe lovers, rejoice! If you’re someone who’s constantly balancing flavour with fitness goals, this One-Pot Spicy Chhole is a revelation. In just one pot, without a drop of oil and no overnight soaking; you can create a restaurant-worthy dish that sings with spices, comforts your gut, and aligns beautifully with a range of dietary needs.
🧄🌶️ A Simplified Yet Flavorful Approach to Indian Cooking
Traditional chhole recipes often begin with heavy sautéing in oil or ghee, but here we completely flip the method for a lighter, cleaner, and faster approach. The base is crafted by blending onion, tomato, garlic, ginger, and green chilli into a smooth, aromatic masala paste-eliminating the need for frying while retaining the full depth of flavor.
Instead of worrying about soaking chickpeas overnight, we rely on a smart kitchen hack: adding ice to the pressure cooker. This sudden thermal contrast helps tenderize unsoaked chhole efficiently, mimicking the texture of long-soaked legumes. In 30–35 minutes, you’re rewarded with perfectly soft, spice-infused chickpeas that need no additional fat to taste indulgent.
This is clean eating, made easy.
🧂 Spices That Heal: Aroma Meets Digestion
The spice mix used here isn’t just for taste – it’s curated to boost digestion and metabolic health. The addition of chhole masala, cumin, and amchur (dry mango powder) creates layers of flavour while activating digestive enzymes. Cinnamon powder- a quiet hero; helps stabilise blood sugar and offers anti-inflammatory benefits.
Garlic and ginger, both used raw and pressure-cooked, not only enhance aroma but also work synergistically to reduce bloating, improve gut flora, and support liver detox. This spice-powered profile ensures your body feels as good as your taste buds do after the meal.
🩺 Disease-Friendly, Dietitian-Approved
What truly sets this dish apart is how disease-conscious and inclusive it is. Whether you’re managing a chronic condition or simply eating proactively for your health, this chhole fits seamlessly into several healing dietary frameworks:
For Diabetics: Chickpeas have a low glycemic index, and the absence of oil ensures better insulin sensitivity. The spices, especially cinnamon and garlic, aid in glucose regulation.
For Weight Loss & Fatty Liver: Zero added fats and high fiber make it filling without being heavy. It aligns with low-fat, whole-food plant-based (WFPB) eating patterns.
For Thyroid & PCOS Management: High protein, complex carbs, and anti-inflammatory ingredients support hormonal balance.
For Heart Health: No cholesterol, low sodium (when monitored), and no trans fats—just plant-based goodness.
For Kidney Support: When tailored with portion control, the recipe offers a high-fiber, low-oil dish that’s easy to digest and nourishing.
It’s rare to find a dish that feels indulgent and yet respects so many medical diets. This one hits that sweet spot.
💚 Resonating With “Feast Big; Stay Fit”
At FeastyFit, we believe that healthy eating should never feel restrictive or boring. This chhole proves that you can enjoy hearty Indian flavours without the baggage of excess oil, refined carbs, or processed ingredients. You’re not eating bland lentils or steamed veggies; you’re feasting, without compromise.
Every bowl delivers the richness of North Indian cuisine while supporting your journey to wellness, strength, and balance.
So go ahead, ladle it generously over steamed millet, quinoa, or a low-GI grain. Or pair it with cucumber salad for a cooling crunch. You’ll leave the table satisfied, energized, and aligned with your goals.
7-Step Irresistible Zero-Oil Chhole Recipe | One-Pot Indian Classic Reinvented
Ingredients
Equipment
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.
