Bengali Chola ( Kala Chana)
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Recipe by
Servings
4
Prep time
15–20 minutes
Cooking time
45mins
It’s one of those recipes, which I make every Ramadan! I love topping it with onions, cilantro and lot of tamarind chutney! This Bangladeshi Chola recipe is a classic street-style dish made with kala chana (brown chickpeas), tender potatoes, warm spices, and finished with fresh toppings for that signature makha texture. Popular across Bangladesh as a snack or light meal, this chola is hearty, comforting, and incredibly flavorful.
Ingredients
- 2 cups brown chickpeas/Kala Chana/Chola
- 3 tbs of cooking oil
- 1 medium sized onion
- 1tsp of each Ginger & Garlic paste
- 1tsp Roasted cumin powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to tatse
- 2 bay leaf
- 1 small Tomatoes
- 1 tsp garam masala (optional)
- 1 medium cubed potato
- Water as needed
Toppings:
- 1-2 chopped Green chilis
- 1/4 cup chopped Cilantro
- 1 small Red Onion or shallots
- 1 Cucumber
- 1tbsp Tamarind chutney
Directions
Step 1: Prep the Chickpeas
- Soak the brown chickpeas overnight.
- Boil with salt until soft but not mushy.
- Drain well. (Tip: You can freeze boiled chola for later use.)
Step 2: Cook the Chola
- Heat oil in a pan and sauté the onions with ginger and garlic paste until translucent.
- Add cubed potatoes, bay leaf, roasted cumin powder, red chili powder, coriander powder, and salt.
- Add water, cover, and cook until the potatoes are tender.
- Add the cooked kala chana and chopped tomatoes. Cover and cook until everything comes together.
- Lightly mash some of the potatoes to create that classic makha (mushy) texture.
Step 3: Finish & Serve
- Top with green chilies, onions, cucumber, cilantro, and a drizzle of tamarind chutney.
- Serve warm and enjoy!
Recipe Video
Notes
A little tip: You can boil chola & freeze it. Cook it whenever you feel like having some!
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