No one, absolutely no one talks about the charisma of our chickpea/chhole curry.

The obsessive way in which one might devour these humble legumes is unparalleled. The way the grainy texture melt on your palate when your 32 crush these legumes is culinary finesse to say the least! 

And let us not even talk about the light peels of chickpea that leave a lasting impression on your palate. The urge to eat that “chhilke waala chhola” in any gravy with any type of carbohydrates cannot be described in words.

I love the UP special chickpea curry with rice. Somehow, the simplicity of rice is able to capture the explosions of textures and flavours of this chickpea curry.

While I cannot deny the sorcery of the black sticky curry chhole with crunchy, fluffy and oily bhatoore or those soft airy kulchas but on the days when I’m not looking to load my gluttonous belly with too much oil, refined flour or spices, I get my culinary satisfaction from chhole rice.

P.S.: Chhole with rotis also tastes good but have you ever tasted them with parathas? The crispy millet ones? 😋