Sukhe chole Recipe with Vegetables | Easy Vegetarian Dish — Simple Lunch You Can Make Today

Rooted in the rich agricultural heartland of Punjab, this dish celebrates bold spices and wholesome flavour. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Sukhe chole recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 5 key ingredients including chickpeas, tea leaves, amchur, ginger. Each serving contains approximately 200 calories, with 10g of protein — making it a guilt-free addition to your diet.

Did you know? A dry, tangy chickpea dish. Fun fact: "Sukhe" means dry, distinguishing it from the gravy-based chana masala. The tea leaves (used while boiling) are a Delhi dhaba hack for color. Amchur adds sourness, a Sindhi refugee innovation. In Amritsar, it’s served with "bhature" bigger than plates! Pro tip: Reserve some boiled chickpeas for crunch—a street vendor’s secret!