Here are 6 mistakes to avoid while cooking Chole Masala at home.

Skipping Soaking & Proper Cooking, hickpeas need to be soaked overnight and cooked well until soft; undercooked chole ruin the texture.

Not Using Freshly Ground Spices, relying only on store-bought masala reduces flavor; freshly ground roasted spices enhance aroma and taste.

Ignoring the Chana Cooking Water, discarding the water in which chole were boiled removes the rich flavor; use it in the gravy for a better taste.

Adding Tomatoes Too Early, cooking tomatoes before onions caramelize can hinder proper masala formation and affect the depth of flavor.

Skipping Tea Bags or Amla for Color, authentic chole has a deep brown color, achieved by adding a tea bag or dried amla while boiling.

Not Letting the Masala Cook Properly, rushing the process leads to raw flavors; always saute the masala until oil separates for a rich taste.