Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao
A vegetarian Indian recipe with -/2 semiya (vermicelli) - roasted, onions - peeled and chopped, green bell pepper (capsicum) - chopped. Ready in 35 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
17 steps- 1
To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan
-/2 semiya (vermicelli) - roasted(1 cups) - 2
Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked
-/2 semiya (vermicelli) - roasted(1 cups)kabuli chana (white chickpeas) - soaked for 8 hours & boiled until soft(1/2 cup)salt - to taste - 3
Once the semiya is cooked, drain the semiya well and wash it under running water
-/2 semiya (vermicelli) - roasted(1 cups) - 4
Let it drain completely
- 5
Fluff it gently with a fork and keep it aside
- 6
Heat oil and ghee in a heavy bottomed pan
teaspoons ghee(2) - 7
Add cumin seeds and when it starts spluttering, add the onions
onions - peeled and chopped(2)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 8
Sauté till it turns soft and translucent
kabuli chana (white chickpeas) - soaked for 8 hours & boiled until soft(1/2 cup) - 9
Add the chopped carrot and sauté for few seconds
onions - peeled and chopped(2)green bell pepper (capsicum) - chopped(1)carrot (gajjar) - peeled and chopped(1) - 10
Now add the capsicum and continue to sauté for few seconds
- 11
Once the carrot and capsicum are soft, add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste
carrot (gajjar) - peeled and chopped(1)kabuli chana (white chickpeas) - soaked for 8 hours & boiled until soft(1/2 cup)cumin seeds (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon)chana masala powder(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - as required - 12
Mix well and let it cook for about 2 minutes
- 13
After 2 minutes, add in the cooked chickpeas and mix everything well
- 14
Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two
-/2 semiya (vermicelli) - roasted(1 cups) - 15
Check the salt and spiced and adjust the taste of Chole Semiya Pulao accordingly
-/2 semiya (vermicelli) - roasted(1 cups)salt - to taste - 16
Garnish with chopped coriander leaves and serve hot
onions - peeled and chopped(2)green bell pepper (capsicum) - chopped(1)carrot (gajjar) - peeled and chopped(1)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - as required - 17
Serve Chole Semiya Pulao on its own for breakfast with a cup of Filter Coffee/ Masala Chai or pack it your Lunch Box with a bowl of Curd and Satvik Carrot Sprouts Salad
-/2 semiya (vermicelli) - roasted(1 cups)carrot (gajjar) - peeled and chopped(1)chana masala powder(1/2 teaspoon)
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Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao
A vegetarian Indian recipe with -/2 semiya (vermicelli) - roasted, onions - peeled and chopped, green bell pepper (capsicum) - chopped. Ready in 35 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan
-/2 semiya (vermicelli) - roasted(1 cups) - 2
Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked
-/2 semiya (vermicelli) - roasted(1 cups)kabuli chana (white chickpeas) - soaked for 8 hours & boiled until soft(1/2 cup)salt - to taste - 3
Once the semiya is cooked, drain the semiya well and wash it under running water
-/2 semiya (vermicelli) - roasted(1 cups) - 4
Let it drain completely
- 5
Fluff it gently with a fork and keep it aside
- 6
Heat oil and ghee in a heavy bottomed pan
teaspoons ghee(2) - 7
Add cumin seeds and when it starts spluttering, add the onions
onions - peeled and chopped(2)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 8
Sauté till it turns soft and translucent
kabuli chana (white chickpeas) - soaked for 8 hours & boiled until soft(1/2 cup) - 9
Add the chopped carrot and sauté for few seconds
onions - peeled and chopped(2)green bell pepper (capsicum) - chopped(1)carrot (gajjar) - peeled and chopped(1) - 10
Now add the capsicum and continue to sauté for few seconds
- 11
Once the carrot and capsicum are soft, add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste
carrot (gajjar) - peeled and chopped(1)kabuli chana (white chickpeas) - soaked for 8 hours & boiled until soft(1/2 cup)cumin seeds (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon)chana masala powder(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - as required - 12
Mix well and let it cook for about 2 minutes
- 13
After 2 minutes, add in the cooked chickpeas and mix everything well
- 14
Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two
-/2 semiya (vermicelli) - roasted(1 cups) - 15
Check the salt and spiced and adjust the taste of Chole Semiya Pulao accordingly
-/2 semiya (vermicelli) - roasted(1 cups)salt - to taste - 16
Garnish with chopped coriander leaves and serve hot
onions - peeled and chopped(2)green bell pepper (capsicum) - chopped(1)carrot (gajjar) - peeled and chopped(1)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - as required - 17
Serve Chole Semiya Pulao on its own for breakfast with a cup of Filter Coffee/ Masala Chai or pack it your Lunch Box with a bowl of Curd and Satvik Carrot Sprouts Salad
-/2 semiya (vermicelli) - roasted(1 cups)carrot (gajjar) - peeled and chopped(1)chana masala powder(1/2 teaspoon)
Rate this recipe
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