Chole Semiya Pulao Recipe - Chickpea Vermicelli Pulao

Total Time: 35 minutes

Cuisine: Indian


  • salt
  • cumin powder (jeera)
  • amchur (dry mango powder)
  • ghee
  • coriander (dhania) leaves
  • red chilli powder
  • carrot
  • kabuli chana (white chickpeas)
  • semiya (vermicelli)
  • onion
  • cumin seeds (jeera)
  • green bell pepper (capsicum)
  • coriander powder
  • turmeric powder
  • chana masala powder
  • sunflower oil


  • To begin making the Chole Semiya Pulao recipe, firstly boil water (almost 3 cups) in a pan
  • Add a little salt, semiya and boil it for about 5 to 7 minutes until the semiya is cooked
  • Once the semiya is cooked, drain the semiya well and wash it under running water
  • Let it drain completely
  • Fluff it gently with a fork and keep it aside
  • Heat oil and ghee in a heavy bottomed pan
  • Add cumin seeds and when it starts spluttering, add the onions
  • Saut? till it turns soft and translucent
  • Add the chopped carrot and saut? for few seconds
  • Now add the capsicum and continue to saut? for few seconds
  • 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
  • Mix well and let it cook for about 2 minutes
  • After 2 minutes, add in the cooked chickpeas and mix everything well
  • Now add the semiya, turn the heat to high and cook the Chole Semiya Pulao for about a minute or two
  • Check the salt and spiced and adjust the taste of Chole Semiya Pulao accordingly
  • Garnish with chopped coriander leaves and serve hot
  • 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