Pindi Chole/ Tangy Spicy Chick Peas | How to make Pindi Chole/ Tangy Spicy Chick Peas

By Poonam Bachhav  |  23rd Nov 2015  |  
4.6 from 9 reviews Rate It!
  • Pindi Chole/ Tangy Spicy Chick Peas, How to make Pindi Chole/ Tangy Spicy Chick Peas
Pindi Chole/ Tangy Spicy Chick Peasby Poonam Bachhav
  • Prep Time

    7

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

553

9

About Pindi Chole/ Tangy Spicy Chick Peas Recipe

Pindi chole is a popular Punjabi dish. This dish originates from Rawalpindi in Punjab where Pindi means a small village. This is one of the variation of the versatile chole, coated very lightly with the gravy, so it basically is a dry dish. This dish has no chopping and grinding so you save a lot of time, it is also an onion-garlic free recipe.

Pindi Chole/ Tangy Spicy Chick Peas

Ingredients to make Pindi Chole/ Tangy Spicy Chick Peas

  • 1 cup kabuli chana (White chickpeas / garbanzo beans)
  • 1/4 cup chana dal (Split Bengal gram)
  • 1 tsp Grated ginger
  • 1 tsp Carom seeds (Ajwain)
  • 1 tsp jeera (roast and grind)
  • 1 tsp pomegranate seeds (roast and grind)
  • 1 tsp Caraway seeds (Shahi jeera)
  • 2 tsp coriander powder
  • 1/2 tsp dry mango powder (Aamchur powder)
  • 1/2 tsp pomegranate seeds (Anardana)
  • 1/4 tsp baking soda
  • 1 black cardamom (Badi elaichi)
  • 1 inch piece cinnamon stick
  • 2 bay leaves (Tej patta)
  • 2 cloves
  • 1 star anise
  • 2 tsp tea powder/tea bags
  • 3 tsp oil
  • 2 tsp ghee
  • 1 tsp red chili powder
  • salt to taste

How to make Pindi Chole/ Tangy Spicy Chick Peas

  1. Soak the kabuli chana and chana dal for 7-8 hours. Pressure cook with 2 tea bags, 1 Bay leaf, Cloves, Black Cardamom, Cinnamon, Star anise Salt, Soda and water for 3 whistles. Allow the pressure to release, discard tea bags and whole spices.
  2. Drain the chickpeas and chana dal, however reserve the water. In a pan, heat oil and ghee gently and add 1 bay leaf, Carom seeds, Caraway seeds, grated ginger and saute till golden brown in colour.
  3. Keep a low flame and add coriander powder, red chili powder, dry mango powder, roasted cumin, pomegranate powder and saute for a minute. Add boiled chickpeas and chana dal with the reserved water.
  4. Add in salt and bring to a boil. Simmer for 5 minutes, the oil will start floating on top. Now saute for another 3-4 minutes on a low flame by occasionally stirring in between until the chole becomes dry.
  5. Squeeze some lemon and garnish it with fresh coriander leaves. Serve hot.

My Tip:

Add more water and serve as a gravy dish. Do not overcook the chole.

Reviews for Pindi Chole/ Tangy Spicy Chick Peas (9)

Soma AGRAWAL2 years ago

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Disha Chopra2 years ago

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Madhu Sikri2 years ago

yumy and. simple recipe
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Asha Nandi3 years ago

Delicious
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Vaishali Nhalande More3 years ago

Wow! Mast yummy
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Rupashree Hadke3 years ago

Delicious
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Mangala Pagar3 years ago

Superb Recipe
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shweta bhand3 years ago

Wow its very yummie
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Rohini Pagar-Jadhav3 years ago

Simply delicious.
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