Pindi Chhole | How to make Pindi Chhole

By Deepika Goyal  |  9th Feb 2018  |  
5 from 1 review Rate It!
  • Pindi Chhole, How to make Pindi Chhole
Pindi Chholeby Deepika Goyal
  • Prep Time

    25

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

46

1

0 votes

About Pindi Chhole Recipe

A gift from Rawalpindi, Pindi Chole or Pindi Chana is an authentic and rustic chickpea maincourse dish cooked in traditional spices. Believe me, this dish is so delicious! The aroma and good looks of this dish add another reason for making it irresistible! It is best served with kulcha, poori or bhatura but you can pair it with any bread of your choice and enjoy!

Pindi Chhole, a deliciously amazing recipe to treat your family members. This recipe of Pindi Chhole by Deepika Goyal will definitely help you in its preparation. Surprisingly the preparations for Pindi Chhole can be done within 25 minute. Isn't it interesting. Also, the time taken for cooking Pindi Chhole is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Pindi Chhole can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Pindi Chhole is just too tempting. Cooking Pindi Chholeat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Pindi Chhole is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Pindi Chhole from Better Butter.

Pindi Chhole

Ingredients to make Pindi Chhole

  • 1 Cup White Chickpeas/kabuli chana
  • 1 tea Bag or 1 teaspoon Dried tea leaves
  • 1 inch Cinnamon Stick or 1 teaspoon Cinnamon Powder
  • 2 cloves
  • 2 Green cardamoms
  • 1 tablespoon Split Bengal Gram/chana dal
  • A pinch of baking soda
  • A pinch of salt
  • 2 Cups water
  • 3-5 Black peppercorns
  • 3 Dried Kashmiri red chillies
  • 1/4 teaspoon Carom Seeds
  • 1 tablespoon coriander Seeds
  • 1 tablespoon cumin Seeds
  • 1 tablespoon Dried pomegranate Seeds/Sukha Anardana (see notes)
  • 1 teaspoon Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Dry Mango Powder/Amchur Powder
  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon Black Salt
  • 1 teaspoon Dried Fenugreek Leaves/Kasoori Methi
  • salt as per taste
  • 2 Large onions, roughly chopped
  • 5-6 cloves Garlic
  • 1 teaspoon grated Ginger
  • 2-3 Medium green chillies
  • 2 tablespoon coriander Leaves
  • 1 Large tomato, pureed to a fine paste
  • 2 tablespoon olive Oil
  • For Garnishing(Optional): Long and thinly sliced ginger, Lemon Juice, coriander Leaves, Thin slices of Onion & Tomatoes Slit Green Chillies
  • For Tempering(Optional): 2 tablespoon Clarified Butter/Ghee, 1 tablespoon Mustard and cumin seeds, A pinch of Asafoetida/Heeng

How to make Pindi Chhole

  1. Soak chickpeas for 8-9 hours or overnight. Drain the excess water and rinse them in cold water for 2-3 minutes.
  2. Put tea bag/powder, cinnamon, cloves and coarsely crushed cardamom in 2 cups water and boil for 2-3 minutes. Strain the spices and reserve the water.
  3. Combine the chickpeas, chana dal, baking soda and salt in the water reserved in step 2. Mix well, put in a pressure cooker and cook for 3 whistles or until soft.
  4. In a pan, dry roast black peppercorns, cumin seeds, coriander seeds, carom seeds, sukha anardana and dried red chillies for 5-6 minutes or till they turn light brown. Let the spices cool down and grind them to a fine powder.
  5. In the mixture ground above, add turmeric powder, red chilli powder, dry mango powder, black salt, garam masala, kasoori methi and salt. Mix the powder well. Homemade Chole Masala is ready.
  6. Grind onions, garlic, ginger, green chillies and coriander leaves to a fine paste.
  7. Heat oil in a deep non-stick pan, add the onion paste and sauté on a medium for 5-6 minutes.
  8. When the oil starts leaving the sides, add tomato pureé and the chole masala made in step 5. Mix well and cook the gravy for 6-7 minutes or till the oil again starts leaving the sides.
  9. Add boiled chickpeas and 1 cup warm water and mix well and cook on a medium flame for 3-4 minutes or till the water dries out while stirring occasionally.
  10. Transfer the prepared chole in a serving bowl and garnish with long sliced ginger, coriander leaves, lemon juice, slit green chillies and thinly sliced onions and tomatoes.
  11. or tempering, heat ghee in a pan and add asafoetida, mustard and cumin seeds. Put the tempering on the garnished chole and serve hot with Kulcha, Poori or Bhatura.

My Tip:

1. For a quicker version, you can use canned chickpeas as it will save soaking and boiling time. 2. If you do not have dry pomegranate seeds/sukha anardana then you can also use tamarind paste. In this case, add the tamarind paste after adding tomato pureé. 3. You can increase or decrease the chilli powder content as per your taste. If the chole masala is made in excess then you can preserve it for a couple of months. Put it in an air tight container and keep in your refrigerator.

Reviews for Pindi Chhole (1)

Ruchi Gaur7 months ago

Yummilicious!!!
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