Punjabi Pindi Chole | How to make Punjabi Pindi Chole

By Swathi S Rao  |  20th Apr 2016  |  
4.7 from 3 reviews Rate It!
  • Punjabi Pindi Chole, How to make Punjabi Pindi Chole
Punjabi Pindi Choleby Swathi S Rao
  • Prep Time

    8

    Hours
  • Cook Time

    45

    mins
  • Serves

    2

    People

321

3





About Punjabi Pindi Chole Recipe

Very flavourful, tasty chole perfectly cooked in a very unique way.

Punjabi Pindi Chole

Ingredients to make Punjabi Pindi Chole

  • kabuli chana 1 cup
  • cinnamon stick 1 piece
  • cloves 3 pieces
  • Black cardamom 1 piece
  • tea bag 1
  • Dried gooseberry 3 pieces
  • baking soda 1/2 tablespoon
  • coriander powder 3 1/2 tablespoon
  • ginger powder 3/4 tablespoon
  • red chilli powder 3/4 tablespoon
  • Garam masala 1/2 tablespoon
  • Dried pomegranate seed 2 tablespoon
  • cumin powder 1/2 tablespoon
  • turmeric 1/4 tablespoon
  • Vegetable oil 4 tablespoon
  • asafoetida / Hing 1 pinch
  • onion 1
  • curd 1/4 cup
  • tomato puree 1 tablespoon
  • ginger garlic paste 1 tablespoon
  • Kasuri methi 1/2 tablespoon
  • ginger 1 inch piece
  • Green chili 1
  • ghee 2 tablespoon

How to make Punjabi Pindi Chole

  1. Soak chickpeas for about 10 hours (Overnight is better).
  2. Drain the water, wash the chickpeas.
  3. Pressure cook for 5 (or 6) whistles the chickpeas along with dried gooseberry, tea bag, baking soda, cinnamon stick, cloves, black cardamom, salt with water just above the chickpeas level. Cook on a medium/ Low flame.
  4. Let the cooker depressurize naturally.
  5. Mix coriander powder, ginger powder, red chili powder, garam masala, dried pomegranate seeds, cumin powder, turmeric in a small bowl.
  6. Once the cooker is depressurized, transfer the cooked chickpeas into a large bowl.
  7. Add the mixed spice powders onto the chickpeas, mix very gently.
  8. Heat ghee till it starts to smoke, pour the hot ghee onto the spiced chickpeas.
  9. Heat kadai and add some oil. To the oil add asafoetida, finely chopped onion. Cook till the onions turn brown.
  10. Add yogurt and cook for about 4 minutes.
  11. Add ginger garlic paste, tomato puree and cook till the oil separates.
  12. Add some water and cook on a low flame.
  13. Once it starts to boil, add spiced chickpeas, sliced ginger, slit green chili and kasuri methi.
  14. Cook for 15 minutes on a low flame.
  15. Perfect Punjabi Pindi Chole is all ready to serve with hot Bhature!

Reviews for Punjabi Pindi Chole (3)

Sakshi Kalra7 months ago

Awesome
Reply

Swathi S Raoa year ago

Reply

Neelam Saxena2 years ago

Reply