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Pindi chhole

Jul-20-2017
Kanupriya
480 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pindi chhole RECIPE

It is one of the easiest Chana recipe to make as no grinding, no long sauteing or frying.

Recipe Tags

  • Veg
  • Easy
  • Kids Birthday
  • Punjabi
  • Main Dish
  • Low Fat

Ingredients Serving: 4

  1. For cooking the chickpea : 250gms chickpea (kabuli chane)
  2. 3 cloves
  3. 2 stick Cinnamon
  4. 2 BLACK CARDAMOM
  5. 2 green cardamom
  6. 2 Bay Leaves
  7. Salt to taste
  8. Turmeric Powder
  9. 1 black tea bag
  10. 1 tsp black salt
  11. For making Pindi Chana :
  12. 3tsp ginger - garlic paste or crushed ginger - garlic
  13. red chilli powder acc to taste
  14. 1 tsp aamchur powder
  15. 1 tsp garam masala
  16. 2 tsp coriander powder
  17. 1 spoon lemon juice
  18. 2 tbsp Oil
  19. Salt to taste

Instructions

  1. Soak the chickpea for an overnight or max 8-9hrs.
  2. Boil the soaked chhole with all the spices, black salt, tea bag in a pressure cooker for 10-15 mins. If chhole are not cooked completely then pressure cooker them for few more minutes.
  3. Drain the chhole remove the tea bag and spices.
  4. For making Pindi chhole : Heat a pan put oil and saute the crushed ginger - garlic.
  5. When the raw aroma of ginger - garlic disappears then add the spices powders.
  6. Saute the spices powder for a minute on a low flame.
  7. Add the boiled chickpeas and mix them with the masalas.
  8. Now add salt and check for seasoning.
  9. Let the chickpeas cook for 5-7mins in the masalas on a low flame.
  10. Lastly add lemon juice to the Chana. You can also serve lemon wedges with the Pindi Chana.
  11. Serve them hot with onion rings, green chillies, lemon wedges accompanied with naan, bhatura, puri, paratha even rotis.

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