Pindi Chole Recipe: If you want to add Punjabi tadka to the chickpeas at home, then make Pindi Chole like this.
Just hearing the name Chole Bhature makes your mouth water. This dish is very popular in Punjab but not only in Punjab, it is prepared in almost every home across the country. Be it a festival, a party or if you want to eat something special, Chole is high on the list of favourites. Everyone makes chole in their own way, but today we are going to share the Pindi Chole recipe with you. Pindi specially made in Punjab tastes great with chole bhature. It is made only from chickpeas, but the manufacturing method is slightly different. So let us know the recipe for making Pindi Chole.
Ingredients for Pindi Chole Recipe – Pindi chana masala | how to make chole pindi masala
250 grams grams
Water – 3 cups for soaking chickpeas
Carnations – 3
Cinnamon sticks – 2
Black cardamom – 2
Green cardamom – 2
bay leaf -2
1 bag of black tea
Black salt – 1 tsp
Oil – 2 tbsp
Ginger Garlic Paste
coriander powder (ground coriander)
salt as needed
1 teaspoon lemon juice
How To Make Pindi Chole – How To Make Pindi Chole Recipe:
- First, start by washing the dried gram in water several times. Then soak the gram in 3 cups of water overnight or for 8 to 9 hours.
- The next day, drain all the water from the soaked gram. Rinse the soaked chickpeas with fresh water and place in the pressure cooker. Add cloves, cinnamon, black cardamom, green cardamom, bay leaf, black salt and 1 bag of black tea.
- Heat ghee in a wok/pan. Add ginger, green chillies and cumin. Fry them for 20-30 seconds. Then add garlic paste and onion. Mix all ingredients well and cook for 5 minutes.
- Pour in the tomato puree. Mix all ingredients well and cook for 5 minutes. Now add all the powdered spices like garam masala, red chilli powder, coriander powder and chole masala, mix well and cook for 2 minutes.
- Now when the sauce is ready, set the cooked chickpeas aside, add to this sauce and cook for 2 to 3 minutes. This way the chole and sauce will mix well and your chole will taste wonderful.
- Garnish the chickpeas with freshly chopped coriander leaves. Your Pindi Chole is ready. Serve with bhature or butter naan.
pindi chana masala Punjabi cuisine is well-known for its spicy and rich curries that are served as side dishes with flatbreads. It is usually a meat-based or paneer-based curry with cream toppings. This recipe, however, is a traditional kabuli-chana-based curry that’s also known as pindi Chole.
The Pindi chole recipe can be made in less than a minute. Rawalpindi Pakistan’s most popular dish is Pindi Chana Masala. This chole recipe doesn’t contain tomatoes or onion garlic. You read that right. The best thing about them is that they are delicious and go well with bhature or poori, kulcha, plain paratha, or even plain. Pindi chole is a delicious, easy-to-make dish that’s high in protein and low in fuss. This Pindi Chole recipe uses dry mango powder and pomegranate seed.
punjabi chole masala recipe chole masala and pindi chole masala. There are certain differences that make pindi-chana different and more flavourful. The former recipe uses a tomato and onion curry base, but not as many spices. It is usually reddish in colour, as red chilli powder has precedence. The main difference is that the Chole pindi masala uses tea leaves, which gives the curry a darker brown colour. It also makes the curry acidic, which makes the chickpeas tender. In some recipes, chana daal can be added to thicken the curry. I have not tried this.
Pindi Chole Recipe
This recipe for pindi chole is from Rawalpindi, Pakistan. This is why it’s called pindi chole. This Pindi Chana Masala does not contain onion garlic or curry. It is usually eaten with kulche or bhature, or poori.
I would also like to offer some suggestions and tips for an perfect pindi chole recipe. First, I have soaked the kabuli Chaana overnight to make it tender and delicious. You can also use canned chickpeas to speed up the process. I have also shown you how to make chana masala spice mixture, which is used in the preparation of the curry. This spice mix can be prepared ahead of time and stored in an airtight container. The spice mixture will taste great when it is infused properly. Plan it ahead and make sure to buy enough.
Finally, I ask you to visit my indian curries or sabzi recipe collection with this pindi-chole recipe. it includes recipes like paneer butter masala, punjabi dum aloo, mix veg sabji, vegetable kurma, bhindi masala and baingan masala recipe. You can also visit my related recipes collection,
- 1 cup Chickpeas ( Kabuli Chaana)
- 2 Tea Bags
- 1/2 teaspoon Baking Soda
- 1 teaspoon salt
Potli Masala To be tied in a piece of muslin cloth
- 1 tsp Amla pieces
- 2 Brown Cardamom, (Badi Elaichi).
- 2 – 3 Cloves (Laung)
- 1 Cinnamom Stick
- 1 Bay Leaf (Tej Patta)
- 2 -3 Green Cardamom, (Chotti Elaichi).
To Be Dry Roasted :
- 1 tblsp Pomegranate seeds
- 1 tblsp Cumin seeds
- 2 tblsp Coriander Seeds
- 1/2 tsp Ajwain, Carom Seeds
- 1 tsp Amchoor Powder, dry mango powder
- 1/2 to 1 teaspoon Red Chili Powder
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Garam Masala
- 1 tsp Black Salt (Kala Namak)
- 1/4 tsp Hing (Asafoetida)
- 1 tsp Kasoori Methi (Dry Fenugreek Leaves )
- 2 inch Ginger chopped matchstick
- Salt To Taste
- 1/4 cup Ghee
- 1/4 cup oil
- Lemon wedges
- 1 tbsp finely chopped coriander Leaves
Making Pindi Chole:
- Soak the chickpeas/chole in water for at least 8 hours or overnight.
- If you forget to soak the chole overnight soak them in hot water for two hours covered.
- Put overnight soaked chole in a pressure cooker. Add salt, potli masala, teabags and baking soda. Put 4 cups of water in the saucepan and cover with a lid. Cook the chole on high heat for 6 to 7 minutes.
- You can also use 1 tsp of tea leaves wrapped in cheesecloth if you don’t have tea bags.
- Turn off the flame, and let the pressure go on its own. If you don’t want to add baking soda, continue the process for 3-4 whistles.
- Dry roast all ingredients below to be Roasted Section. Stir constantly so they don’t burn. Otherwise, chana can taste bitter. Once it cools, grind it into a fine masala.
- Once the pressure has released naturally from the cooker, take out all amla and tea leaves. Dry the khada masala (Whole Spices). Strain the chole into a separate container, but DO NOT DISTURB THE WATER. This water can be used later.
- In a separate bowl, combine the boiled chana with 2 tblsp dry roasted masala and ground masala. Add coriander powder and garam masala. Finally, add the mango powder, black salt and hing. Combine well to coat each chana. Add the ginger and slit chillies. Set it aside for half an hour.
- Next, heat the oil and ghee in a kadai to achieve that dark black color. Mix the chole mixture with some of the boiled chole water. To achieve semi-thick consistency, cook the chole on low heat and add the boiled water to each batch.
- Allow it to simmer over low heat until the oil separates. Once that happens, you will get the desired consistency.
- For a darker shade, cook the chole for a longer period of time in the iron kadhai.
- Serve the pindi Chana in a bowl. Garnish with coriander leaves and onion slices, tomato slices, shredded ginger, and lemon wedges.
- Rawalpindi style pindi chole recipe is ready.
What to Serve with Pindi Chana?
They are great with Kulcha or Bhatura, Poori, Plain Paratha, and plain paratha. To counter the spicy pindi chole, you can also enjoy fried aloo and fried green chillies.
Allow the chole to cool down before transferring them into a container. They can be stored up to one month.
Reheating Tips :
Heat a saucepan, add 1 tablespoon of water to it and heat. Then add the amount of chole you need. Let them simmer for 10 minutes. Sprinkle with chopped coriander leaves and onions slices. They taste as good as fresh.
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