Pindi Chole: Gem of Punjab

Straight outta Pakistan, this rawalpindi chole recipe is a gem on its own. This healthy, hearty, and delicious recipe of chickpea is easy to make and that smoky flavour takes back to the farms of amritsar,punjab where this recipe is being cooked in every household and the street vendors are eager to serve you chole and kulcha.

Straight outta Pakistan, this pindi chole recipe is a gem on its own. This healthy, hearty, and delicious recipe of chickpea is easy to make and that smoky flavour takes back to the farms of amritsar,punjab where this recipe is being cooked in every household and the street vendors are eager to serve you chole and kulcha.

Ingredients

• 1 cup chole/chana/chickpea
• 2 tbsp Tea Leaves
• 3 tbsp Mustard Oil
• 1 no. Bay Leaf
• ½ inch Cinnamon
• ¼ tsp Baking soda
• 1 tbsp Ghee
• ½ cup Onion paste
• 1 no. Tomato Chopped
• 1 tsp chopped ginger
• 2 tbsp Coriander Leaves finely chopped

Required Masala

• ¼ tsp Fennel Seeds
• ½ tsp Black peppercorn
• ½ tsp mustard seeds
• 1 tsp Fenugreek/ kasuri methi
• a pinch of hing
• ½ tsp blacksalt
• ¼ tsp amchur
• 1 tsp anardana/ pomogranate seeds
• ¼ tsp ajwain
• ¼ tsp Black cardamom
• ¼ tsp Green cardamom

INSTRUCTIONS 

• Soak Chana over night.
• Cook chole in a pressure cooker with black salt, tea leaves, Mustard oil, bayleaf, cinnamon and a pinch of baking soda.
• cook until 3 whistles.
• Take a kadhai, add ghee, onion paste and cook till fat seperates, then combine it with masala and cook well.
• Add crushed tomatoes and cook till fat leaves the sides of the kadhai.
• Add boiled chole and cook till everything is incorporated.
• Switch off the flame, add chopped ginger to the chole mix. Temper with hot ghee by pouring over the ginger pieces. Mix everything together.
• Top up with coriander leaves.

Pindi Chole | pindi chana masala | recipe for pindi chole

Straight outta Pakistan, this rawalpindi chole recipe is a gem on its own. This healthy, hearty, and delicious recipe of chickpea is easy to make and that smoky flavour takes back to the farms of amritsar,punjab where this recipe is being cooked in every household and the street vendors are eager to serve you chole and kulcha.

Print Recipe Pin Recipe

Prep Time 6 hrs

Cook Time 30 mins

Total Time 6 hrs 30 mins

Course Curry, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 153 kcal

Ingredients

  

• 1 cup chole/chana/chickpea
• 2 tbsp Tea Leaves
• 3 tbsp Mustard Oil
• 1 no. Bay Leaf
• ½ inch Cinnamon
• ¼ tsp Baking soda
• 1 tbsp Ghee
• ½ cup Onion paste
• 1 no. Tomato Chopped
• 1 tsp chopped ginger
• 2 tbsp Coriander Leaves finely chopped

Masala

• ¼ tsp Fennel Seeds
• ½ tsp Black peppercorn
• ½ tsp mustard seeds
• 1 tsp Fenugreek/ kasuri methi
• a pinch of hing
• ½ tsp blacksalt
• ¼ tsp amchur
• 1 tsp anardana/ pomogranate seeds
• ¼ tsp ajwain
• ¼ tsp Black cardamom
• ¼ tsp Green cardamom

Instructions

 

• Soak Chana over night.
• Cook chole in a pressure cooker with black salt, tea leaves, Mustard oil, bayleaf, cinnamon and a pinch of baking soda.
• cook until 3 whistles.
• Take a kadhai, add ghee, onion paste and cook till fat seperates, then combine it with masala and cook well.
• Add crushed tomatoes and cook till fat leaves the sides of the kadhai.
• Add boiled chole and cook till everything is incorporated.
• Switch off the flame, add chopped ginger to the chole mix. Temper with hot ghee by pouring over the ginger pieces. Mix everything together.
  
• Top up with coriander leaves.

Notes

Serves best with kulchas and bhaturas.

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Enjoy this pindi chole whith our paratha’s.