How to Make Tasty Pindi Chole

Pindi Chole. Pindi chole recipe With step by step photos - pindi chana is one of the easiest and tasty vegan chana recipe to make. As no grinding, no long frying or sauteing (bhunaoing) is required and no making or powdering the chole masala. All you need is readymade chole masala /chana masala. and the rest everything is easy and quick.

While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Pindi Chole really different from the rest is. Pindi Chole is a classic Punjabi dish cooked in North Indian homes as well as restaurants. It is often served with bhature or parathas. You can have Pindi Chole using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pindi Chole

1. Prepare 1 cup of white Chickpeas (Kabuli chana), soaked overnight.
2. You need 2 of bay leaves.
3. Prepare 1 of " cinnamon stick.
4. It's 2-3 of green cardamoms.
5. It's 4-5 of cloves.
6. Prepare 1-2 of tea bags.
7. Prepare 2-3 tbsp. of oil.
8. It's 1 tsp. of carom seeds (ajwain).
9. It's 2 of green chilies, slit.
10. It's 1 tsp. of ginger, chopped.
11. It's 1 tsp. of garlic, chopped.
12. You need 1/4 tsp. of asafoetida (opt).
13. You need to taste of salt.
14. It's 12 tsp. of turmeric powder.
15. Prepare 1/4 cup of tamarind water.
16. It's 1 tsp. of red chili powder.
17. It's 1 tsp. of coriander leaves, chopped.
18. It's 1 tsp. of coriander powder.
19. Prepare 1 tsp. of cumin powder.
20. It's 1 tsp. of amchur powder (dry mango powder).
21. You need 1 tsp. of anardana powder (pomegranate powder).

Chef Ranveer Brar shares the recipe for this mouth-watering delicacy. Pindi chole recipe (pindi chana)-a dry version of making white chickpeas/kabuli chana. This is healthy, delicious and protein packed dish. This is healthy, delicious and protein packed dish.

Pindi Chole instructions

1. Pressure cook the soaked chana in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli instead) for 5-6 whistles. Open the lid when it cools down. Discard the whole spices and the tea bags..
2. Heat oil in a pan and temper with carom seeds, asafoetida, green chilies, ginger and garlic. Saute for a few seconds..
3. Add all the dry spices and saute for a few seconds..
4. Next add the boiled chickpeas & simmer till it turns slightly thick..
5. Add the tamarind water and......
6. ..... mash with a potato masher. When you get the desired consistency, switch off the flame..
7. Garnish with coriander & serve with naan, kulcha, tandoori roti, poori, bhatura, paratha, chapati, plain rice or jeera rice..

As the name says, this chana recipe is from Rawalpindi, Punjab (a region of Pakistan). Rawalpindi Style Chole is a dish made with chickpeas which belongs to the Rawalpindi region in Pakistan. Pind means village and Rawal is a region in Pakistan, hence the name is Rawalpindi Chole. Pindi chole is made with white chick peas or kabuli chana, onion, tomato, ginger garlic paste and lots of spices. To enhance the colour, we should add a black tea bag while pressure cooking the chana.