Pindi Chole Recipe | Rawalpindi Chana Masala

Chana means Chana Masala (Chole) or Dry chole is for me I make this two the most or try it with different combination like this chickpeas eggplant curry. Pindi Chole was something that I wanted to make for a long time but it was not happening and when I make Pindi Chole on rare occasions it never got clicked but this time though in hurry but I manage to take few pictures to share with you all the amazing, simple and yet delicious Pindi Chole Recipe. Rawal Pindi Chole originated from a place call Rawalpindi in Punjabi and Pakistan where pindi means village.

The USP of this recipe is there is no onion or tomato used hence no chopping, grinding that's makes this recipe super quick and easy. Dry pomegranate seeds is normally used in pindi chole to add sourness along with dry mango powder and the dark brown color is achieved from dry gooseberry (amla) or tea bag/leaves which is more popular options these days.

Cooked chickpeas coated with spices makes a perfect side dish for poori, bhatura, paratha or roti or even have it as snack just serve with some onion, lemon wedges and enjoy the guilt-free snacking which I normally do.

If you haven't tried pindi chole yet then there's no more excuse do it and you going to love it, for a quicker version you can use canned chickpeas which saves soaking and boiling time in that case grind the whole spices along with pomegranate seeds and shah jeera and boil tea bag or leaves in little water, add the water to chana to get the dark brown color.

Pindi Chole | Pindi Chana Recipe

Author: Priti | Category: Main Course | Cuisine: Punjabi - Indian
Prep Time: 5 Mins + Soaking Time | Cook Time: 30 Mins | Total Time: 35 Mins

Serves: 4

Ingredients:

For Pressure Cook
Chickpeas/Kabuli Chana - 1 Cup
Tea Bag - 1 or 1 tsp tea powder
Bay Leaf - 1
Cinnamom - 1 inch pieces
Cloves - 2
Green Cardamom - 2
Salt - To Taste
Water - 2 Cups
To Roast and Grind
Dried Pompegranted Seeds/Sukka Anardana - 1 tbsp
Caraway Seeds/Shah Jeera - 1 tsp
To Mix Together
Red Chilli Powder - 2 tsp
Coriander Seeds - 1 tsp
Roasted Cumin Powder - 1 tsp
Punjabi Chole Masala - 1 tsp
Garam Masala - 1 tsp
Dry Mango Powder/Amchur - 1 tsp
For Pindi Chole
Oil - 2 tbsp
Ginger-Garlic Paste - 1/2 tbsp
Slit Green Chilies - 3

Method:

1. Soak chickpeas over night or for 8 hours and pressure cook with tea bag, bay leaf, cloves, cardamom, cinamom, salt and water for 3 whistles. Allow pressure to release, discard tea bag and whole spices. Drain chickpeas and reserve the water.

2. Roast andar dana (pompegranted seeds) and caraway seeds light brown and grind it to powder.

3. Mix together all the spices listed under 'to mix together' and keep aside.

4. In a wok or pan heat oil add ginger-garlic paste, slit green chilies and saute until golden brown.

5. Keep low flame add mixed spices and saute for a minute. Add 1/2 cup of chickpeas boiled water and bring to boil simmer for 5 minutes, oil will start floating on top.