Pindi Chole

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Last Updated on February 15, 2018

Pindi Chole is very famous main course recipe
in Punjabi cuisine which serves with puri and bhatura’s. It’s a spicy kabuli chana
which cook in varied Indian spices and garnish with lemon wedges and green
chili. It’s really very spicy and tasty. On 2nd day of 2nd
week in blogging marathon, I prepared traditional food “Pindi Chole” from the Punjabi
region. I always try this recipe whenever we all visit restaurant for dinner or lunch. It’s my favorite recipe in the Punjabi food.

There are two variations i.e. Pindi Chole and
Pindi Chana. Kabuli chole/ White chickpeas are used in pindi chole and kale chana/ black chickpeas are used in pindi chana. You can use MDH chana masala
too in this recipe….

Preparation
Time: 10 Minutes + Soaking Time

Cooking Time:
30 Minutes

Serving: 4
Persons

Ingredients

1 Cup White Chickpeas

1 Tbsp. Tea Leaves or 1 Tea Bag

2 Tsp. Green Chili and Ginger Paste

Salt to taste

1/2 Tbsp. Pomegranate seed (powdered)

1/2 Tsp. Red chili Powder

1 Tbsp. Coriander Powder

1/2 Tsp. Raw mango powder/ Amchoor

1 Tsp. Cumin Powder/ Jeera

1/2 Tsp. Black pepper powder/ Kali Mirch

1/2 Tsp. Garam Masala

2 Tbsp. Oil

Water, enough

For
Garnishing

Lemon Wedges

Tomato Slices

Green Chili, Slit

Direction

Wash and soak chickpeas in the water for 6-8
hours. Boil the chickpeas with fresh 3 cups of water, tea bags and salt in
pressure cooker till to 4-5 whistles. Remove the tea bags and water.

Heat the oil in the pan; add cumin powder and
ginger-chili paste, sauté for 2 minutes. Combine spices (red chili powder,
amchoor, coriander powder, black pepper powder) in bowl with little water as
spice paste. Add this paste into pan and pomegranate seed powder. Sauté for 2
minutes more. Add boiled chickpeas in to pan, salt and 1/2 Cup of water (which
used in boiling time). Cook for 8- 10 minutes till chickpeas becomes in thick
consistency. Add garam masala and garnish with tomato slices and lemon wedges.

Note: Always
taste spices and flavors in every stage of cooking, Adjust the spices according
to your tastebuds. For Pomegranate powder, first dry roast the seeds and grind in mixer.

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Preeti Garg

Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here