Pindi Chole/Pindi Chana is one of our favourite side dish to order when we eat outside. Soft roti/kulcha/naan with Pindi chana as a side dish is simply an experience by itself.
I cook chickpeas/garbanzo beans/chole a lot at home. We all love it and I usually cook it in a tomato-onion gravy which is also delicious. But I was always fascinated by the taste of No-onion- Garlic-Tomato Pindi Chole. Recently I read a family recipe shared byVernika and was so tempted to try it. She shares " As far as I recollect, myDadi told me that these were a speciality of Rawalpindi, hence the word Pindi. The preparation is usually dry or semi-dry and it can be eaten with bhature, kulche, paratha or even garam roti "
Just a handful of ingredients and less than 15 minutes cooking time (if you have boiled garbanzo beans) is all you need to make a lip smacking Rawalpindi Chole.
My family was thrilled with the taste and I was so happy that I could make a great dish in such a short time. I amsure that you will love this recipe. All thanks to Vernika for giving such an authentic recipe.
Pindi Chole :
Recipe Courtesy: Ms. Vernika Awal
Preparation time ( including the soaking time) : 8-10 hours or overnight
Cooking time : 30 minutes
Serves : 4-6
1 cup = 250 ml cup
2 cups garbanzo beans/chole
pinch of baking soda ( optional)
1/4 cup oil
1/4" ginger (grated or thinly sliced)
2-3 green chillies ( slit vertically)
salt to taste
4 teaspoons Coriander powder/dhaniya powder ( freshly ground is best)
4 teaspoons Pomegranate seeds powder/Anardana
1 teaspoon roasted cumin seeds powder/ roasted jeera powder (freshly roasted tastes the best)
2 teaspoons dry fenugreek leaves/Kasuri methi
1/4 teaspoon Kashmiri Chilli powder ( adjust according to your spice preference)
1. Wash and soak the garbanzo beans/chick peas/chole for 8-10 hours or overnight.
2. Pressure cook the chickpeas up to 5 whistles over medium flame by adding double the amount of water with a pinch of baking soda .
3. Once the pressure releases, drain the excess water and add the chickpeas to an ironkadai/wok and place it over low flame.
4. Add all the spice powders (given under spice mix ) and salt.
5. In parallel, heat another small pan or a large tempering ladle with oil .
6. Add green chillies to the oil and ginger on top of the spice mix, pour hot oil on top and mix.
7. Stir for 3-4 minutes on low flame and switch off.
Important Note : If you want the pindi chole to be semi-thick, you can add a 1/4 cup to 1/2 cup water . You can use the drained chickpeas water. Add water when you add the chickpeas into the kadai .
Your delicious Pindi Chole is now ready to be served along with poori/bhatura orrotis. They even taste great with rice.
I am sure you will love making Pindi Chole. Do tag me on instagram @masterchefmom and I would be so happy to share your pindi chole pictures.
Also, have you seen my latest video where I share easy method to makeChennai Style crispy onionpakodas?
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