How to make Pindi Chole Recipe - This is a traditional dish from the North India made from white chickpeas and aromatic fresh spices. Chickpeas cooked with whole spices then added into onion tomato based gravy. This dish is adapted from Rawalpindi before the segment of India and Pakistan happened, henceforth, it is called Pindi Chana.
Chana implies chickpeas and Pindi word originated from the place(rawalpindi). Pindi chana masala is completely stuffed of proteins. Pindi Chole is best presented with butter naan(homemade) or poori or simple roti or with jeera Rice also.
This below picture is actually our lunch, served with simple chapati , kadai paneer as a side dish and guava as a salad.
I have used homemade spices for making Pindi Chana Masala made from fresh, roasted spices such as jeera, carom seeds, coriander seeds, anardana, cloves, black peppercorns, both green and black .cardamom, cinnamon, fennel seeds etc. You can use market based pindi chana masala too. (it comes in mdh or catch brand)
But I believe if you make this authentic way to prepare homemade powder, you will enjoy the dish most rather than market based powder.
This pindi chana masala recipe is slightly different recipe from punjabi chole masala, check the recipe
This freshly roasted and powdered homemade masala, made Pindi Chana extremely delicious. I used tea leaves while cooking the chana, the boiled chana had this lovely brown color and its fragrance.
Once the chana got cooked up, I simply cooked onions, tomatoes and handmade masala with the chana and pindi chole prepared! To give a tartness to the gravy, I added tamarind pulp as well while chana was getting simmered with different ingredients.
Let's start the easiest recipe of homemade Pindi Chana Masala
Prep Time : 8 hours
Cook Time : 30 minutesTotal Time : 8 hours 30 minutes
Servings : 4
Course : Main Course
Cuisine : NorthIndian
Author : Jolly Makkar
Ingredients :
Choley / White chickpeas - 1 cup (soaked overnight)
Tea leaves - 2 tspChopped Onion - 1 cup
Chopped Tomato - 1 cup
Ginger - 1 inch piece chopped
Green chili - 2-3 slit into half
Mango Powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Tamarind paste - 2 tbsp
Oil - 4 tbsp
Fresh coriander leaves for garnishing
For the Tea water/decoction
Water - 2 cups
Dry roast the below spices till fragrant and slightly black in color and grind to make a powder
Jeera - 1 tbsp
Anardana - 1 tbspFennel seeds/Saunf - 1 tsp
Carom seeds/Ajwain - 1/2 tsp
Coriander seeds - 2 tbsp
Cloves - 7-8
Black peppercorns - 12-15
Black cardamom - 2
Green Cardamom - 2
Cinnamon - 1 inch piece
Dry red chilies - 2-3 (optional)
Preparation Method :
1. Boil the tea leaves in 2 cups of water. Strain and keep it aside.
2. Add soaked choley, black tea water, salt and some more water in a pressure cooker and cook till choley are done.
3. Add oil in a kadai/pan. When the oil is hot enough, add the chopped onions and fry till golden brown.
4. Add tomato, ginger and green chili and fry for another 2 minutes on high heat.
5. Add the grounded homemade chana masala. Add turmeric powder, mix well and little water, cook for 3 to 4 minutes.
6. Add the cooked choley along with the water. Cook for 10-12 minutes on medium heat. Stir occasionally.
7. Adjust salt as required. Add tamarind pulp and mix well. Garnish with fresh coriander leaves.
You can end number of chickpeas recipes from my blog
punjabi style kala chana masala
chickpeas avocado saladkabuli chana
amritsari style chole
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