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Pindi Choley Recipe

by TEAM SALEBHAI - 14-Mar-2018 - Recipes
Pindi chole

Let’s admit, no matter how health conscious we are, we surely cannot stay away from indulging in choley bhature once in a while. Just the sight of those sumptuous bhatura with well-made choley is enough to make us drool and lose control. That’s ok. We all are guilty of doing that!

 

While some of us know how to make perfect pindi choley or pindi chana, there are some who are still learning and still some who are looking to become experts. We bring an easy-to-follow pindi chole recipe for all of you.

 

Pindi chana or pindi choley is a gift from Rawalpindi, Pakistan. It is believed that this recipe originated there and then spread across the world. This delicacy is more famous in the north as compared to south India and even more in Punjab.

 

The widely used pindi choley or pindi chana recipe has major influence of Punjabi style of cooking. We will share the same with you and assure you that you will fall in love with it instantly.

 

Prep time - 1 hour plus soaking
Serves - 4

 

Ingredients

  • Chickpeas (kabuli chana) - 1 cup
  • Tea bag - 1
  • Brown cardamom (badi elaichi) - 2
  • Cloves (laung) - 2-3
  • Cinnamon stick - 1
  • Green cardamom (choti elaichi) - 2-3
  • Ghee - 1 tbsp
  • Oil - 1 tbsp
  • Pomegranate seeds - 1 tbsp
  • Cumin Seeds - 1 tbsp
  • Green chillies - 2, slit lengthwise
  • Coriander powder - 2 tsps
  • Amchoor powder (dry mango powder) - 1 tsp
  • Red chili powder - 1/2 - 1 tsp
  • Salt to taste
  • Garam masala - 1/2 tsp
  • Finely shredded ginger - 2 inch
  • Sliced onion - 1
  • Sliced tomato - 1
  • Lemon slices
  • Fresh coriander leaves

 

*Note - If you are super busy but still don’t want to miss on homemade delights, bring home pindi chole masala and enjoy the same flavour.

 

Pindi chole easy recipe

  • Soak chole/ chickpeas in water. Leave them overnight
  • Boil chole with salt, green cardamom, brown cardamom, cinnamon stick, tea bag, cloves, and water. Give eight to 10 whistles
  • In a separate pan, dry roast pomegranate and cumin seeds. Grind into a fine powder
  • Separate the water, but keep it for later. Don’t throw it. Remove the tea bags and other whole spices
  • Add boiled chana in a big bowl. Add dry-roasted pomegranate powder, cumin powder, coriander powder, garam masala, mango powder, and red chilly powder. Add slit chillies and ginger
  • Heat oil and ghee together in a kadai. Add choley mixture to the hot oil
  • Add the water you separated to be used later. Mix well
  • Let it simmer on low heat until the oil separates. Keep stirring occasionally
  • Turn off the flame. Keep the preparation covered with a lid for 15 minutes
  • Dish it out in a serving bowl and garnish with coriander, chopped onion and tomato, shredded ginger, and lemon slices

 

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Your dish is now ready to be savoured in all its glory – with puri, rice, bhatura, or even paratha.

 

This recipe is now spread all over the world and is relished by Indians as well as non-Indians alike. This much-loved speciality is available from simple handcarts to the poshest of restaurants, not only in India but abroad as well.

 

Want to surprise your loved ones with more love and deliciousness. We have a super easy and quick roshogolla delight recipe for you. Savour these rich and creamy bites after the satiating pindi chole preparation and your day is made.

 

Header image credits

 

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