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Pindi chole or channa pindi is a chickpea recipe that is made with soft chickpea, spiced masala, dry mango powder etc. This recipe does not have any gravy or sauce in it. It is just spiced masala coated on chickpea.
Today, we will learn how to make pindi chole recipe at home. Making this recipe is not a difficult task. In this post, I have shown step by step instructions and a video of pindi chole recipe.
Why is it called Pindi chole?
This recipe is basically from the Rawalpindi area of the Punjab region of Pakistan. Pindi word comes from Rawalpindi and chole or channa is the word used for chickpeas in Punjabi and Hindi languages.
In India, we use both the word for chickpeas chole and channa.
This pindi chole or channa pindi recipe is made by boiling chole and then mixed with spiced masala, ginger, chillies etc. In this recipe, there is no gravy or sauce in it. It has its own fragrance of ginger, spices, dry mango etc.
There is no onion and tomatoes in it. It is a dry chickpea dish. Instead of adding onion and tomatoes to the dish, we usually serve tomatoes and onions as a salad with this dish.
What to eat with pindi chole
You can eat roti, paratha, naan, bhature and rice with it. All of these taste good with it.
Difference between pindi chole and amritsari chole
People often confuse between pindi chole and amritsari chole. There is a difference between both of them in ingredients and preparation methods. The base ingredient chole is the same.
As I mentioned earlier, it has no gravy or sauce. Boiled chole is mixed with spices and there is no use of onion, tomatoes and garlic used in this recipe.
On the other hand, in amritsari chole onion, garlic and tomatoes are used in making it. And it has a thick gravy.
You can further read my other recipes like amritsari kulcha
Pindi Chole Recipe Video
Pindi Chole Recipe | Chana Pindi Recipe
- 500 gm Chole
- 5-6 tbsp Desi Ghee
- 3-4 Chopped Green Chilli
- 1 tsp Kasuri methi
- 3 tbsp Tamarind pulp
- 2 inch Finely Chopped Ginger
- Coriander Leaves
- 1 tsp Ajwain
- 2 tsp Amchur
- 5-6 Black pepper crushed
- 5-6 cloves (laung) crushed
- 1 tsp amchur powder
- 1 tsp garam masala
- 2 tsp Chana Masala
- 1 tsp Black Salt
- 1 tsp Roasted Jeera Powder
- 1 tsp Dhaniya Powder
- 1/2 tsp Red chilli powder
- 1 tsp Turmeric Powder
- Salt as per taste
- Soak chole overnight
- In a pressure cooker add chole with water, 1 tea bag, dry amla and 1/2 tsp salt. And pressure cooks it until 5-6 whistles comes. And make sure that chole is softened up. Otherwise, pressure cooks it a few more times.
- Heat a pan and add desi ghee to it and let it melt.
- By the time ghee is getting heated, we will prepare chole masala
- Add boiled chole into a kadhai, then add 1 tsp turmeric powder, 1 tsp black salt, black pepper, laung powder, 1 tsp amchur powder,1 tsp roasted jeera masala, 1 tsp garam masala, 2 tsp chana masala, 1 tsp dhaniya powder, 1/2 tsp red chilli powder, salt as per taste. Remember that you have added salt earlier in the chole at the time of boiling.
- Once, the ghee is heated then add 1 tsp ajwain, 2 inch chopped ginger, green chillies and mix it well. Cook it a little bit.
- The tadka is ready, turn off the gas and add it into the chole.
- Now, turn on the gas stove and mix the masala in the chole
- Cook chole on a medium flame. Stir it continuously for 2-3 minutes.
- Add 3 tbsp tamarind juice, 1 tsp kasuri meethi and mix it well.
- Add leftover boiled chole water to it. And mix it well.
- On a medium flame cook it for 2-3 minutes
- Turn off the gas, pindi chole is ready. Serve in a serving bowl.
- Garnish it with chopped fresh coriander.