You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Subzis > Pindi Chole, Punjabi Pindi Chana Recipe Pindi Chole, Punjabi Pindi Chana Recipe by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Punjabi pindi chana really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag.This greatly boosts the colour and flavour of the Punjabi pindi chana, provided you follow the traditional procedure and patiently cook the chole mixture till the water dries out. Notes and tips to make pindi chole. 1. For pressure cooking kabuli chana for the Pindi Chole recipe, take a deep bowl, add about 3/4 cup raw kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Put the tea leaves, cinnamon and the black cardamom in a muslin cloth. All three ingredients will give a unique taste to the Kabuli chana when we pressure cook them. 3. Now we add the chole masala. Chole Masala is a unique blend of spices perfect for this incredible Pindi Chole.Serve with Rotis, Parathas or Butter Naan and Onion Rings.Enjoy how to make pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with detailed step by step photos and video below. Pindi Chole, Punjabi Pindi Chana Recipe recipe - How to make Pindi Chole, Punjabi Pindi Chana Recipe Tags Punjabi SubzisPunjabi BreakfastRaksha - BandhanMother's DayIndian PartyNon-stick PanBirthday Party Main Dishes Preparation Time: 20 mins Cooking Time: 40 mins Total Time: 601 hours 4Makes 4 servings Show me for servings Ingredients For Pindi Chole2 cups soaked kabuli chana (white chick peas)2 tbsp chana dal (split bengal gram) , washed and drained2 black cardamom (badi elaichi)1 small stick cinnamon (dalchini)2 tsp tea powder (chai ki patti)1/4 tsp baking soda salt to taste3 tbsp oil1/2 tsp cumin seeds (jeera)1 tsp finely chopped ginger (adrak)1 tsp finely chopped green chillies1/2 cup grated onions1/2 tsp garlic (lehsun) paste1 cup fresh tomato pulp1 tsp coriander (dhania) powder1 tsp garam masala1 tsp chilli powder2 tsp chole masala2 tbsp chopped coriander (dhania) Method For pindi choleFor pindi choleTo make pindi chole, make a small potli by tying the cardamom, cinnamon and tea powder in a 2" x 2" piece of muslin cloth.Combine the kabuli chana, chana dal, potli, baking soda, salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Discard the potli and keep aside.Heat the oil in a deep non-stick pan, add the cumin seeds, ginger and green chillies and sauté on a medium flame for 30 seconds.Add the onions and garlic paste and sauté on a medium flame for 5 minutes.Add the tomato pulp, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.Add the coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Add the kabuli chana along with the water and salt, mix well and cook on a medium flame for 16 minutes or till the water dries out, while stirring occasionally.Add the coriander and mix well.Serve the pindi chole hot. Nutrient values (Abbrv) per servingEnergy306 calProtein9.8 gCarbohydrates35.1 gFiber14.7 gFat14.1 gCholesterol0 mgSodium99 mgClick here to view calories for Pindi Chole, Punjabi Pindi Chana Recipe Pindi Chole video by Tarla Dalal Pindi Chole, Punjabi Pindi Chana Recipe with step by step photos Other Chole recipesOther Chole recipes The pindi chole | Punjabi pindi chana | Restaurant style pindi chole | made with spices and chickpeas tastes amazing with hot and puffed up bhature but, it can also be served with tikkis or samosa to make various chaat recipes. Here are some recipes to make with chole : Chole tikki chaat Chole samosa chaat Paneer tikki aur chole How to make Pindi CholeHow to make Pindi Chole For pressure cooking kabuli chana for the Pindi Chole recipe, take a deep bowl, add about 3/4 cup raw kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. Drain well using a strainer. Keep aside. Take a small piece of muslin cloth. Put the tea leaves, cinnamon and the black cardamom in it. All three ingredients will give a unique taste to the Kabuli chana when we pressure cook them. And tie it tightly. Keep aside. In a pressure cooker, add the kabuli chana. We need 2 cups soaked kabuli chana. To this, add the washed and drained chana dal. Add the muslin cloth tied bag. Now add the baking soda. This will soften the chana. Add the salt. Now add 2½ cups of water and mix well. Pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Remove the tea muslin cloth and discard it. For the Pindi Chole, heat the oil in a deep non-stick pan and add the cumin seeds. Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn. Then add the ginger and the green chillies as well for spice. Mix well and sauté for 30 seconds as well. Add the onions for the desired pungency. Now add the garlic as well. We have used garlic paste but you can use finely chopped garlic as well. Mix this well and sauté for about 5 minutes. Now add the tomato pulp. You can easily make tomato pulp at home. Mix well and cook on a medium flame for 3 minutes. We have to make sure that the raw taste of the tomatoes goes away. Now we will add the masalas. First the coriander powder. Then add the garam masala. This gives a unique taste to the Pindi Chole. Add a little chilli powder for spice. Now we add the chole masala. Chole Masala is a unique blend of spices perfect for this incredible Pindi Chole. You can buy the readymade masala or even make Chole Masala Powder at home and it gives the best taste. Mix well and cook for 1 more minute. Add the cooked kabuli chana along with the water. Finally add some salt to taste. As we had already added salt while cooking the chana, taste once and then add salt accordingly. Mix well and cook for 15-16 minutes till all the flavors come together well. Add the coriander to the pindi chole | Punjabi pindi chana | Restaurant style pindi chole | at the end. Mix well and garnish with a little more coriander. Serve the pindi chole | Punjabi pindi chana | Restaurant style pindi chole | hot with bhaturas.