Pindi Chole, Punjabi Pindi Chana Recipe
by Tarla Dalal
pindi chole | Punjabi pindi chana | Restaurant style pindi chole | with 29 amazing images.
Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it.
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
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Pindi Chole
2 cups soaked kabuli chana (white chick peas)
2 tbsp chana dal (split bengal gram) , washed and drained
2 black cardamom (badi elaichi)
1 small stick cinnamon (dalchini)
2 tsp tea powder (chai ki patti)
1/4 tsp baking soda
salt to taste
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 cup grated onions
1/2 tsp garlic (lehsun) paste
1 cup fresh tomato pulp
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp chilli powder
2 tsp chole masala
2 tbsp chopped coriander (dhania)
For pindi chole
- For pindi chole
- To make {span class="bold1"}pindi chole{/span}, 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 {span class="bold1"}pindi chole{/span} hot.
Pindi Chole video by Tarla Dalal
Other 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 :
How to make Pindi Chole
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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.
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Drain well using a strainer. Keep aside.
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Take a small piece of muslin cloth.
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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.
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And tie it tightly. Keep aside.
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In a pressure cooker, add the kabuli chana. We need 2 cups soaked kabuli chana.
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To this, add the washed and drained chana dal.
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Add the muslin cloth tied bag.
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Now add the baking soda. This will soften the chana.
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Add the salt.
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Now add 2½ cups of water and mix well.
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Pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Keep aside.
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Remove the tea muslin cloth and discard it.
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For the Pindi Chole, heat the oil in a deep non-stick pan and add the cumin seeds.
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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.
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Add the onions for the desired pungency.
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Now add the garlic as well. We have used garlic paste but you can use finely chopped garlic as well.
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Mix this well and sauté for about 5 minutes.
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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.
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Now we will add the masalas. First the coriander powder.
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Then add the garam masala. This gives a unique taste to the Pindi Chole.
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Add a little chilli powder for spice.
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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.
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Mix well and cook for 1 more minute.
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Add the cooked kabuli chana along with the water.
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Finally add some salt to taste. As we had already added salt while cooking the chana, taste once and then add salt accordingly.
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Mix well and cook for 15-16 minutes till all the flavors come together well.
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Add the coriander to the pindi chole | Punjabi pindi chana | Restaurant style pindi chole | at the end.
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Mix well and garnish with a little more coriander. Serve the pindi chole | Punjabi pindi chana | Restaurant style pindi chole | hot with bhaturas.
| Energy | 306 cal |
| Protein | 9.8 g |
| Carbohydrates | 35.1 g |
| Fiber | 14.7 g |
| Fat | 14.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 666.7 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 33.8 mg |
| Folic Acid | 121.2 mcg |
| Calcium | 148 mg |
| Iron | 3.1 mg |
| Magnesium | 93.6 mg |
| Phosphorus | 182.6 mg |
| Sodium | 99 mg |
| Potassium | 591.4 mg |
| Zinc | 1.4 mg |
I really want to try this recipe. Please tell me how I can make my own tea powder with whole ingredients that will be easy to find.
I have been trying all the recipes over decades. Even my family also like my cooking. Thanks for guiding us to make our cooking meaningful.
Best one by my best shef
Tried the recipe and it was amazing... Easy to cook and taste better than other recipes
This recipe is very delicious with the use of all different types of masalas. They are light spicy but that is how the chole should be. The masala is nicely cooked with the chole and so after cooking for 15 minutes, it has also become perfectly dry as required for the pindi chole.