You are here: Home > Course > Starters / Snacks > Indian Rolls, Veg Roll > Pindi Chole Roll ( Wraps and Rolls) Pindi Chole Roll ( Wraps and Rolls) by Tarla Dalal Each mouthful of this wrap feels so complete, and is so satiating! hmmm… pindi chole topped with gajar ka achaar and onion rings and rolled up in a simple roti, this makes a wholesome snack by itself. A two-minute wrap when you have leftover chole in the refrigerator! 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हिन्दी में पढ़ें (Pindi Chole Roll ( Wraps and Rolls) in Hindi) Pindi Chole Roll ( Wraps and Rolls) recipe - How to make Pindi Chole Roll ( Wraps and Rolls) Tags Indian Rolls, Veg RollSautePressure CookerNon-stick Pan Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 4Makes 4 rolls Show me for rolls Ingredients For The Pindi Chole Stuffing3/4 cup kabuli chana (white chick peas)1 1/2 tsp chana dal (split bengal gram)1 black cardamom (badi elaichi)25 mm (1") stick cinnamon (dalchini)1 tea bag4 tbsp oil3/4 cup chopped onions1 1/2 tsp pomegranate (anardana) powder3/4 cup chopped tomatoes1 tsp chopped ginger (adrak)1 1/2 tsp chopped green chillies1 tsp coriander (dhania) powder1/2 tsp chilli powder1/2 tsp garam masala3/4 tsp chole masala salt to tasteOther Ingredients1 cup onion rings chaat masala to taste4 rotis4 tsp readymade carrot ka achaar4 tbsp finely chopped coriander (dhania) Method For the pindi chole stuffingFor the pindi chole stuffingWash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight.Drain, wash again, add 1½ cups of water, big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle.Lower the flame and pressure cook for another 3 whistles.Allow the steam to escape before opening the lid.Discard the tea bag and strain the kabuli chana.Heat the oil in a kadhai, add the onions and sauté till they turn translucent.Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuouslyAdd the tomatoes, ginger and green chillies and sauté on a medium flame for another 3 to 4 minutes.Add the coriander powder, chilli powder and garam masala and cook on a medium flame for 4 to 5 minutes or till the tomatoes are cooked and the mixture leaves oil.Add the cooked kabuli chana, chana masala, 2 tbsp of water and salt and mix well.Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside.How to proceedHow to proceedCombine the onion rings with chaat masala in a bowl, mix well and keep aside.Place a roti on a clean dry surface and place ¼th of the chole in a row in the centre of the roti.Arrange ¼ cup of onions and spread 1 tsp of gajar ka achaar over it.Finally sprinkle 1 tbsp of coriander over it and roll it up tightly.Repeat with the remaining ingredients to make 3 more rolls.Wrap a tissue paper around each roll and serve immediately. Nutrient values (Abbrv) per rollEnergy482 calProtein10.6 gCarbohydrates50.2 gFiber14.3 gFat27.1 gCholesterol0 mgSodium25.8 mgClick here to view calories for Pindi Chole Roll ( Wraps and Rolls)