Pindi Chole a rustic preparation of Kabuli Chana/Chickpeas or Chole as they are popularly known as in Indian spices cooked without onion and tomato masala. I call it rustic as the origin of the dish is believed from Pind(village) region (Rawalpindi) of pre-partition India now in Pakistan. Being a North Indian, I grew up eating Chole in various forms like Chole Masala with Rice(Chole-Chawal) or Chole Bhature and as my interest grew in cooking, I learned how chickpea is used in many different recipes and cuisines. Few of the other chickpea recipes from the blog.. Hummus, Falafels and Palak aur Kabuli Chane ka Pulao, and will be gradually adding more recipes for where chickpea is used. Pindi Chole is one of my family’s one of the favorite dish and kids love to have it with Pooris. It also goes well with Amritsari Kulchas or Naans. These yumm chickpeas can also be used for making yummy sweet and tangy Chole Chaat( street food) with pappadi and chopped onions with aloo tikkis/potato cutlets topped with tamarind and cliantro chutney!! Yumm.. another family favorite.
Making Pindi Chole needs no elaborate preparation as many think, all you need is boiled chickpeas and few Indian spices. The chickpeas are first soaked for at least 5-6 hrs or overnight, boiled with whole Indian spices and then finally cooked in a mixture of aromatic spices(powdered) Chana Masala/Chole Masala for a couple of minutes and at last, tamarind paste/water is added for the tanginess. Pindi Chole are well suited for vegans and those who have gluten allergies. Pindi Chole can be made in dry form or with little gravy.
For boiling chickpeas, a mix of whole spices tied in a muslin cloth along with tea leaves or whole spices and a tea bag are added directly to give the characteristic aroma and color to chickpeas. I use pomegranate peel for characteristic color as used by my mom since so many years. So whenever you get pomegranate just save the peel, dry in sun and store for adding to chickpeas. I use my homemade Chana/Chole Masala for making Pindi Chole. It adds up to the flavor and aroma of the curry.
Let’s start with making this yummy and so simple dish.
A rustic dish where Chickpeas/Kabuli Chane are cooked in aromatic Indian spices. A no-onion no-garlic recipethe right tanginess added to it!!. Learn how to make Pindi Chole
For boiling or cooking Chole/ Chickpeas:
- Kabuli Chana/Chickpeas–250 gms
- Salt as per taste
Sabut Garam Masala / Dry Whole Spices:
- Tej Patta (Bay Leaves) –1 or 2 small
- Dal Chini (Cinnamon Stick)– 1 small / 1 inch
- Laung (Cloves)— 4-5
- Kali Elaichi( Big Cardamom) –2-3
- Pomegranate peel (small piece) or Tea Bag-1
- Salt — as per taste
For Homemade Chana/ Chole Masala or Spice Mix:
- Corriander Seeds—1tsp
- Cumin Seeds- 1/2 Tsp
- Dry Red Chilli- 1 big
- Red Chilli Powder- 1/2-1 Tsp
- Dry Mango Powder(Amchur Powder)- 1 Tsp
- Dry Pomegranate(Anardana)–2 Tsp
- Dry Ginger Powder/Soonth– 1/2 Tsp
- Dry Pomegranate(Anardana)- 1-2 Tsp
For Tamarind paste
- Tamarind- 5g
- Water-4-5 Tsp
- or Store-bought Tamarind paste- 1Tbsp
- Cumin Seeds(Jeera)- 1 Tsp
- Asafoetida- a pinch
- Desi Ghee(Indian Clarified Butter)/ Oil(any)–2 + 1 Tbsp
Soak Chickpeas/Chole overnight or 5-6 hrs. To boil chickpeas, drain the water from soaked chickpeas, add in a pressure cooker with enough fresh water to soak the Chole just an inch or two above, let it boil for a minute if scum gathers on to, discard it.
Add the dry whole spices/ sabut masala, tea bag/pomegranate peel. Add salt as per your taste.
Close the pressure cooker lid and cook till 2-3 whistles and then for 5-10 minutes on low flame. Cooked chickpeas should be soft and easily mashed with a spoon. Discard the teabag or pomegranate peel.
Drain chickpeas in a bowl/pan. Retain the water for later use.
Make Chole Masala
Dry roast cumin seeds, coriander seeds, dry red chili in a pan till they start giving the aroma.
Grind in a motor pestle.
Take the other dry spices for channa masala mix, mix together.
Prepare Pindi Chole
Coarsely grind ginger and green chilies in a motor pestle.
If making tamarind paste, soak tamarind in warm water, let it stand for 5 min, once it is soft rub it and make the paste. Strain it and use as required.
In a pan, add desi ghee/oil, when oil is hot enough, add cumin seeds and asafoetida(hing). Avoid adding hing for the gluten-free version. Let cumin seeds crackle.
Add the ginger and green chili paste. Saute for a minute.
Add all the mixed dry masala/spice mix.
Roast it for few seconds and add to the Chole add water as required cook for few minutes till the water dries a little. Cover it for few minutes till the spices infuse in chickpeas.
Serve hot with Pooris/Kulchas.
Do try my version of Pindi Chole I am sure you are going to love this. Enjoy with kulchas, naans or pooris.
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