How to make Pindi Chole -
Chickpeas cooked in fresh indian spices
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas,
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Pindi Chole checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Methi Paneer Bhurjee Singhada aur Hare Matar ki Subzi Green Beans Stir Fry Kashipal
Pindi Chole Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Pindi Chole Recipe
Chickpeas soaked overnight 1 cup
Tea leaves 1 tablespoon
Oil 2 tablespoons
Cumin seeds 1 tablespoon
Pomegranate seeds (anardana) 1 tablespoon
Onion finely chopped 1 large
Green chilli-ginger paste 1 tablespoon
Red chilli powder 1½ tablespoons
Coriander powder 1 tablespoon
Chole masala 1½ tablespoons
Dried mango powder 1 teaspoon
Tomatoes quartered 2 medium
Green chillies slit 4-5
Salt to taste
Garam masala powder 1 teaspoon
Method
Step 1
Tie tea leaves in muslin cloth to form a bundle. Drain the chickpeas and transfer into a pressure cooker. Add 6-8 cups water, salt and tea leaves bundle and pressure cook till 6-8 whistles. Reduce heat and simmer till chickpeas are soft and completely cooked. Discard bundle of tea leaves.
Step 2
Heat oil in a non-stick pan, add cumin seeds and dried pomegranate seeds and sauté till cumin seeds are browned.
Step 3
Add onion and sauté till it is well browned.
Step 4
Add green chilli-ginger paste and mix. Add red chilli powder, coriander powder, chole masala and dried mango powder. Mix well and sauté for 2 minutes.
Step 5
Add tomatoes, green chillies and salt. Mix well and cook till tomatoes are pulpy.
Step 6
Add chickpeas alongwith cooking liquor. Mix well and transfer into a pressure cooker and put it on heat.
Step 7
Add garam masala powder, cover and cook till 1 whistle.
Step 8
Serve hot.
Nutrition Info
Calories : 2153 Kcal
Carbohydrates : 199.1 gm
Protein : 68.9 gm
Fat : 120.2 gm
Other : Iron- 19.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
