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Perfectly Punjabi Pindi Chole Recipe!

Punjab Pindi Chole Are to Die For: Step by Step Guide

Punjab-Pindi-Chole-Are-to-Die-For:-Step-by-Step-Guide

Punjab Pindi Chole Are to Die For: Step by Step Guide

Recipes
25.08.2020

The Pindi Chole recipe originates from Rawalpindi (now in Pakistan), which belonged to the state of Punjab in undivided India. Its sustained popularity in India is a testament to the fact that countries can be divided by geographical boundaries. And yet, the culture thrives in the blood and bones of its people.

Source

As a result, the Pindi Chole recipe remains the most sought-after recipe over the decades. The Pindi chole is quite different from Punjabi chole as it is drier and does not have onions and tomatoes in its gravy. Similarly, the Pindi Chole recipe does boast of complex flavours but does not call for a wide selection of ingredients as with Punjabi chole.

On the other hand, the Pindi Chole recipe is also similar to the Punjabi chole as it takes a good amount of time and preparation. Despite the differences, both the chole preparations are crowd favourites and reign supreme in the hearts of all food lovers.

If you wish to accentuate the taste of your Punjabi or Pindi Chole, consider using organic ingredients. Organic chickpeas, for example, are plumper, healthier, tastier, and impart a rustic flavour to the food.

As a homage to the wildly successful dish, here is the perfect Pindi Chole recipe straight from the pind:

Traditional Pindi Chole Recipe

To prep for the Pindi chana, you will need the following ingredients:

  • 250 grams of dried white chickpeas (Safed chole or Kabuli chana)
  • Three buds of cloves
  • Two sticks of cinnamon, each measuring an inch
  • Two black cardamom
  • Two green cardamom
  • Two leaves of Indian bay leaf
  • A tea bag (black tea) or loose tea powder
  • A teaspoon of rock salt
Source

For the Pindi Chole recipe, you need:

  • Three teaspoons of ginger-garlic paste
  • Half a teaspoon of red chilli powder
  • Two teaspoons of coriander powder
  • A teaspoon of garam masala
  • 2-3 teaspoons of chana masala or chole masala
  • A teaspoon of dry mango powder
  • A teaspoon of dried pomegranate powder
  • Half a lemon
  • Salt, as per taste

Here are the step-by-step instructions for the Pindi Chole recipe:

  1. Wash and soak the chickpeas for a minimum of 8 to 9 hours. Ideally, you should let them soak overnight.
  2. The following day, drain out the water and transfer the Kabuli chana into a pressure cooker.
  3. Make a potli containing the spices (cloves, cinnamon, both cardamom, and bay leaf) along with black tea/teabag. Use a muslin cloth to make this potli.
  4. Add the salt and throw in the potli with the chickpeas. Add about two cups of water and allow everything to cook.
  5. It takes about 8 to 12 whistles for the chickpeas to cook until mushy and tender. Drain out the chickpeas and discard the potli. Reserve some of this water. Your chickpeas are ready for the Pindi Chole recipe.
  6. Heat some oil in a pan and add the ginger-garlic paste. Saute it until it releases a pleasant aroma.
  7. Now, add all the masalas and saute it on a low flame for a minute or two. The fragrance will let you know precisely when it is done!
  8. Mash some chole and add it to the gravy. Add a tablespoon of the reserved water to incorporate the mashed chole with the masalas.
  9. When you have a uniform gravy, add the remaining chickpeas and mix everything. Check the spices and make adjustments as per your tastes.
  10. Add a few tablespoons of the reserved water once again and let it simmer for about 7-8 minutes. Keep the flame low and stir it occasionally.
  11. You may cook until your Pindi chana is dry.
  12. Finally, take it off the heat, add a dash of dried pomegranate and raw mango powder, a squeeze of half a lemon, and garnish it with freshly chopped coriander leaves.
  13. Serve hot!
Source

Tips for Pindi Chole Recipe

Here are a few ways to amplify the taste and flavour of your Pindi chole:

  • Consider adding some mashed chana dal (split Bengal gram) to the gravy for a richer, creamier base. You may soak these overnight and cook them alongside the Kabuli chana.
  • You can add about half a teaspoon of baking soda to the Pindi chana while cooking it in the cooker to soften it up faster.
  • Do not skip the potli as it imparts the deep colours and mild flavours to the chickpeas, which are a distinct characteristic of Pindi chole.

Nutritional Profile for Pindi Chole

A single serving of Pindi chana serves the following nutrients (approximate values):

 

Energy 306 calories
Protein 9.8 grams
Carbohydrates 35.1 grams
Fibre 14.7 grams
Fat 14.1 grams
Vitamin A 666.7 micrograms
Thiamine 0.3 milligrams
Riboflavin 0.1 milligrams
Niacin 1.9 milligrams
Folic Acid 121.2 micrograms
Vitamin C 33.8 milligrams
Vitamin E 0.4 milligrams
Calcium 148 milligrams
Iron 3.1 milligrams
Magnesium 93.6 milligrams
Phosphorus 182.6 milligrams
Sodium 99 milligrams
Potassium 591.4 milligrams
Zinc 1.4 milligrams

 

Pair these chatpate Pindi chole with naan, roti, poori, or bhatura, and have a blast! With this Pindi Chole recipe, prepared from organic ingredients, you are serving health on your plate.

Try 24 Mantra Organics’s Kabuli Chana and try tasty Punjab Pindi Chole!

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