Pindi chole recipe | Pindi chana masala | How to make Punjabi Pindi masala

September 16, 2020 Shubhra Food 0

Pindi chana or Pindi chole is a very popular dish from Rawalpindi Pakistan. What’s amazing about this chole recipe is that it is made without onion garlic and tomatoes. And this the best part is they taste exceptionally yummy and goes beautifully with chapati, boiled rice, bhature, poori, kulcha or even with plain paratha. Pindi chana is a delicious, protein-packed and fuss-free dish. Dry mango powder and pomegranate seeds are the main ingredients in this dish. But here I have added garlic, onion tomato and gooseberry ( gooseberry is the replacement for mango powder & pomegranate seeds) it will add dark colour to the recipe, here mango powder and pomegranate seeds are not required as gooseberry does both the work, that is colour and tanginess. It is a classic Punjabi delicacy curry recipe made with soaked chickpeas and blends of spices, the recipe is unique and flavorful as it made with freshly grounded spices and lots of coriander powder. It tastes amazing as a side dish. Let’s learn step by step process to prepare this recipe.

Pindi chole recipe | Pindi chana masala | How to make Punjabi Pindi masala

For boiling the chickpeas

1 Cup Chick pea
3 Cup Water
1 tbsp Indian Gooseberry
½ tsp turmeric powder
½ tsp Salt
¼ tsp Baking powder
¼ tsp Peppercorn
3 Pieces Cloves
1 Piece Cinnamon
1 Piece Black cardamom
1 Piece Medium sized onion chopped

For grind ingredients

2 Piece Tomato
2 Piece Green chilli
1 Piece Dried red chilli
½ tsp cumin seeds
4 Pods Garlic (Optional )

For cooking

1 tbsp Mustard oil
2 Piece Bay leaf
¼ tsp Cumin seeds
½ tsp Turmeric powder
1 tsp Coriander powder
1 tbsp Salt (As per the taste )
1 tsp Chopped coriander leaves (For garnishing )
¼ tsp Ginger & garlic paste

In a cooker add 1 cup of overnight soaked chickpea, 3 cups of water, gooseberry, ½ tsp of turmeric powder, ½ tsp of salt, ¼ tsp of baking powder.
Add peppercorns, cloves, cardamom, cinnamon & chopped onion.
Pressure cook it for 15 minutes or with 6 to 7 whistles.
In a grinding jar add cumin seeds, garlic cloves, tomatoes, green chilli & onion blend it.
In a wok add mustard oil, cumin seeds, bay leaf & dried red chillies.
Add grind ingredients and fry them unless they starts separating oil.
Add turmeric powder, coriander powder, salt, ginger & garlic paste mix & fry unless oil separates.
Add boiled chickpea along with water.
Add chole masala powder, Cover and cook it for 7 to 8 minutes.
After few minutes remove the lid and add chopped coriander leaves and the recipe is ready.
Serve it.