Pindi Chole, also known as Pindi Chana, is a delicious curry made by cooking chana with onions, tomatoes along with tempering spices. Pindi Chole is a great side dish for puri, roti, chapati and other breads. Learn how to make Pindi Chole with step by step pictures.
I wanted to try Pindi Chana (Punjabi Chole) as I have tasted it in restaurants and also in ready to eat. I prepared the material and completely forgot about it. Then last month I suddenly got the urge and finally made it, need I say about the taste…? it was completely different from usual chana masala We make. I’m sure it will become one of my favorite side dishes. Bread or even Complete.
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About Pindi Chole
Pindi Chole originated from the Rawalpindi region of Punjab, Pakistan, hence the name Pindi. Pindi Chole is a unique side dish as it has no gravy, it is a dry side dish unlike other gravies or curries.
Pindi Chole is perfect to eat with Puri, Batura, Roti, Chapati etc. It is made using soft gram cooked with spices, tangy aromatic spices in an onion tomato base.
Although I often make classic chana masala, this curry is my favorite too. It can also be used as a filling or wrap for sandwiches. I love this recipe because it is easy and quick to put together.
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Pindi Chole Ingredients
- Gram – White gram or chickpea or chickpea is used for this dish.
- tea powder- To cook gram, you can use either a tea bag or tea powder tied in a small cloth.
- Anardana seeds – Grind pomegranate seeds and make a thick mixture and mix it in.
- onion, tomato -This forms the base of this dish.
- Whole spices – Cinnamon and cardamom are used for seasoning.
- Masala Powder – Red chilli powder, garam masala powder and dry mango powder are used.
- Lemon juice – It adds spicy taste to pindi chana.
How to make Pindi Chole step by step
1. Dry roast cumin seeds and pomegranate seeds till they smell good and grind them coarsely and keep aside. Soak gram overnight and pressure cook with enough water along with tea bag, cinnamon and cardamom for 6-7 whistles. Drain the water and keep the gram aside. Save dried water. Heat oil in a pan, add onion, ginger garlic paste and green chilli and fry until golden.
2. Add tomato puree, roast powder, red chilli powder, garam masala powder and required salt. Fry until the raw smell comes out. Then add remaining boiled water.
3.Let it boil for a few minutes. When it becomes half thick like gravy, add cooked gram to it.
4.Add dry mango powder, stir vigorously and let the gram soak well in the gravy. Garnish with chopped coriander and close. While serving, mix lemon juice with onion rings.
Serve hot with phulka/puri.
Expert Tips
- Generally pindi chana is half dry but if you want more gravy then add 1 more tomato to make puree.
- Don’t skip the dry mango powder and anardana seeds, they add great flavor to the curry.
- If you have big cardamom then use it, I don’t have it, so I left it and used green cardamom only. The dark color is due to the teabags, it gives a great taste to the gravy.
- You will find pomegranate seeds in the supermarket.
serving and storage
Pindi Chole can be served with rice, roti etc. This curry keeps well in the refrigerator for up to 2 days, reheat and serve.
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📖 Recipe Card
pindi chole recipe Pindi Chana Recipe
Pindi Chole, also known as Pindi Chana, is a delicious curry made by cooking chana with onions, tomatoes along with tempering spices. Pindi Chole is a great side dish for puri, roti, chapati and other breads. Learn how to make Pindi Chole with step by step pictures.
Material
- ¾ cup white gram
- 1 finely chopped onion
- 1 and ½ small spoon ginger garlic paste
- Tomato puree from 2 medium sized tomatoes
- 2 chopped green chillies
- 1 tea bag
- ¼ inches cinnamon stick
- 1 Cardamom
- ¾ small spoon chilli powder
- one and a half small spoon garam masala powder
- 1 small spoon Amchoor Powder/Amchoor Powder
- 1 tablespoon green coriander finely chopped
- 2 small spoon lemon juice
- 1 tablespoon Oil
- salt to taste
Instruction
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Dry roast cumin seeds and anardana until a nice aroma comes out and grind them coarsely, keep aside. Soak gram overnight and pressure cook with enough water along with tea bag, cinnamon and cardamom for 6-7 whistles. Drain the water and keep the gram aside. Save dried water. Heat oil in a pan, add onion, ginger garlic paste and green chilli and fry until golden.
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Add tomato puree, roast powder, red chilli powder, garam masala powder and salt as required. Fry until the raw smell comes out. Then add remaining boiled water.
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Let it boil for a few minutes. When it becomes half thick like gravy, add cooked gram to it.
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Add dry mango powder, stir vigorously and let the gram absorb the gravy well. Garnish with chopped coriander and close. While serving, mix lemon juice with onion rings.
-
Serve hot with phulka/puri.
notes
- Generally pindi chana is half dry but if you want more gravy then add 1 more tomato to make puree.
- Don’t skip the dry mango powder and anardana seeds, they add great flavor to the curry.
- If you have big cardamom then use it, I didn’t have it, so skipped it and used green cardamom only. The dark color is due to the teabags, it gives a great taste to the gravy.
- You will find pomegranate seeds in the supermarket.
nutrition Facts
pindi chole recipe Pindi Chana Recipe
Quantity per serving (100 grams)
calories 351
Calories from Fat 90
% daily value*
thick 10 grams15%
saturated fat 1 g6%
Trans Fat 0.03 grams
polyunsaturated fat 2g
Monounsaturated Fat 4 g
sodium 2111mg92%
potassium 224 mg6%
carbohydrates 56 grams19%
fiber 20 grams83%
sugar 7 grams8%
protein 12 grams24%
Vitamin A 366IU7%
vitamin C 14 mg17%
Calcium 148 mg15%
Iron 4mg22%
*Percent Daily Values ​​are based on a 2000 calorie diet.
