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Pindi Chole

Pindi Chole

Name: Pindi Chole
Total time: 1 min 11 s
Yield: 1
Ingredients: 0.5 cups Raw Whole Bengal Gram; 1 pinch Salt; 1.5 glasses Water; 0.25 teaspoons Refined Oil; 1 pinch Cumin; 1.5 teaspoons Ginger Garlic Paste; 1 unit Green Chillies; 0.5 cups Onion; 0.33 cups Tomato; 1 pinch Coriander Seeds; 1 pinch Red Chilli Powder; 1 pinch Amchur Powder; 1 pinch Jeera Powder; 1 pinch Coriander Powder; 1 pinch Garam Masala; 1 teaspoon Anardana Powder

Time40 Min

DifficultyIntermediate

Serves1

The quintessential curry originates from Rawalpindi, erstwhile part of Punjab province in undivided India. ‘Pind’ means village in Punjabi – the rustic flavours from freshly ground spices, the tangy and sour notes acquired from aamchur or dry mango powder, the dark earthy colour of the gravy, reminds you of classic Pindi chana recipe served on streets of Punjab and highway side dhabas. Pindi chol ... e goes well with piping hot bhaturas, though it can be served with Amritsari naan, kulcha, wheat flour parathas, tandoori roti or even rice. Health-conscious people can relish it with tawa phulka or brown rice. Pindi chole masala is a perfect accompaniment with snacks like samosas and tikka on your cheat days between dieting. The versatile chickpeas recipe is power-packed with proteins, fibre and essential carbohydrates to provide energy for all day. The tomatoes in gravy are rich in natural nutrients, minerals, vitamin A, K, B1, B3, B5, B6, B7, C, folate, potassium, magnesium, chromium, zinc and phosphorus. The onions provide for the dietary fibre, folic, calcium, iron and high-quality protein. The aamchur powder adds flavour, colour and taste along with nutrients like vitamins, iron and antioxidants. The anardana powder or the dried pomegranate seeds are a rich source of fibre, antioxidants, vitamin E and magnesium. Served during festivals and celebratory meals as part of elaborate banquet spreads, the Pindi chana recipe can be easily replicated at home. Prepare authentic Dhaba style Pindi chole with little pre-preparation and basic ingredients. Loved by people across all age groups, it is a wholesome meal option for the entire family.

Ingredients

Dry Grocery

Salt

1 pinch

Refined Oil

0.25 teaspoons

Cumin

1 pinch

Coriander Seeds

1 pinch

Red Chilli Powder

1 pinch

Amchur Powder

1 pinch

Coriander Powder

1 pinch

Garam Masala

1 pinch

Anardana Powder

1 teaspoon

Menu Item

Ginger Garlic Paste

1.5 teaspoons

Fruits & Vegetables

Onion

0.5 cups

Tomato

0.33 cups

Other

Raw Whole Bengal Gram

0.5 cups

Water

1.5 glasses

Green Chillies

1 unit

Jeera Powder

1 pinch

Directions

Boil Chickpeas with a bit of Salt.

Heat Oil in a pan. Add Cumin Seeds. Saute.

Add Ginger Garlic Paste and chopped Green Chillies. Saute until the mixture gets aromatic.

Add chopped Onions and saute until they turn brown.

Add chopped Tomatoes and saute until they are mushy. The mixture should turn into a rough paste.

Add crushed Coriander Seeds, Chilli Powder, Mango Powder, Cumin Powder, Coriander Powder, and Garam Masala. Saute until the masala is properly cooked and they start leaving oil.

Add the boiled Chickpeas, Anardana, and the chickpea water. Simmer until the curry turns thick.

Serve hot.

How to make Pindi chana awesome

Follow these simple tips and twists in your Pindi chole recipe for amazing results. ● Soak the white Kabuli chana or chickpeas for a minimum of 6-8 hours, preferably overnight. ● When boiling the chickpeas, add a tea bag for dark colour and a distinct flavour. Discard the bag post boiling. ● A spice bag with assorted dry spices like cinnamon sticks, bay leaf, cloves, star anise, fennel seeds, pepper and black cardamom will add to the aroma and flavour. Discard the bag post boiling. ● Add some crushed Kasuri methi or dried fenugreek leaves before serving to take the dish to the next level. ● Lightly toast your dry masalas before grinding to release the flavours and aroma. ● Temper the dish with a spoonful of hot desi ghee, cumin seeds and red chilli once transferred to the serving dish. ● Garnish with chopped onions. Follow this simple recipe of Pindi chole for a truly Punjabi meal.

Success!

We hope you had fun making it! Enjoy the meal.

Pindi Chole

Pindi chole is a Punjabi delicacy like Pindi chole kulche, Missi roti, and laccha paratha created with a blend of spices and soaked chickpeas is a dish originating from the Indian subcontinent. Pindi chole Banane ki recipe is easy and is an excellent side dish for naan, chapati, flatbreads, roti and poori. Pindi chole masala tastes perfect with grounded spices and julienne ginger. It is sometimes consumed with jeera rice also. The chickpeas are substituted with paneer and meat rarely, and a regular chana chole masala recipe varies from the Pindi chole with the usage of tea leaves, which also provides a dark brown colour to the masala and also makes the whole dish acidic.

Nutritional Value of Pindi Chole

The nutritional value of one serving of Pindi chole masala is given below. They are: Energy 98 calories Carbohydrates 15 grams Proteins 4 grams Fibre 4 grams Fat 2 grams Vitamin A 354.4 micrograms Vitamin C 15.5 milligrams Vitamin E 0.3 milligrams Calcium 119.1 milligrams Iron 2.5 milligrams Magnesium 83.7 milligrams Phosphorus 164.6 milligrams Sodium 18.9 milligrams Potassium 484.6 milligrams Zinc 1.4 milligrams Folic acid 95.5 micrograms Vitamin B1 0.2 milligrams Vitamin B2 0.1 milligrams Vitamin B2 1.6 milligrams

Ingredients Used for Pindi Chole

The following are the ingredients used to make Pindi chole. They are: 1 cup of chickpeas 2 tea bags Spices: 1 bay leaf 4 cloves 3 pods of cardamom 1-inch cinnamon For Powdering: ½ teaspoon of cumin ¼ teaspoon of shahi jeera ¼ teaspoon of pepper 1 teaspoon of coriander seeds ¼ teaspoon of fennel 1 teaspoon of fenugreek leaves 3 cloves ¼ teaspoon of turmeric 2 pods cardamom 3 dry red chillies ¼ teaspoon of dry mango powder ¼ teaspoon of pomegranate powder A pinch of asafoetida Dry roast without charring and grind them into a powder to spice up the Pindi chole recipe. For the gravy: Finely chopped onions (one) 1 teaspoon of ginger garlic paste 1 red chilli Finely chopped tomatoes (2 numbers) 1 teaspoon ginger garlic paste 2 tablespoon finely chopped coriander 3 teaspoons of vegetable oil 1.2 teaspoon salt For Tempering: 1 tablespoon of ghee 1 slit red chilli ¼ teaspoon of red chilli powder 1-inch ginger

Pindi Chole Recipe

Soak the chickpeas in water overnight or preferably for at least six hours. Then drain the excess water and pressure cook for 20 minutes again with water and tea bags to impart the dark colour to the gravy. Add a pinch of baking soda which is entirely optional, to make the chana soft. Heat 3 teaspoons of vegetable oil in a kadai and saute the bay leaf first. Then add all the spices and keep sauteing for one or two minutes. Take care not to brown them as it will develop a sour taste to the dish. Add finely chopped onions followed by the ginger garlic paste with the red chillies. Once the onions turn golden brown and translucent, add the prepared ground spice powder to it. On low flame, keep sauteing until a pleasant aroma arises, and they blend well with the remaining mixture in the kadai. Add the chopped tomatoes to the dish and saute them well. Tomatoes will take some more time than onions to cook. Once the tomatoes turn mushy, and the oil leaves out from the sides, add the cooked chickpeas with salt. Cover and simmer for at least 15 minutes for all the masala to blend with the chickpeas. Add 2 tablespoons of coriander leaves finely to garnish it, and serve the Pindi chole hot with roti, naan, poori, flatbread or even jeera rice of your choice.

Health Benefits of Pindi Chole Masala

The main highlight of a chickpea recipe is that it is most popular among vegans and vegetarians. The best Pindi chole recipe also has all the essential nutrients and is low in fat but rich in protein and fibre. The various health benefits of Pindi chole masala are: Pindi chole masala is helpful for weight management and can also be considered as a healthy diet recipe. This Pindi chole recipe is known to curb hunger and promote satiety. Thereby it helps in losing weight. The chole Pindi recipe has fibre known to control blood sugar levels and blood lipid levels, reducing insulin resistance. High fibre diets like the Punjabi Pindi chole are always linked to a diabetic condition, controlling and lowering the risk of high blood sugar levels. Pindi chole has all the essential vitamins and minerals and is rich in phosphorus, calcium, magnesium and vitamin K. These are very helpful to boost bone health and prevent conditions like osteoporosis. Pindi chole is seen to reduce the levels of bad cholesterol or Low-Density Lipoprotein in the blood and increase the body's cardiovascular health. This, therefore, leads to better heart health. The folate in the chickpeas of the Pindi chole recipe is essential for proper brain and muscle development. Vitamin B9 is also necessary for the nervous system's proper functioning and optimal metabolism. Pindi chole recipe helps metabolise the fat in the liver and for all other proper functioning of the crucial organs in the body. Pindi chole recipe aids digestion because of the high fibre content in it. The chole Pindi recipe is also suitable for hair, skin and eyes. It also slows the ageing process in everyone. The chole masala lowers the risk of cancer as the chickpeas contain cancer-fighting compounds such as lycopene and saponins. The Punjabi chole masala also boosts the person's mental health with a nutrient known as choline. These are the essential chemicals for mood, muscle control, memory, nervous system and other brain activities. This classic dish flavoured with many assortments of spice powders and other ingredients such as ginger, garlic, tomatoes and onions by providing an irresistible flavour and aroma to the dish. What's more impressive about this dish is that it is protein-packed and delicious at the same time. It is a fuss-free dish for most of the kids as well loaded with many health benefits and nutrients necessary for body development and growth.