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Pindi Chole

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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.

Nutrition Info. (per serving)

ProteinFatCarbsFibre98 Cal98 Cal98 Cal98 Cal
  • 4gProtein
  • 2gFat
  • 15gCarbs
  • 4gFibre

Ingredients

Dry Grocery

Salt

Salt

1 pinch

Refined Oil

Refined Oil

0.25 teaspoons

Cumin

Cumin

1 pinch

Coriander Seeds

Coriander Seeds

1 pinch

Red Chilli Powder

Red Chilli Powder

1 pinch

Amchur Powder

Amchur Powder

1 pinch

Coriander Powder

Coriander Powder

1 pinch

Garam Masala

Garam Masala

1 pinch

Anardana Powder

Anardana Powder

1 teaspoon

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

1.5 teaspoons

Fruits & Vegetables

Onion

Onion

0.5 cups

Tomato

Tomato

0.33 cups

Other

Raw Whole Bengal Gram

Raw Whole Bengal Gram

0.5 cups

Water

Water

1.5 glasses

Green Chillies

Green Chillies

1 unit

Jeera Powder

Jeera Powder

1 pinch

Directions
1
Boil Chickpeas with a bit of Salt.
2
Heat Oil in a pan. Add Cumin Seeds. Saute.
3
Add Ginger Garlic Paste and chopped Green Chillies. Saute until the mixture gets aromatic.
4
Add chopped Onions and saute until they turn brown.
5
Add chopped Tomatoes and saute until they are mushy. The mixture should turn into a rough paste.
6
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.
7
Add the boiled Chickpeas, Anardana, and the chickpea water. Simmer until the curry turns thick.
8
Serve hot.

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

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