Easiest Way to Make Perfect Pindi Chole

Easiest Way to Make Perfect Pindi Chole Delicious, fresh and tasty.

Pindi Chole. Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it. While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Pindi Chole really different from the rest is. Rawalpindi Style Chole is a dish made with chickpeas which belongs to the Rawalpindi region in Pakistan.

To enhance the colour, we should add a black tea bag while pressure cooking the chana.

This recipe for Pindi Chole by Chef Kunal Kapur is a keeper.

The recipe results in a dark, spicy chole that is just a treat to the palate and goes perfectly with Bhature or then even simple rotis.

You can cook Pindi Chole using 19 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pindi Chole

1. Prepare 400 grams of chickpeas soaked for 8 hours or overnight.

2. Prepare 1 of tea bag.

3. Prepare to taste of Salt.

4. It’s 2 of large onions finely chopped.

5. Prepare 1 of large Tomato chopped.

6. Prepare 2 of Green chillies slit.

7. It’s 2 tablespoon of ginger-garlic paste.

8. It’s 1 of large bay leaf.

9. Prepare 1 teaspoon of garam masala powder.

10. It’s 1 tablespoon of oil.

11. It’s 1 tablespoon of ghee.

12. Prepare 1.5 teaspoon of Chole /Chana masala powder.

13. You need 1 teaspoon of turmeric powder.

14. It’s 1 teaspoon of red chilli powder.

15. You need 1 teaspoon of dry mango/amchur powder.

16. Prepare 2 teaspoon of dried pomegranate seeds.

17. You need as needed of Water.

18. Prepare 1 tablespoon of finely chopped coriander leaves for garnish.

19. Prepare 1 teaspoon of julienned ginger for garnish.

I use this chole to make a Pindi Chole Biryani as well.

The Pindi Chole is a classic street food delicacy curry recipe made with chickpeas and blend of spices.

A healthy protein-rich vegan and gluten-free chickpea recipe.

The most unique thing about this dish is the deep blackish-reddish color of the curry.

Pindi Chole instructions

1. Drain the soaked chickpeas and boil it with 2 cups of water and the tea bag.

2. Once the water is on a rolling boil, reduce heat and let the chickpeas cook covered for 25-30 minutes or until soft.

3. Strain the tea bag and the water used for boiling and place the cooked chickpeas in a bowl.

4. Heat oil in a wok/pan and add ghee.

5. Add the Bay leaf, onions, slit green chillies and ginger-garlic paste and sauté until onions brown slightly.

6. Add the tomatoes and dry spices, salt, dried pomegranate seeds and mix everything well and cook covered on Low heat until tomatoes soften.

7. Add the chickpeas and a cup of hot water next and mix well.

8. Cook covered until the gravy thickens to the desired consistency.

9. Serve hot garnished with chopped coriander leaves and julienned ginger accompanied with your favourite flat bread or rice.

10. My tip:Adding teabag while cooking the chickpeas is for getting them dark brown in colour. You may choose to avoid it and cook the chickpeas in a pressure cooker too.

Pindi Chole, also recognized as Amritsari Pindi Chole masala is a popular Indian street food made with boiled chickpeas, onions, and spicy-n-tangy spices.

As a bonus, this Instant Pot Pindi chole is entirely vegan, packed with plant-based protein, and freezer-friendly!

Pindi Chole was something that I wanted to make for a long time but it was not happening and when I make Pindi Chole on rare occasions it never got clicked but this time though in hurry but I manage to take few pictures to share with you all the amazing, simple and yet delicious Pindi Chole Recipe.

Rawal Pindi Chole originated from a place call.

Chef Kunal Kapur brings authentic dhaba food to your dinner table.