PINDI CHOLE

This is a tangy and spicy preparation of Chole / Chickpeas in a Traditional Punjabi village style. .. hence the name, Pindi Chole." Pind " means a " Village " in Punjabi language. This dish is served usually with bhaturas but you can relish it with rotis, naans anything. Raw onion and green chillies are served along with a pickle.  Traditionally the chole were cooked on low flame and simmered until cooked, mostly on charcoal Sigris, but these days we use pressure cookers which make the job easy.

Ingredients:
Chana / chickpeas .....  1cup
Garlic ................ 1 tbsp
Red chilli powder .. 1/4 tsp
Anardana powder .... 2 tsps
Oil ................ 3-4 tbsps
Onion rings and  julienned ginger for garnishing.

Dry Roast and grind coarsely:
Coriander seeds .... 1 tbsp
Cumin seeds ....... 1 tsp
Caraway seeds.. 1 tsp
Black pepper corns .. 1 tsp
Cloves ................. 3-4
Cinnamon stick .... 1 small piece
Black cardamom.... 1
Star anise ............ 1

Method:
1. Soak the chana overnight.
2. In a pressure cooker boil the chana with a tea bag and a little salt until done.

3. In a pan heat oil. Add the dry ground spices and saute on low flame.

4. Put the garlic paste and stir fry. Now add the anardana powder, salt and red chiili powder.

5. Drain out water from the chana and add them to the masala.

6. Mix well and add half cup water and simmer again. The quantity of water depends on how you want your dish.. dry or with a little gravy.
Serve with Bhaturas / naans / Rumali Rotis

Pin for later

Click on the name to see the recipes :

Bhaturas

Naans

Rumali Rotis

You may also like:

Chana Masala with coconut

Chickpea Sundal

Achari Chana