pindi chole or pindi chana recipe, how to make pindi chole

chana pindi, chana pindi recipe, easy chana pindi

pindi chole or pindi chana recipe – this is one of the easiest chana recipe to make. as no grinding, no long frying or sauting (bhunaoing) is required and no making or powdering the chole masala.

all you need is readymade chole masala /chana masala. and the rest everything is easy and quick. since its quick than the other chole recipes i have made, i have decided to make it regularly. i wonder why i did not make the pindi chana earlier.

i wanted to make from a long time and finally managed to make this a few days back. this was again an awesome and spicy chana recipe that is made for the indian taste buds.

have adapted this recipe from cookbook – ’1000 Great Indian Recipes’ (India | US). this chana recipe was one of the easiest and simplest recipes i have made.

before posting the recipe, i did some research on google for pindi chana and i found some facts mentioned below:

  1. the chana recipe is from rawalpindi in punjab, pakistan, hence the name pindi chana.
  2. the recipe does not have onions and tomatoes added to it hence its dry unlike punjabi chole. onions are served in raw form.
  3. dry mango powder and dry pomegranate seeds powder is added to the chana for sourness.
  4. the chana has a brown tinge to it made by using tea bags/tea leaves or gooseberry (amla).

i have not added any pomegranate seed powder as the chole masala already has it. though i added some dry mango powder towards the end just to increase some sourness. the chole masala has all the spices which one normally finds in chole recipes. here a peek into the list of ingredients in the chole masala.

chana-masala-ingredients

so lets begin with pindi chole or chana recipe:

1. first start with soaking the chole/chana overnight for 8-9 hours. the next day boil the chole in enough water in a pressure cooker with cloves, cinnamon, black cardamom, green cardamom, bay leaves, black salt and tea bag/bags. i think i should i have used one more tea bag to get a darker hue on the chole. drain the chole and remove the whole spices and tea bag. here’s the cooked chole with the spices and tea bag.

cooked-chole-with-spices-n-tea-bag

2. heat oil in a pan and add crushed ginger garlic or ginger garlic paste.

adding-crushed-ginger-garlic

3. fry the ginger garlic till the raw smell disappears.

frying-crushed-ginger-garlic

4. now add all the red chili powder, coriander powder, chole masala and garam masala.

adding-all-the-masala-powders

5. fry the masala for a minute on a low flame taking care not to burn it.

frying-the-masala-powders

6. add the cooked chana.

add-cooked-chole

7. mix the cooked chana with the masala so that the chana gets coated with the masala. add black salt too.

mix-chana-with-the-masala

8. saute for 5-7 minutes on a low flame occasionally stirring in between.

pindi-chole-ready

9. the last part is the addition of fresh lemon juice to the chana. i chose not to add it to the chana and instead serve the lemon with the pindi chana. garnish with coriander leaves (i did not have them).

serve the pindi chana with sliced or chopped onions, lemon slices, julienned ginger and green chillies along with bhatura, naan, rotis or puri.

pindi-chana-recipe

if you are looking for more chole recipes then do check chole masalaamritsari chole, methi chole punjabi chana masalachole bhature and chana masala with coconut.

pindi-chole-recipe

pindi chole recipe details below:

pindi chana
 
Prep time
Cook time
Total time
 
pindi chana or pindi chole - chickpea curry made in punjabi style
Author:
Recipe type: main
Cuisine: punjabi, indian
Serves: 3
Ingredients (american measuring cup used, 1 cup = 250 ml)
For cooking the chickpeas:
  • 250 gms white chickpeas/kabuli chana/chole
  • 3 cloves
  • 2 cinnamon
  • 2 black cardamoms
  • 2 green cardamoms
  • 2 bay leaves
  • 1 tea bag
  • 2-3 tsp black salt
For making the pindi chana:
  • 3 tsp ginger garlic paste or crushed ginger garlic
  • ½ tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp garam masala powder
  • 2-3 tsp chole masala/chana masala
  • 1 tsp dry mango powder (amchur)
  • 2 tbsp oil
  • black salt/kala namak or regular salt
Instructions
For cooking the chickpeas:
  1. soak the chickpeas for 8-9 hours
  2. boil the soaked chickpeas with the whole spices, black salt and tea bag/bags in a pressure cooker for 10-15 minutes. if the chickpeas are not cooked completely than pressure cook them for a few more minutes.
  3. you could also tie all the spices in a muslin and make a bouquet garni and add it to the chickpeas.
  4. drain the chickpeas. remove the spices and tea bag.
For making the pindi chana:
  1. in a pan heat oil and fry the crushed ginger garlic or ginger garlic paste.
  2. when the raw smell of the ginger garlic disappears add all the spice powders.
  3. fry the spice powders for a minute.
  4. add the boiled chickpeas and mix it well with the masala.
  5. add black salt and check for seasoning. adjust the seasoning if required by adding more salt or powdered spices.
  6. let the chana cook for 5-7 minutes in the masala on a low flame.
  7. lastly add lemon juice to the chana and mix it well.
  8. serve pindi chole hot with onion rings, green chillies and lemon wedges accompanied with naan, bhatura, puri or even roti.
Nutrition Information
Serving size: 3


{ 12 Responses }

  1. rana says

    dassana,how do u click such lovely pics, which camera do u use?..i tried this recepi and it was quite good..

    • says

      thanks rana for liking the pics and the recipe both. for the pindi chana, i used nikon d19 point and shoot camera. for the recipes beginning nov 2011 end, i am using canon 600d dslr. i am still learning to shoot with a dslr. but was lucky to have nikon as my first and last point and shoot camera for the blog. it has given me some of the best pics.

  2. Anastasia says

    Now I have to make this! All of your recipes shame my delivery guy! So should I invest in a pressure cooker?

    • dassana says

      dear anastasia, for this recipe, you could use canned chickpeas. for cooking them you won’t need a pressure cooker. but for cooking the dried variety faster, its better to have pressure cooker.

      you could invest in a pressure cooker. its simply cuts down a lot of time for cooking lentils and legumes. in a flat 3 to 4 mins the lentils for 2-3 servings are done – . and in 8 to 10 mins legumes like kidney beans, chick peas etc are done – for 4-5 servings.

    • dassana says

      thats so nice to know farzana… thanks for commenting…. sometimes i wonder that do the recipes turn out well when people try them coz no one comments or gives feedback except for a few popular recipes on the site. i am glad you did.