pindi chole recipe with step by step photos – pindi chana is one of the easiest and tasty 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 pindi chole is quick to prepare 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 pindi chole recipe from cookbook – “1000 Great Indian Recipes, the Ultimate Book of Indian Cuisine” by Neeta Dutta. 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:
- the chana recipe is from rawalpindi in punjab, pakistan, hence the name pindi chana.
- the recipe does not have onions and tomatoes added to it hence its dry unlike punjabi chole. onions are served in raw form.
- dry mango powder and dry pomegranate seeds powder is added to the chana for sourness.
- 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.
serve the pindi chana with sliced or chopped onions, lemon slices, julienned ginger and green chillies along with bhatura, naan, tandoori rotis or poori.
few more tasty recipes for you!
- chana masala
- kala chana
- rajma recipe
- amritsari chole
- chickpea curry – spicy chana masala with coconut
Pindi Chole
INGREDIENTS
For cooking chickpeas
- 250 grams dried white chickpeas (kabuli chana or safed chole)
- 3 cloves
- 2 sticks cinnamon - each of 1 inch
- 2 black cardamoms
- 2 green cardamoms
- 2 tej patta (indian bay leaf)
- 1 black tea bag
- 1 teaspoon black salt
For making pindi chole
- 3 teaspoons ginger-garlic paste or crushed ginger-garlic
- ½ teaspoon red chili powder
- 2 teaspoons coriander powder (ground coriander)
- 1 teaspoon garam masala powder
- 2 to 3 teaspoons chole masala (chana masala powder)
- 1 teaspoon dry mango powder (amchur)
- 2 tablespoons oil
- salt as required
- 1 teaspoon lemon juice or add as required
INSTRUCTIONS
For cooking chickpeas
- soak the chole for 8 to 9 hours
- 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 then pressure cook them for a few more minutes.
- you could also tie all the spices in a muslin and make a bouquet garni and add it to the chickpeas.
- drain the chickpeas. remove the spices and tea bag.
For making pindi chole
- in a pan heat oil and saute the crushed ginger-garlic or ginger-garlic paste.
- when the raw aroma of the ginger-garlic disappears. then add all the spice powders.
- saute the spice powders for a minute on a low flame.
- add the boiled chickpeas and mix it well with the masala.
- add salt and check for seasoning. adjust the seasoning if required by adding more salt or powdered spices.
- let the chickpeas cook for 5 to 7 minutes in the masala on a low flame.
- lastly, add lemon juice to the chickpeas and mix it well. instead of adding lemon juice at this step, you can also serve lemon wedges with pindi chana.
- serve pindi chole hot with onion rings, green chillies and lemon wedges accompanied with naan, bhatura, puri or even roti.
how to make pindi chole or pindi chana recipe
1. first start with soaking the chole/chickpeas 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.
2. heat oil in a pan and add crushed ginger-garlic or ginger-garlic paste.
3. saute the ginger-garlic till the raw aroma disappears.
4. now add all the red chili powder, coriander powder, chole masala and garam masala.
5. saute the masala for a minute on a low flame taking care not to burn it.
6. add the cooked chana.
7. mix the cooked chana with the masala so that the chana gets coated with the masala. add salt too.
8. saute for 5 to 7 minutes on a low flame, occasionally stirring in between.
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 chole with sliced or chopped onions, lemon slices, julienned ginger and green chillies along with bhatura, naan, rotis or puri.
What is the brand name of the chole masala powder
it is everest chana masala.
I must try this. However i dont have chole masala in my kitchen and unable to buy it, but i do have sambar and garam powders.
Would the taste be very different if using sambar powder instead of chole?
thanks ela. with sambar powder, the taste will be very different and may not taste good in this recipe. just overall add 1.5 to 2 teaspoons garam masala powder.
Must try..Till now i used to make onion n tomato gravy. But this looks tastier n faster to make.
thanks soma. do try this recipe. it tastes good.
Super delicious and cozy with jeera rice! A true home-cooked Punjabi dinner 🙂
I am a huge fan of your recipes, they have taught me so much about getting the right intuition in my cooking.
Thanks Hania for your kind words and positive feedback.
wow… thank you for the recipes… i was not even a basic cook.. but thanks to you i can make good dishes…
the way you explain with pics is really helpful and i appreciate it from bottom of my heart…
i always wanted to make pindi chana but i was not sure of exact procedure… but your recipe is a saviour…
in the end i added very small amount of water and then small pieces of paneer and chopped onion, cooked on low flame to dry out water…
thank u so so much… i feel so happy
thank you anshu for this lovely comment and feedback. glad you liked the recipe. some water can be always be added and even paneer cubes can be added. thanks again. happy cooking.
Hi dear fan of your site. I Love the way you explain them in detail. I have tried several dishes from your site and they have turned out to be awesome. At the same time you have published these collections at the right time. I am looking forward to try again.
I have a request can you please publish gulgule’s recipe which is mostly made during Id.
And Happy Makarsankranti to you and your family.
Priyanka, Happy Makarsankranti to you also. Thanks for your positive feedback on recipes. I will try to post the gulgule recipe soon.
Tried it today. It came out so well. My mil loved it. Ur a saviour Dassana Dee. God bless u.
thank you shave for your comment as well as for your kind wishes.
hi dasanna, superb pindi chann !!!!! Wow. All thoroughly enjoyed and I gave your site name . Divine Grace be there always. DK
Thanks Durgak ji for your positive feedback and for your prayers.
ur recipes are turning out extremely well. Thanks i discovered this site:)
welcome shilpee
dassana,how do u click such lovely pics, which camera do u use?..i tried this recepi and it was quite good..
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.
Now I have to make this! All of your recipes shame my delivery guy! So should I invest in a pressure cooker?
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.
i tried allof your recepies,all are zabardast.
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.
The pindi chana looks fabulous.. and the pictures are even more fabulous,.. love the step by step!
thanks richa…
Dassana great and lovely pics .. please click my food snaps too…quite tempting chanas
thanks a lot maria. i will give you some tips and tricks when you come here.