Pindi chana or Pindi chole is a very popular dish from Rawalpindi Pakistan. Whats amazing about this chole recipe is that it is made without onion garlic and tomatoes. Yes you read it correct. And this the best part is they taste exceptionally yummy and goes beautifully with bhature, poori, kulcha or even with plain paratha. Pindi chana are delicious, protein packed and fuss free dish. Dry mango powder and pomegranate seeds are main ingredients in this dish.
To read this recipe in Hindi – पिंडी छोले रेसिपी इन हिंदी
Pindi Chole | Pindi Chana Masala Recipe
- Pressure Cooker
- Pomegranate Seeds
- Amchur Powder
To Boil Together:
- 1 cup Chickpeas ( kabuli chana)
- 2 Tea Bag
- 1 tsp Amla Pieces
- 1/2 tsp Baking Soda
- 2 Brown Cardamom (Badi Elaichi)
- 2 – 3 Cloves (Laung)
- 1 ” Cinnamom Stick
- 1 Bay Leaf (Tej Patta)
- 2 -3 Green Cardamom (Chotti Elaichi)
- 1 tsp Salt
To be dry Roasted :
- 1 tblsp Pomegranate Seeds
- 1 tblsp Cumin Seeds
- 2 tblsp Coriander Seeds
- 1/2 tsp Ajwain (Carom Seeds)
- 1 tsp Amchoor Powder (dry mango powder)
- 1/2 – 1 tsp Red Chili Powder
- 2 tsp Kashmiri Red Chilly Powder
- 1/2 tsp Garam Masala
- 1 tsp Black Salt (Kala Namak)
- 1/4 tsp Hing (Asafoetida)
- 1 tsp Kasoori Methi (Dry Fenugreek Leaves )
- 2 inch Ginger chopped matchstick
- Salt To Taste
- 1/4 cup Ghee
- 1 /4 cup Oil
- Lemon wedges
- 1 tbslp finely chopped coriander leaves
How to Make no onion garlic Pindi Chole :
- Soak chole/ chickepeas in water overnight or for about 8 hrs.
- Instead of tea bags you can use 1 tsp tea leaves tied in cheesecloth.
- In a pressure cooker, put all the ingredients listed under to be boiled section. Add 4 cups of water and put on the lid.
- On high flame cook the chole for 6 – 7 whistle.
- In case you forgot to soak the chole overnight, soak them in hot water for 2 hrs covered.
- Meanwhile dry roast on low flame all ingredients under to be roasted section. Keep stirring constantly to make sure you do not burn them. Otherwise chana will taste bitter. When it cools down grind it to a fine masala.
- When done the pressure releases from the cooker naturally, remove all the amla, tea leaves and dry khada masala. Strain the chole in a separate vessel but do keep the water reserved for later use.
- Now in a big bowl add the boiled chana, 2 tblsp of dry roasted and grinded masala, coriander powder, garam masala, mango powder, black salt, hing, crushed kasoori methi and red chilly powder. Mix well to coat every chana. Add the slit chillies and ginger.
- In a kadai heat the oil and ghee togetherand then add the chole mixture. Add the cooking liquid to get the desired consistency. Mix well.
- Let it simmer on low heat until the oil separates.
- Dish out the pindi chana in a serving bowl and garnish with coriander leaves, onion and tomato slices and shredded ginger and lemon wedges.
- Rawalpindi style pindi chana is ready and can be served.
What To Serve With Pindi Chana :
They taste great with Kulcha, Bhatura, Poori or Plain Paratha. Along with fried aloo, fried green chilly and big glass of mithi Lassi to counter the spiciness of the pindi chole.
Storage Tips :
Cool down the chole and transfer them to a storage container. You can store them upto 1 month.
Reheating Tips :
To reheat, heat a pan add ghee in it and 1 tablespoon of water and then add the quantity of chole needed. Let them simmer for 10 mins. Garnish them with chopped coriander and onion slices. They are as good as fresh ones.