January 25, 2014

Pindi Chole (Dry Version of Punjabi Chole)

How to make Pindi Chole

            A variation of the popular Channa Masala, this is different from the regular preparation in terms of texture and color. The tea leaves in this recipe imparts a beautiful brown & earthy tone. Although it does not have a lot of gravy, it has the right amount of moisture in it; which makes it versatile. There are so many ways to serve this Chole, just make sure you don't forget to serve raw onions on the side - it goes with Milk Puri's , Roti, Batura, Cutlet, bread or rice. I even made quick samosas with this as the filling which turned out delicious.

Pindi Chole (Dry Version of Punjabi Chole)


Uncooked Chickpeas (Kabuli Channa) - 1 cup
Tomatoes (optional) - 2 small
Tea leaves - 1 tbsp.
Slit Green Chillies - 2-4
Ginger-Garlic paste - 1 tbsp.
Salt - as needed
Cumin seeds - 2 tsp.
Anardana (Pomogranate seeds) - 2 tsp.
Oil - 3 tbsp
Garam masala powder - 1tsp

Spice powders:
Coriander powder - 2 tbsp
Cumin powder - 2 tbsp
Red Chilli powder - as per your taste
Turmeric powder - 1/2 tsp
Amchur (Dry Mango powder) - 1/2 tsp

  • Wash & soak chickpeas in water, overnight. Tie tea leaves in small piece of muslin cloth to form a bundle. Drain the chickpeas, add sufficient water, salt and tea leaves tied in a clean white (muslin) cloth. Pressure-cook for twenty minutes or until soft & completely cooked. Discard bundle of tea leaves and drain the cooked chickpeas and reserve the cooking liquor. 
  • Mix together all the spice powders. Dry roast cumin seeds till brown. Dry roast Anardana also & grind to a powder along with roasted cumin seeds.
  • Heat half the oil in a kadai, add slit green chillies & ginger-garlic paste. Stir-fry briefly. Add the mixed spice powder & stir-fry. Stir in a cup of reserved cooking liquor and cook for few minutes.
  • Add cooked chickpeas,cut tomatoes, salt to taste, one cup of reserved cooking liquor and cook on high heat for few minutes, stirring occasionally. Sprinkle garam masala powder, roasted cumin and Anardana powder.
  • Heat remaining oil to smoking point and pour over the prepared chickpeas.

  • Stir well, adjust seasoning and serve hot with Roti, Batura, Bread, Cutlet or even Rice.

Sending a picture from this post, over to an interesting Culinary Photography Event started by Susan, called Black & White Wednesday (week #115) hosted by Siri & organized by Cinzia.

         Sending this over to 'My Legume Love Affair' event hosted by Brii at BriggisHome. This wonderful event is the brain-child of Susan of Thewellseasonedcook. Event rules & host line-up can be found at Lisa's FoodandSpice. You can look at the round-up here.

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