Pindi Chhole Recipe

Pindi Chhole

  • Prep Time
    480 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Pindi Chhole is a spicy Indian side dish.

Pindi Chhole is one of the easiest and most tasty chickpea dishes that you can make. This unique recipe does not have any gravy or sauce. Thus it is dry, like the usual Punjabi chickpea curries. The recipe comes from the Rawalpindi region in Punjab, Pakistan, and hence the name Pindi Chhole. You can serve raw onions with the dish. Moreover, the chickpeas are light brown colored as they are cooked with tea leaves water. This is an awesome and spicy chana recipe that is made for Indian taste buds. So try to make this recipe in your kitchen and share your valuable feedback with us.

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This recipe was prepared by lovely Mom: Kirti Agarwal From Rajasthan

Tips and Suggestions by the Mom Chef:

  • Boiled potato pieces can be added instead of fried potato pieces.

For more such exciting recipes like Pindi Chhole, please click on the following links:

  1. Chhole Biryani | Chhole Pulav
  2. Pindi Pulihora
  3. Office Lunch Box In 10 Minutes – Recipe 4

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Ingredients

  • FOR BOILING TEA WATER :
  • Water - 1 Cup
  • Tea leaves / Chai patti - 3 Teaspoons
  • FOR BOILING CHICKPEA :
  • Water - As required
  • Chickpea / Chhole - 1 Cup
  • Salt - As per taste
  • Cinnamon stick / Dalchini - 1 Small sized
  • Bay leaf / Tej patta - 1
  • Cloves / Laung - 3 to 4
  • Black peppercorn / Kali mirch - 3 to 4
  • FOR PREPARING MASALA PASTE :
  • Red chilli powder / Lal mirch powder - 1 Teaspoon
  • Salt - As per taste
  • Coriander powder / Dhaniya powder - 1 Teaspoon
  • Turmeric powder / Haldi powder - 1/2 Teaspoon
  • FOR PREPARING PINDI CHHOLE :
  • Oil - 1 Tablespoon
  • Cumin seeds / Jeera - 1 Teaspoon
  • Chhole masala - 1 Teaspoon
  • Deep fried potato pieces / Aloo - 1/2 Cup + For garnishing
  • Green chilli / Hari mirch - 2 to 3 Finely chopped + 2 Slited for garnishing
  • Coriander leaves / Hara dhaniya - A handful for garnishing
  • Onion rings / Pyaz - As required for garnishing

Instructions

  1. Soak chickpeas overnight by adding water and add salt. Then strain its water. Add little water.
  2. FOR BOILING TEA WATER :
  3. Boil water in a pan. Add tea leaves. Boil it for 2 minutes on high flame. Then strain it and add it to the soaked chickpeas.
  4. FOR BOILING CHICKPEA :
  5. Transfer soaked chickpeas with tea water to a pressure cooker. Add cinnamon stick, bay leaf, cloves, black peppercorns. Then cook it in a pressure cooker. Cook it till 3 whistles and becomes soft.
  6. Once done, strain all water. Keep the water and chickpeas aside.
  7. FOR PREPARING MASALA PASTE :
  8. Take water in a bowl. Add red chilli powder, salt, coriander powder, turmeric powder. Mix well. Keep it aside.
  9. FOR PREPARING PINDI CHHOLE :
  10. Heat oil in a pan. Add cumin seeds, chhole masala, and prepared masala paste. Mix well.
  11. Now add cooked chickpeas. Mix well. Then add deep fried potato pieces. Mix well.
  12. Then add little chickpeas boiled water. Mix well. Add green chilli. Mix well and cook it on high flame for 2 to 3 minutes.
  13. Once done, turn off the flame. Take it out to a serving bowl. Garnish it with deep fried potato pieces, coriander leaves, green chilli, and onion rings.
  14. 'Pindi Chhole' is ready to be served.

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