Pindi Chole | Pindi Chana

Pindi Chole also known as Pindi Chana is a tasty curry made by cooking chana with tempered spices in onion, tomato base. Pindi Chole is a great side dish for poori, roti, chapati and other flat breads. Learn to make Pindi Chole with step by step pictures.

I badly wanted to try pindi chana(punjabi chole) as I have tasted it in restaurants and also in ready to eat. I got the ingredients ready and totally forgot about it. Then a sudden urge last month and I finally made this, should I say about the taste…? It was a totally different from the usual chana masala we make. I am sure this will add on to my fav side dishes for roti or even poori.

About Pindi Chole

Pindi Chole originated from Rawalpindi region in Pakistan, Punjab hence the name Pindi. Pindi Chole is a unique side dish as it does not have any gravy, it is a dry side dish unlike other gravies or curries.

Pindi Chole is perfect to pair with poori, batura, roti, chapati etc. This is made using cooked soft tender chickpeas along with spice masala, tempered aromatic spices in onion tomato base.

Though I make the classic chana masala often this curry is my favorite too. It can be used as a wrap for filling or sandwiches too. I love this recipe as it is easy and quick to put together.

Similar Recipes

• Kadai Paneer
• Chana Masala
• Chana Butter Masala
• Paneer Tikka Masala
• Chana Kurma

Pindi Chole Ingredients

• Chana – White chana or kabuli chana or chickpeas is used for this dish.
• Tea powder – You can either use tea bags or tea powder in a small cloth tied to cook chickpeas.
• Anardana seeds – Seeds from pomegranate is grind to a coarse mixture and added.
• Onion, Tomato – This forms the base of this dish.
• Whole spices – Cinnamon, cardamom are used to temper.
• Spice powders – Red chili powder, garam masala powder and amchur powder is used.
• Lemon juice – It adds a tangy taste to pindi chana.

How to make Pindi Chole Step by Step

1.Dry roast cumin and anardana seeds till nice aroma rises, and grind it to a coarse powder, Set aside. Soak chana overnight and pressure cook with enough water along with tea bag, cinnamon and cardamom for 6-7 whistles. Drain water and keep chana aside. Reserve drained water. Heat oil in a pan add onion, ginger garlic paste and green chilies saute till golden brown.

2.Add the tomato puree, roasted powder, red chili powder, garam masala powder and required salt. Saute till raw smell leaves. Then add reserved boiled water.

3.Allow it to boil for few minutes. Once it becomes thick like a semi thick gravy add the cooked chana.

4.Add amchur powder , give a quick stir and let chana absorb the gravy well. Garnish with chopped coriander leaves and switch off. Add lemon juice while serving along with onion rings.

Serve hot with phulka / poori.

Expert Tips

• Usually pindi chana is semi dry but if you want more gravy then add 1 more tomato for making the puree.
• Don’t skip amchur powder and anardana seeds they give a great flavor to the curry.
• If you have big cardamom use it, I don’t have, so skipped and used green cardamom itself. The darker color is because of the teabag , it gives a great flavor to the gravy.
• You will get Pomegranate seeds in supermarkets.

Serving and Storage

Pindi Chole can be served with rice, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.

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Pindi Chole Recipe | Pindi Chana Recipe

Pindi Chole also known as Pindi Chana is a tasty curry made by cooking chana with tempered spices in onion, tomato base. Pindi Chole is a great side dish for poori, roti, chapati and other flat breads. Learn to make Pindi Chole with step by step pictures.

Prep Time8 hours hrs

Cook Time30 minutes mins

Total Time8 hours hrs 30 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 3/4 cup white chana
• 1 onion finely chopped
• 1 and 1/2 teaspoon ginger garlic paste
• tomato puree from 2 medium sized tomatoes
• 2 green chilies slitted
• 1 tea bag
• 1/4 inch piece cinnamon
• 1 cardamom
• 3/4 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon amchur powder / dry mango powder
• 1 tablespoon coriander leaves finely chopped
• 2 teaspoon lemon juice
• 1 tablespoon oil
• salt to taste

Instructions

• Dry roast cumin and anardana seeds till nice aroma rises, and grind it to a coarse powder, Set aside. Soak chana overnight and pressure cook with enough water along with tea bag, cinnamon and cardamom for 6-7 whistles. Drain water and keep chana aside. Reserve drained water. Heat oil in a pan add onion, ginger garlic paste and green chilies saute till golden brown.
• Add the tomato puree, roasted powder, red chili powder, garam masala powder and required salt. Saute till raw smell leaves. Then add reserved boiled water.
• Allow it to boil for few minutes. Once it becomes thick like a semi thick gravy add the cooked chana.
• Add amchur powder , give a quick stir and let chana absorb the gravy well. Garnish with chopped coriander leaves and switch off. Add lemon juice while serving along with onion rings.
• Serve hot with phulka / poori.

Notes

• Usually pindi chana is semi dry but if you want more gravy then add 1 more tomato for making the puree.
• Don’t skip amchur powder and anardana seeds they give a great flavor to the curry.
• If you have big cardamom use it, I don’t have, so skipped and used green cardamom itself.The darker color is because of the teabag , it gives a great flavor to the gravy.
• You will get Pomegranate seeds in supermarkets.

Nutrition Facts

Pindi Chole Recipe | Pindi Chana Recipe

Amount Per Serving (100 g)

Calories 351 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 2111mg92%

Potassium 224mg6%

Carbohydrates 56g19%

Fiber 20g83%

Sugar 7g8%

Protein 12g24%

Vitamin A 366IU7%

Vitamin C 14mg17%

Calcium 148mg15%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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