Diwali Recipes

Wednesday, November 6, 2013

Pindi Chole | Rawalpindi Chana Recipe

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pindi chole
I prepare Chole or Rajma at-least once a week and if I run out of them, I end up with options like Lobia, black peas etc.TH prefers black chickpeas over the white one, as he likes the nutty taste of the black chickpeas; hence the black chickpeas get featured at our place more than the kabuli chana does.Though my ideal option for chickpeas would be the Punjabi Chole version,but it is quite boring to prepare the chole in the same way hence I always look out for various options.You can prepare chickpeas in various forms like Pindi Chole, Kadai Chole, Chana masala(with coconut), Kala chana masala, Punjabi Chole, Methi Chana, Chana Palak, Kadala curry etc. This post is on the preparation of Pindi Chole recipe. I will post the other varieties later.
pindi chana masala
Pindi Chole or Rawalpindi Chana emerged from the name of Rawalpindi, a place in Pakistan. Pindi Chole is prepared in a different way from the usual chole recipe. In Pindi chana there is no onion and tomato used and it is totally prepared with the spices and is made dry unlike the regular chole.The addition of freshly pound spices and dried anardana powder along with amchur adds a nice tang to the recipe.I have adapted the recipe from SK's site but I toned down the spices and masalas to suit our taste buds.Pindi chana is a great combination with parathas or pooris/bhaturas. Serve it along with onions,green chillies on the side and add lemon juice to the chole; this combination will elevate the taste to a different level.
pindi chana

Pindi Chole | Rawalpindi Chana Masala Recipe:
Serves 2-3
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins + 25 mins of chole cooking time
Cuisine: North Indian | Category: Side Dish - Main Course

to cook chole:
1 cup white Chickpeas(Kabuli Chana)
1 Tea bag
1 Biryani leaf
1" Cinnamon + 2 Cloves

Spice mix:
1 tbsp Coriander powder
3/4 tsp Red chili powder
1 tsp Amchur(dried mango) powder

to roast and grind:
1 tbsp Cumin seeds
2 tsp Anardana(dried Pomegranate seeds)

other ingredients:
2-3 tbsp Oil
1-2 Green Chilies,roughly chopped
1 tbsp Coriander leaves,to garnish

to serve:
Onion,finely chopped
1 Green Chilli,finely chopped(optional)
Lemon wedges

  • Wash and soak chickpeas for 7-8 hrs or overnight. Drain the water and rinse it again and add fresh water (2-3 cups) and add biryani leaf, tea bag, cinnamon, cloves and salt and pressure cook for 1 whistle and simmer it for 20-25 mins.Once the pressure drops, fish out the spices and tea bag and drain and reserve the cooked water.
  • Dry roast cumin seeds until they are dark brown in color and remove it aside,do not burn them.In the same pan dry roast anardana and keep it aside.Once they come to room temperature grind to them a powder,slightly coarse is fine.
  • Meanwhile mix red chili powder, coriander powder and amchur powder and keep it ready.
  • Heat oil in a deep curved pan and add ginger-garlic paste and cut green chilies and fry for a minute until they loose their raw smell.
  • Reduce the flame and quickly add mixed masala of red chili powder,coriander powder and amchur powder and fry for half a minute.Be careful and make sure you do not burn the masala.
  • Add 1/4 cup of reserved cooked water to it and let it boil until the oil floats.Add the boiled and drained chickpeas and enough salt(remember we added salt while cooking chickpeas as well) to it and cook until the water evaporates.
  • Add garam masala, roasted cumin and anardana powder to it and mix well and cover it and cook for 3-4 mins.If you want you can add a tbsp of water and cook if the chole is very dry.
  • Garnish with coriander.
Serve it hot with Poori/Naan/Phulka/Bhatura with chopped onions,green chillies and lemon wedges. Mix the chopped onions and green chillies and add lemon juice to the pindi chana before eating.
pindi chole
  1. You can prepare this with black chickpeas.I usually prefer black chickpeas over the white ones.
  2. If you like you can add a chopped tomato along with the garam masala and other spices at the end as the original recipe suggested.
  3. It tastes nice when it is made spicy but you can adjust the spices according to your wish.Instead of chopping the green chillies,you can add slit green chilies in the recipe.
  4. I used home made Garam masala and Ginger Garlic paste, if you are using store bought ones increase them to 1 tsp garam masala and 1.5 tbsp  ginger garlic paste in the recipe.
  5. If you want you can add 1 tsp Chole masala along with the other spices in the recipe. 
rawalpindi chana


Priti S said...

Yum ...in this weather here this seems so tempting ....

Shobana Vijay said...

This looks nice.I usually do kadalai curry for puttu.
Shobas Delight

Raks anand said...

One of my favorite these days :)

jeyashri suresh said...

Wow this looks fantastic. I have never tried this so far.

Hamaree Rasoi said...

Delicious and lovely looking chana rice. Very energizing meal as well.

R said...

looks super tempting!



anita menon said...

bookmarked this recipe. your blog is a treasure cove of amazing recipes.

Divya N said...

I never knew that so many channa based recipes existed (I usually make all of the them the same way only) will read through them all and try them out thanks

jyoti singh said...

you can also garnish them with ginger juliens

Anonymous said...

just curious why to add tea bag?

MHN Parée said...

sometimes after cooking there's a faint smell, do i wash the chana after boiling it ?

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