Pindi Chole | Pindi Chana
User Reviews
5
-
Prep Time
8 hrs 20 mins
-
Cook Time
10 mins
-
Total Time
8 hrs 30 mins
-
Servings
3
-
Calories
420 kcal
-
Course
Main Course
-
Cuisine
Indian
Pindi Chole | Pindi Chana
Description
Pindi Chole, or Pindi Chana, showcases Kabuli chickpeas that are soaked overnight and cooked with whole aromatic spices such as cloves, cinnamon sticks, black and green cardamoms, bay leaf, and a black tea bag or dried Indian gooseberries to enhance flavor and add subtle depth. The black salt adds a unique taste component. After cooking, the chickpeas are drained of their cooking liquid and the spices are removed.
The next stage involves tempering the cooked chickpeas with neutral oil sautéed with ginger-garlic paste. A blend of ground spices including red chili powder, ground coriander, garam masala, chole masala, and dry mango powder are added and lightly toasted in the oil to release their aromas before incorporating chickpeas. Lemon juice can be added for brightness and tang.
This recipe can be made with dried or canned chickpeas. Adjust spices to personal heat preference and omit tea or amla if desired. The dish is traditionally served as a spicy and flavorful entree or side and can be accompanied by breads or rice. The layered cooking of whole and ground spices produces a complex yet balanced taste and texture.
Different cooking methods like pressure cooker, Instant Pot, or stovetop simmering are suitable for chickpeas. For more tang, increase dry mango powder or substitute with anardana powder (dried pomegranate seeds). Proper rinsing of canned chickpeas is recommended to remove excess starch or flavor.
Ingredients
For soaking chickpeas
- 250 grams chickpeas kabuli chana) or 1.25 cups dried chickpeas or 3.5 to 3.75 cups canned chickpeas, dried white
- 3 cups water - for soaking chickpeas
For cooking chickpeas
- 3 cloves
- 2 ticks cinnamon - each of 1 inch
- 2 black cardamom
- 2 green cardamom
- 2 tej patta (Indian bay leaf)
- 1 black tea bag or 3 to 4 dried amla (Indian gooseberries) pieces
- 1 teaspoon black salt
- 3 cups water
For making pindi chole
- 2 tablespoons neutral cooking oil any neutral oil, generic cooking oil
- 3 teaspoons ginger garlic paste or crushed ginger-garlic
- ½ teaspoon red chili powder or cayenne pepper or add as required
- 2 teaspoons coriander powder (ground coriander)
- 1 teaspoon garam masala
- 2 to 3 teaspoons chole masala (chana masala powder)
- 1 teaspoon dry mango powder (amchur powder)
- salt as required
- 1 teaspoon lemon juice or add as required, optional
Instructions
For cooking chickpeas
- Rinse a few times and then soak the chickpeas in water for 8 to 9 hours or overnight.
- Boil the soaked chickpeas with the whole spices, black salt, water and tea bag in a pressure cooker for 10 to 15 minutes. If the chickpeas are not cooked completely then pressure cook them for a few more minutes.
- You could also tie all the spices in a muslin and make a bouquet garni and add it to the chickpeas.
- Drain all the water from the cooked chickpeas. Remove and discard the spices and tea bag.
For making pindi chole
- In a pan heat oil and saute the crushed ginger-garlic or ginger-garlic paste.
- Sauté for some seconds until the raw aroma of the ginger-garlic disappears.
- Make sure the heat is low or you can switch off the heat. Then add all the ground spice powders - red chilli powder, coriander powder, dry mango powder, garam masala powder and chana masala powder.
- Mix well and sauté the ground spice powders for a minute on a low heat. Take care not to burn the ground spices.
- Add the cooked chickpeas and mix it well with the masala.
- Add salt and check for seasoning. Adjust the seasoning if required by adding more salt or powdered spices.
- Let the chickpeas cook for 5 to 7 minutes in the masala on a low heat. Stir at intervals.
- Lastly, add lemon juice to the chickpeas and mix it well. Instead of adding lemon juice at this step, you can also serve lemon wedges with pindi chana.
- Serve pindi chole hot with onion rings, green chillies and lemon wedges accompanied with naan, bhatura, puri, paratha, kulcha or even roti.
Notes
- If using canned chickpeas, rinse them well before cooking to remove canned flavor and starch.
- Spice levels can be adjusted by increasing red chili and chole masala powders for more heat.
- Tea bags or dried amla add a distinctive taste but can be omitted if undesired.
- Chickpeas can be cooked in a pressure cooker, Instant Pot, or stovetop pot, using similar water amounts.
- For tangier flavor, increase dry mango powder or use dried pomegranate seeds powder as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1191mg | 50% |
| Potassium | 783mg | 17% |
| Fiber | 18g | 72% |
| Sugar | 9g | 18% |
| Vitamin A | 170IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 5mg | 6% |
| Vitamin E | 5mg | |
| Vitamin K | 10µg | |
| Calcium | 126mg | 13% |
| Vitamin B9 (Folate) | 465µg | |
| Iron | 6mg | 33% |
| Magnesium | 105mg | 26% |
| Phosphorus | 313mg | |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
