Amritsari Pindi Chole
Dry-style spiced chickpeas with pomegranate powder and whole spices. Named after Rawalpindi. No tomato gravy.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Pindi Chole Masala (Whole Spices & Anardana Mix) — 25 g (whole)
- salt (optional) (whole)
- Chickpeas — 250 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Soak chickpeas overnight (7-8 hours). Drain.
- Pressure cook the soaked chickpeas with a tea bag (or anardana) and a pinch of salt until soft. The tea gives the signature dark colour. Discard tea bag.
- Heat oil in a kadhai. Add cumin seeds and let them splutter. (No onion, no tomato - this is the dry Pindi style.)
- Add the pindi chole masala (whole spices + anardana), turmeric, red chilli and coriander powder. Roast briefly on low flame.
- Add the boiled chickpeas with a little cooking water. Toss to coat well in the dark masala.
- Cook on medium-low, mashing a few chickpeas to thicken, until semi-dry and the masala clings to the chana.
- Adjust salt and tang. Garnish with coriander leaves. Serve hot with bhatura, kulcha or onion rings on the side.
Common questions
- How many calories in one plate of Amritsari Pindi Chole?
- 316 kcal per plate.
- How much cooking time?
- 515 min — 480 min prep, 35 min cooking.