Rawalpindi Style Chole (Punjabi Pindi Chole)
Vegetarian dry preparation from Punjab. Made with onion, kabuli chana, tomato. About 180 calories per serving.
Ingredients
Main
- Anardana Powder (Dried Pomegranate - Tangy Grade) — 2 tbsp (ground)
- Amchur (Whole Dried Green Mango Slices) — 1 tsp (whole)
- Ginger — 0.25 piece (chopped)
- garam masala powder — 1 tbsp (ground)
- salt (optional) (whole)
- Turmeric Powder — 1 tbsp (ground)
- Tomato — 1 piece (chopped)
- Kabuli Chana (Jumbo Grade) — 1 cup (whole)
- black pepper — 1 piece (ground)
- Red Chilli Powder (Lal Mirch) — 2 tbsp (ground)
- Coriander Seeds — 2 tbsp (whole)
- onion — 2 piece (chopped)
- Ghee — 4 tbsp (whole)
- Garlic — 5 piece (chopped)
- green chillies — 1 piece (chopped)
- cumin powder — 2 tbsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
Method
- Soak the Kabuli chana in plenty of water overnight or for about 6 to 7 hours, then drain.
- Pressure cook the soaked chana with a little salt and enough fresh water for 8 to 10 whistles until soft; drain and keep the cooking water aside.
- Lightly mash about half of the boiled chana and keep aside. Dry roast the coriander seeds with the black peppercorns until fragrant, cool, and grind to a coarse powder along with the anardana powder.
- Heat the ghee in a kadhai, add the cumin seeds and let them crackle. Add the chopped onion and fry until deep golden brown.
- Crush the garlic and ginger to a paste, add to the onion and saute until the raw smell goes. Add the slit green chilli and chopped tomato, and cook until the tomato turns mushy.
- Add the turmeric powder, red chilli powder, cumin powder, garam masala, the dried mango slices and the ground coriander-pepper-anardana powder; mix well and cook for a minute.
- Add both the mashed and whole chana, salt to taste and about one cup of the reserved cooking water. Bring to a brisk boil, then simmer, stirring often, until the water dries up and the masala coats the chana as a dry pindi chole.
- Turn off the heat and serve the Rawalpindi Style Chole hot with puri or bhatura.
Common questions
- How many calories in one plate of Rawalpindi Style Chole (Punjabi Pindi Chole)?
- 362 kcal per plate.
- How much cooking time?
- 60 min — 10 min prep, 50 min cooking.