Rawalpindi Style Chole (Punjabi Pindi Chole)
Vegetarian dry preparation from Punjab. Made with onion, kabuli chana, tomato. About 180 calories per serving.
People also search this as pindi chole.
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.