Punjabi · Vegetarian
Pindi Chole
Dark, tangy, dry-spiced chickpeas in the style of Rawalpindi, best with bhature or kulcha.
Pindi chole is a dark, tangy, dry-spiced chickpea dish from Rawalpindi. Tea gives it its deep colour, and anardana and amchur give the sourness. Serve it with bhature or kulcha.
Method
- Pressure cook the soaked chana with 3 cups water, the tea bags and salt for 6 to 7 whistles until soft. Discard the tea bags; keep the liquid.
- Heat oil, cook onions until deep brown.
- Add ginger-garlic paste, then tomato puree and all dry spices; cook until oil separates.
- Add chana with 1 cup of its liquid. Mash a few chana to thicken.
- Simmer 15 to 20 minutes. Garnish with ginger, green chillies and a squeeze of lemon.
Chef's tips
- The tea bags give the signature dark colour.
- The masala should be dry-ish and tangy, not a loose gravy.
Free PDF guide: this recipe is in our Punjabi Dinner Party Menu (20 pages, free download).
Want to master this hands-on? Join our Punjabi Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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