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By Shweta Singh
One of India's tasty indulgences, the Pindi Chole recipe is a chickpeas-based dry dish made using simple ingredients which are mostly available in your kitchen. Chickpeas are cooked in aromatic and spicy Indian masala and packed warm for kids' lunchboxes or office tiffins. The dish is simple, healthy, and absolutely delicious. Are you craving the desi taste of Punjab? Come as I guide you to making a perfect Pindi Chole you'll love more with every bite.
24 Mantra Kabuli ChanaFor 4 LBS
24 MANTRA ORGANIC CLOVESFor 100 gm
24 Mantra Organic Green CardamomFor 50 GM
24 Mantra Organic Assam Tea BagsFor 25 BAG
24 Mantra Mustard OilFor 33.81 OZ
National Ginger Garlic PasteFor 750G GM
Durvesh Garam MasalaFor 100 GM
Alco Chole MasalaFor 100 GM
ONIONS REDFor 1 COUNT
Pindi Chole dish originates from the northern parts of the Indian subcontinent, Punjab, and has attained everyone's attention for its delicious and appetizing taste. Offering a savory and tangy taste, the Pindi Chole recipe is made using Chole Masala and chickpeas. Dry mango powder or pomegranate seeds are further added to get that sour and savory flavor. Have on your apron as I guide you to making the perfect recipe for Pindi Chole quickly!
Preparation Method for Pindi Chole Recipe
Rinse 1-2 cups of chickpeas and soak them in water overnight for 9-10 hours.
The next day, drain all the water and rinse the chickpeas using fresh water and transfer them to a pressure cooker (3 liter pressure cooker). Add 3 cloves, 2 sticks of 1-inch cinnamon, 2 cardamoms, 2 bay leaves (tej patta), 1 teaspoon black salt, and 1 black tea bag.
Turn on the flame and pressure cook for about 15-20 minutes until the chickpeas turn fork tender or are softened.
Once the pressure falls in the cooker, check for the softness of the chickpeas. If not, cook them for additional few minutes (3-4 minutes).
Use a strainer or a colander to drain off the water from cooked chickpeas. Remove whole spices and tea bag.
Add 2 tablespoons of oil to a pan and turn on the flame. Keeping the heat low, add 3 tablespoons of ginger garlic paste and saute until its raw aroma disappears.
On the same pan, keeping the heat low, add the ½ teaspoon red chili / cayenne pepper, 2 teaspoons coriander powder, 2 to 3 teaspoons chole masala powder (I prefer Everest Brand for the most authentic and aromatic flavors), 1 teaspoon garam masala powder and 1 teaspoon dry mango powder or amchur powder.
Sautee the masala for a minute on low heat. Keep sautéing to ensure the masala does not burn.
Add cooked chickpeas to the pan. Stir well so all the masala is well-blended and coated with the chickpeas.
Add salt as per taste. Keep sauteing and stirring in between on low flame for 9-10 minutes.
Turn off the heat. Squeeze fresh lemon juice and coriander leaves and warm flavor-packed Pindi Chole with sliced onions, butter naan, or roti.
The below values are approximate based on one serving size and may differ based on an individual's calorie diet.
Calories : 420 Calories
Potassium : 783 mg
Sugar : 9 g
Fat : 15 g
Carbohydrates : 57 g
Protein : 17 g
Sodium : 1191 mg
Fiber : 18 g
Calcium : 126 mg