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Pindi Chole Recipe

Pindi Chole

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.

  • 4

    Serving

  • 16

    Ingredients

  • 25 min

    To Prepare

  • 30 min

    for Cooking

 

  • Meal Planner

    Veg

  • Food Type

    Dinner

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Shop Ingredients

Showing Ingredients Quantity for
Serving
24 Mantra Kabuli Chana

24 Mantra Kabuli Chana

For 4 LBS

$ 12.99

24 MANTRA ORGANIC CLOVES

24 MANTRA ORGANIC CLOVES

For 100 gm

$ 7.29

24 Mantra Organic Green Cardamom

24 Mantra Organic Green Cardamom

For 50 GM

$ 8.49

JIVA ORGANIC BAY LEAF WHOLE

JIVA ORGANIC BAY LEAF WHOLE

For 8 OZ

$ 7.29

- +
24 Mantra Organic Assam Tea Bags

24 Mantra Organic Assam Tea Bags

For 25 BAG

$ 4.99

ASLI BLACK SALT

ASLI BLACK SALT

For 7 OZ

$ 2.29

- +
24 Mantra Mustard Oil

24 Mantra Mustard Oil

For 33.81 OZ

$ 9.99

National Ginger Garlic Paste

National Ginger Garlic Paste

For 750G GM

$ 5.29

AHMED CHILLI POWDER

AHMED CHILLI POWDER

For 14.1 OZ

$ 4.99

- +
AaCHI CORIANDER POWDER

AaCHI CORIANDER POWDER

For 200 GM

$ 3.99

- +
Durvesh Garam Masala

Durvesh Garam Masala

For 100 GM

$ 2.99

Alco Chole Masala

Alco Chole Masala

For 100 GM

$ 1.79

DEEP AMCHUR POWDER

DEEP AMCHUR POWDER

For 7 OZ

$ 3.79

- +
LEMON LARGE

LEMON LARGE

For 1 COUNT

$ 0.99

- +
ONIONS RED

ONIONS RED

For 1 COUNT

$ 1.19

Ingredients for Pindi Chole

  • 50 Select DEEP KABULI CHANA (Chole)
  • 3 Select DEEP CLOVES
  • 2 Select green cardamoms
  • 2 Select tej patta
  • 1 Select VITAL TEA BAG 25 EXTRA TEA BAG
  • 1 Tablespoons ASLI BLACK SALT
  • 2 Tablespoons BANSI PURE MUSTARD OIL
  • 1 Tablespoons DEEP GINGER GARLIC PASTE
  • 1 Tablespoons ASLI EX-HOT RED CHILI POWDER
  • 1 Tablespoons AaCHI CORIANDER POWDER
  • 1 Tablespoons AaCHI GARAM MASALA
  • 1 Tablespoons Alco Chole Masala
  • 1 Tablespoons DEEP AMCHUR POWDER
  • 1 Select LEMONS LARGE
  • 2 Select ONIONS
  • 2 Select bay leaf
  • Origin of Pindi Chole Recipe

    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!

     

    What are the Health Benefits of the Pindi Chole Recipe?

    • Pindi Chole is one of the healthiest and simple dishes that comes packed with essential vitamins and nutrients, including Vitamin A, B1, B2, B3, B6, Vitamin C, Vitamin K, Iron, Magnesium, Phosphorus, and Zinc. 
    • Owing to high amounts of fiber, the dish aids in digestion and supports overall body immunity. 
    • Pindi Chole is a great source of nutrients in Pindi Chole that support our immune systems, like zinc, magnesium, sodium, and iron. 

    Preparation Method for Pindi Chole Recipe

    Step 1:

    Rinse 1-2 cups of chickpeas and soak them in water overnight for 9-10 hours.

    Step 2:

    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.

    Step 3:

    Turn on the flame and pressure cook for about 15-20 minutes until the chickpeas turn fork tender or are softened.

    Step 4:

    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).

    Step 5:

    Use a strainer or a colander to drain off the water from cooked chickpeas. Remove whole spices and tea bag.

    Step 6:

    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.

    Step 7:

    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.

    Step 8:

    Sautee the masala for a minute on low heat. Keep sautéing to ensure the masala does not burn.

    Step 9:

    Add cooked chickpeas to the pan. Stir well so all the masala is well-blended and coated with the chickpeas.

    Step 10:

    Add salt as per taste. Keep sauteing and stirring in between on low flame for 9-10 minutes.

    Step 11:

    Turn off the heat. Squeeze fresh lemon juice and coriander leaves and warm flavor-packed Pindi Chole with sliced onions, butter naan, or roti.

    Nutritional Information 

    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

    Rating & Reviews


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    Note & Pro Cooking Tips

    Note

    • You can omit using the tea bags or amla (Indian gooseberry) if you don't like their flavors.
    • I prefer using fresh chickpeas instead of canned chickpeas because they are more nutrient-dense. 
    • For a more tangy taste, you can add more dry mango powder or amchur powder. 
    • Use the best quality Chole/Chana Masala Powder to impart authentic, savory, and aromatic flavors to the dish.

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