Pindi Chole Recipe By Shweta Singh

Checkout with Shef $[NETAMOUNTSHEF]

Shef

Minimum Order Value: $25

Delivery Charge: $4.25 I Free Delivery Above $25

[Name2]

$[UnitPrice]

- [qty] +

Checkout with Quicklly $[NETAMOUNT]

[TotalOrderAmount] $[TotalPrice]

Minimum Order Value: $[MinOrderAmt]

[WarnMsg]

[Name2]

$[UnitPrice]

Remove

[sub]

[Remarks]

$[Price] - [qty] +

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

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.