Pindi Chole or Chole Pindi or Pindi Chana is a dry side dish using chickpea. It is originally from Rawalpindi, Pakistan, hence the dish's name. It is often served with Bhature or Poori.
Chole or Chana refers to Chickpeas and we can use both brown or Kabuli chana to make this dish. The consistency is also not of a gravy, instead a dry masala coating the chole.
This Pindi Chole is part of the Punjabi Nasta Thali. We usually make a simple Dal Fry or Pesara Pappu Kura for poori. So along with it, I made Pindi Chana served with Ajwain Puri. The dessert has this delicious Vegan Carrot Halwa and Rabdri.
Ingredients used to make Pindi Chole
We can use both Black Chana and Kabuli Chana to make this dish. Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
Chickpeas / Chana: You can make this dish with either Kabuli Chana or Kala Chana. Both are vegan-friendly and very healthy for people who want to have a healthy option. The main factor we should remember is to soak it well overnight and change the water a couple of times for cooking it well.
Anardana Powder / Dried Pomegranate seed powder: The main ingredient that makes this dish unique is the addition of anardana powder.
How to Make Chana Pindi Recipe ~ Step By Step
Wash and soak kabuli chana overnight. When you are ready to cook, change the water and pressure cook with enough water.
Meanwhile for the gravy, heat a nonstick pan with oil, and add chopped ginger, slit green chilies, and onions.
Saute till the onions turn colour. Add the chopped tomatoes and salt with turmeric.
Now add the spice powders, and mix well.
Add 1/2 cup of water for the tomato to get cooked with the masala.
It takes about 5 to 7 mins for the masala to cook. Next, add the boiled chana.
Cook on low flame after adding chana.
This is a dry preparation and we don't add more water. This is a dry preparation and you will find the masala coating the chana once the dish is done.
Serve with poori or bhuture.
Substitutions you can make to this recipe!
You can use Black Chana or Kala Chana instead of Kabuli Chana. Use the Chana Masala as well if you are not able to find the individual spice powders.
If you don't have Amchur or Dry Mango Powder, use lemon juice for the sourness.
The only variation you can make with this recipe is using different Chickpeas. Apart from that, you could also add potatoes for another wholesome taste.
- Spicy - To make it spicier, you can do a tempering in the end as well.
- More gravy - Mash a few chickpeas to get more gravy to scoop your puri with.
Equipment you will need
Pressure Cooker: Cooking the chickpea in a pressure cooker makes the process quick. Directly cooking takes many hours.
Nonstick pan: A nonstick pan comes in handy when you want to quickly make this dish. I mostly use nonstick pans for my cooking.
How to Storage & Reheat
While I only cook fresh side dishes, there is no harm in occasionally making extra to recycle as sandwiches or wraps. I sometimes store boiled chana to make dishes like this.
Pindi Chole will stay good for two days when frozen and serve reheated.
Expert Tips for getting soft Chickpea
I always wash the dried chickpea a couple of times. Soak for a minimum of 8 hours, then change the water several times. This way chana gets soft on cooking.
We serve Pindi Chole as a dry side dish with pooris. So with extra masala coating the chana pairs well with Pooris.
Other Chickpea Recipes You'll Love!
Pindi Chole | How to make Pindi Chana
How to make Pindi Chana
- 1 cup Chickpeas / Kabuli Chana
- 1 cup Onions finely chopped
- 1 inch Ginger finely chopped, and more for garnish
- 2 Green Chilies slit into two
- 1/2 cup Tomato chopped
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Anardana Powder / Dry Pomegranate Seed Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala Powder
- 1/2 teaspoon Dry Mango Powder / Amchur (or juice from one lemon)
- 1 teaspoon Red Chili Powder
- 2 teaspoon Cooking Oil
- 1 teaspoon Salt or per taste
- Wash and soak Kabuli chana overnight. When you are ready to cook, change water and pressure cook with enough water.
- Meanwhile for the gravy, heat a nonstick pan with oil, add chopped ginger, slit green chilies, and onions.
- Saute till the onions turn colour. Add the chopped tomatoes and salt with turmeric.
- Now add the spice powders, mix well.
- Add 1/2 cup water for the tomato to get cooked with the masala.
- When the masala is well cooked, which is about 5 to 7 mins, add the boiled chana.
- Cook on low flame until the gravy is done.
- This is a dry preparation and we don't add more water. The masala coats the chana once the dish is done.
- Serve with poori or bhuture