Pindi Chole | How to make Pindi Chana
Pindi Chole or Chole Pindi or Pindi Chana is a dry side dish using chickpea. It originally from Rawalpindi, Pakistan, and hence the name of the dish. It is often served with Bhature or Poori.
Servings 4 people
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
Calories: 118kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 670mg | Potassium: 248mg | Fiber: 5g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg