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Monday, 8 June 2015

Pindi Chole / Tangy Spicy Chickpeas Recipe / No Onion - No Garlic Recipe

Pindi Chole

Pindi chole is a popular Punjabi dish. This dish originates from Rawalpindi in Punjab where Pindi means small village. This is one of the variation of versatile Chole , where the Chole are coated very lightly with the gravy , so basically a dry dish.

 This dish has no chopping and grinding so saves lots of time and is Onion Garlic free recipe . Tea leaves used in this recipe give the dish its rich colour and dry Pomegranate seeds along with dry Mango powder give the desired sourness to the dish. Makes perfect side dish for Poori , Bhatura or Roti or you can just enjoy it as a spicy tangy chaat for snacks!

If you are looking for some more recipes without Onion and garlic, check out Beetroot CutletBroccoli Stir Fry , Bitter melon stir fry .

 Chickpeas or garbanzo beans can be used in salads, soups, curries, cutlets and stews. Apart from their versatility, chickpeas have many health benefits. They are high in fibre and protein and they help in cholesterol reduction and weight reduction.
Source :Wikipedia

Ingredients for Pindi Chole
  • 1 cup Kabuli Chana (White chickpeas / garbanzo beans)
  • 1/4 cup Chana dal (Split Bengal gram)
  • 1 tsp grated Ginger 
  • 1 tsp Carom seeds (Ajwain)
  • 1 tsp Cumin Seeds (Jeera) + 1 tsp Pomegranate seeds (roast and grind to powder)
  • 1 tsp Caraway seeds (Shah jeera)
  • 2 tsp Coriander powder
  • 1/2 tsp dry Mango powder(Aamchur powder)
  • 1/2 tsp Pomegranate seeds(Anardana)
  • 1/4 tsp baking soda
  • 1  black Cardamom( badi elaichi)
  • Cinnamon 1 inch piece
  • 2 bay leaves( Tej patta)
  • 2 cloves
  • 1 star anise
  • 2 tsp tea powder/tea bags
  • 3 tsp Oil
  • 2 tsp ghee
  • 1 tsp red Chili powder
  • salt
Method:
  1. Soak Kabuli Chana and Chana  dal for 7-8 hrs and pressure cook with 2 tea bag, 1 Bay leaf, Cloves, black Cardamom, Cinnamon, Star anise Salt, Soda,  and water for 3 whistles. Allow pressure to release, discard tea bag and whole spices. Drain chickpeas and chana dal and reserve the water.




    2.   In a pan heat oil and ghee gently and add 1 bay leaf,  Carom seeds, Caraway seeds, grated ginger and saute till golden brown.


   3.   Keep low flame add Coriander powder, red chili powder, dry Mango powder, roasted Cumin + Pomegranate powder  and saute for a minute.  Add boiled chickpeas and chana dal with the water (we reserved after draining the cooked chickpeas) , salt and bring to boil . Simmer for 5 minutes, oil will start floating on top.




    4.    Now saute for another 3-4 minutes on a low flame occasionally stirring in between until the chole turn dry. Off the flame and you are done with your Pindi Chole.

  5.  Squeeze lemon and garnish it with fresh coriander leaves. Serve with Poori or Bhatura or roti or just enjoy it as a tangy spicy chaat !


Notes:
  • You can prepare this dish with black chickpeas also.
  • I have not added Chole masala in this recipe, You can add 1 tsp of it, if you wish.
  • You can use tomatoes for sourness if you do not have Aamchur powder.


1 comment :

  1. This was good but need some more information about your recipe like details of recipe, how you can prepare it,restaurant in satya nketan delhi

    ReplyDelete

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