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Pindi Chole
Pindi Chole is a classic Punjabi dish cooked in North Indian homes as well as restaurants. It is often served with bhature or parathas. Chef Ranveer Brar shares the recipe for this mouth-watering delicacy.
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Serves

1-2

Cooking Time

10-20 Min

Meal Type

snacks

Preparation Time

7-10 Min

Difficulty

Medium

INGREDIENTS

  • 250 gm soaked chickpeas
  • water
  • salt
  • 1 cinnamon stick
  • 1 dried red chilli
  • 2 bay leaves
  • 8 - 10 cloves
  • 1 tbsp tea leaves
  • 3 - 4 tbsp dried pomegranate seeds
  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp red chilli powder
  • 4 - 5 tbsp ghee
  • 4 green chillies
  • 6 garlic cloves
  • 2 - 3 tbsp spice mixture
  • 1/2 tbsp tamrind paste
  • coriander leaves
  • ginger juliennes

PREPARATION

  1. 1

    Transfer the soaked chickpeas to a pressure cooker and add water and salt.
  2. 2

    Place the cinnamon stick, dry red chilli, bay leaves, cloves and tea leaves on a cloth and tie its ends to make a parcel. Drop the parcel in the pressure cooker and cook the chickpeas for 4 - 5 whistles.
  3. 3

    Dry roast the dried pomegranate seeds, cumin seeds, coriander seeds, salt in a pan and grind them into a powder. Mix red chilli powder in the mixture and set aside.
  4. 4

    Heat ghee in a pan and add green chillies, garlic cloves, cooked chickpeas and cook until the water dries up.
  5. 5

    Add the spice mix, dried pomegranate seeds, salt, tamarind paste and mix again. Pindi Chole is ready to serve. Garnish it with green chillies, coriander leaves and ginger juliennes.
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