This recipe for Pindi Chole was triggered by a discussion by the admin of a food group that I am a member of. Donna wanted to make “almost black” Chole and there were many suggestions including the traditional recommendations of using tea leaves, amla and iron vessels.
Then Donna located this recipe by Chef Kunal Kapur for Pindi Chole and posted it on the group. When I saw the video on YouTube I was fascinated by the recipe and made it this past weekend!
Do try it and you will get authentic Pindi Chole.
How to Make Pindi Chole
This recipe yields dark coloured authentic Pindi Chole that is simply yum and a great accompaniment to rotis and puris.
- 1 Cup Chole, Chickpeas (200gms)
- 10 Cloves
- 2" Cinnamon
- 2 tsp Strong Tea Leaves
- 3 Bay Leaves
- 6 Green Cardamom
- 2 Black Cardamom
- 1.5 tbsp Ghee or Oil I used Ghee
- 1 tsp Ajwain or Carom Seeds
- 1.5 tsp Finely Chopped Ginger
- 1.5 tsp Finely Chopped Garlic
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Roasted Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Amchur, Raw Mango Powder
- 2 tsp Kasoori Methi Powder See Notes
- 2 tsp Anardana Powder, Pomegranate Seeds Powder See Notes
- 1/2 tsp Black Salt
- 2 tsp Thick Tamarind Pulp
- Salt to Taste
Soak the Chole in 3 Cups Water for 6 to 8 hours.
In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.
Place this potli/packet in the middle of the chickpeas.
Cover and boil for about 45 minutes till done.
Pressure cook the chickpeas 4 whistles.
Discard the potli.
Drain and reserve the water in which the chickpeas were cooked.
In a pan large enough to hold the chole, on a medium flame, heat the oil or ghee.
Add the ajwain, ginger, garlic and green chillies.
Stir-fry till the raw smell of the ginger and garlic disappears.
Add the dry masalas and mix well.
Immediately add the cooked chole.
Add the black salt, salt, and tamarind paste.
Add a little of the reserved water.
Over medium flame, cook for about 5 minutes till most of the water evaporates.
Serve hot with puris or rotis.
- To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
- To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
- I used readymade tamarind paste.
Step-by-Step Instructions to Make Pindi Chole
- In a large vessel, soak the chickpeas in 3 Cups Water for overnight. I soaked for 8 hours.
- Using a white cloth, make a small parcel/potli of tea leaves green cardamom, black cardamom, cloves, cinnamon and bay leaves.
- Place this potli/parcel in the middle of the chickpeas. It will give the chole a dark brown colour as it cooks. In addition, the chole will also soak in the aromas of the spices.
- On a open flame, cover and boil for about 45 to 60 minutes till done. The chickpea should break easily when you press it.
You can take the easy way out like I did and pressure cook the chickpeas.
- When the chick peas are cooked, discard the potli.
- Drain the excess water from the cooked chickpeas. Reserve the water as we may need some of it later.
- Making the Pindi Chole
- On a medium flame, heat the oil or ghee in a pan.
- Add the ajwain, ginger, garlic and green chillies.
- Stir-fry for about 1 minute till the ginger and garlic are fried.
- Add the cumin, coriander, turmeric, red chilli, amchur, kasoori methi and anardana powders.
- Mix well.
- Immediately add the cooked chole and mix well. Do not fry the dry masalas in the oil/ghee for long. We just want to add them to the hot oil/ghee and mix.
- Add the black salt, salt, and tamarind paste.
- Mix well.
- Add 1/4 cup of the reserved water and cook for 5 to 7 minutes till most of the water evaporates.
- Cover and let the Pindi Chole rest for 5 to 7 minutes.
- Serve hot Pindi Chole with puris or rotis.