Pindi Chole or Pindi Chana (Spicy Chickpeas)

 

In the middle of the festival season, I felt like eating something “masaledar” and so made Pindi Chole yesterday. Also, known as Pindi Chana , it is very different from the conventional Chole. It is also more fiery (you can see where I get my liking for this dish).

I first tasted Pindi Chole at a very close Sindhi friend’s home during my engineering days and it has been a favourite with me ever since.

Pindi Chole is supposed to be dry; but, I often retain some of the liquid as it is tangy.

How to Make Pindi Chole

Ingredients

1. Kabuli Chana/Chickpeas – 2 Cups
2. Tea Bags – 2 or Tea Powder – 2 tsp
3. Cumin Powder – 1 tbsp
4. Corriander Powder – 1 tbsp
5. Pomegranate Seeds – 1 tbsp
6. Chilli Powder – 1 tsp
7. Ginger Paste – 1 tsp
8. Garlic Paste – 1 tsp
9. Amchur Powder – 1/2 tsp
10. Turmeric Powder – 1/2 tsp
11. Green Chillies – 2
12. Tomatoes – 2
13. Onion – 1
14. Oil – 4 tbsp
15. Salt to Taste

Method

1. Soak the kabuli chana for about 6 hours.
2. Drain the water.
3. Add about 4 cups of water and 2 tea bags. If you are using tea powder, tie it up in a cotton/muslin cloth.
4. Pressure cook for about 2 whistles.
5. Drain the tea-infused liquid from the cooked chana.
6. Save the liquid for later use.
7. Chop the tomatoes and onion to fine pieces.
8. Slit the green chillies.
9. Roast the pomegranate seeds and grind to a fine powder.
10. In a wok, heat the oil.
11. Add chopped onion and fry for 2 or 3 minutes.
12. Add slit green chillies and chopped tomatoes.
13. Fry till the tomatoes are completely mashed.
14. Add the ginger and garlic paste.
15. Fry for 1-2 minutes.
16. Add cumin , coriander powder, amchur, chilli, pomegranate, and turmeric powders.
17. Fry for 3-4 minutes.
18. Add 1 cup of tea-infused liquid.
19. Cook on a high flame and bring to a boil.
20. Add the cooked chick peas.
21. Add 1 cup of tea-infused liquid.
22. Cook on a high flame till the liquid dries out.
23. Serve hot with roti, puri or bhature.

Tips

• I make this recipe without the onion and tomato also. Actually, that was how I originally learnt it.
• Omit the amchur powder if you do not like the tangy taste.