Pindi Chole | Pindi Chana| Rawalpindi Chole Recipe | Rawalpindi Style Garbanzo Beans Curry

Hi Supermoms,

Pindi Chole/Pindi Chana is one of our favourite side dish to order when we eat outside. Soft roti/kulcha/naan with Pindi chana as a side dish is simply an experience by itself.

I cook chickpeas/garbanzo beans/chole a lot at home. We all love it and I usually cook it in a tomato-onion gravy which is also delicious. But I was always fascinated by the taste of No-onion- Garlic-Tomato Pindi Chole. Recently I read a family recipe shared by Vernika and was so tempted to try it. She shares " As far as I recollect, my Dadi told me that these were a speciality of Rawalpindi, hence the word Pindi. The preparation is usually dry or semi-dry and it can be eaten with bhature, kulche, paratha or even garam roti "

Just a handful of ingredients and less than 15 minutes cooking time (if you have boiled garbanzo beans) is all you need to make a lip smacking Rawalpindi Chole.

My family was thrilled with the taste and I was so happy that I could make a great dish in such a short time. I am sure that you will love this recipe. All thanks to Vernika for giving such an authentic recipe.

Pindi Chole :

Recipe Courtesy: Ms. Vernika Awal

Preparation time ( including the soaking time) : 8-10 hours or overnight

Cooking time : 30 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

2 cups garbanzo beans/chole

pinch of baking soda ( optional)

1/4 cup oil

1/4" ginger (grated or thinly sliced)

2-3 green chillies ( slit vertically)

salt to taste

Spice Mix:

4 teaspoons Coriander powder/dhaniya powder ( freshly ground is best)

4 teaspoons Pomegranate seeds powder/Anardana

1 teaspoon roasted cumin seeds powder/ roasted jeera powder (freshly roasted tastes the best)

2 teaspoons dry fenugreek leaves/Kasuri methi

1/4 teaspoon Kashmiri Chilli powder ( adjust according to your spice preference)

Method :

1. Wash and soak the garbanzo beans/chick peas/chole for 8-10 hours or overnight.

2. Pressure cook the chickpeas up to 5 whistles over medium flame by adding double the amount of water with a pinch of baking soda .

3. Once the pressure releases, drain the excess water and add the chickpeas to an iron kadai/wok and place it over low flame.

4. Add all the spice powders (given under spice mix ) and salt.

5. In parallel, heat another small pan or a large tempering ladle with oil .

6. Add green chillies to the oil and ginger on top of the spice mix, pour hot oil on top and mix.

7. Stir for 3-4 minutes on low flame and switch off.

Important Note : If you want the pindi chole to be semi-thick, you can add a 1/4 cup to 1/2 cup water . You can use the drained chickpeas water. Add water when you add the chickpeas into the kadai .

Your delicious Pindi Chole is now ready to be served along with poori/bhatura or rotis. They even taste great with rice.