Apr 10, 2013

Pindi Chole


Pindi Chole is very famous main course recipe in Punjabi cuisine which serves with puri and bhatura’s. It’s a spicy kabuli chana which cook in varied Indian spices and garnish with lemon wedges and green chili. It’s really very spicy and tasty. On 2nd day of 2nd week in blogging marathon, I prepared traditional food “Pindi Chole” from the Punjabi region. I always try this recipe whenever we all visit restaurant for dinner or lunch. It's my favorite recipe in the Punjabi food.

There are two variations i.e. Pindi Chole and Pindi Chana. Kabuli chole/ White chickpeas are used in pindi chole and kale chana/ black chickpeas are used in pindi chana. You can use MDH chana masala too in this recipe…. 



Preparation Time: 10 Minutes + Soaking Time
Cooking Time: 30 Minutes
Serving: 4 Persons
Ingredients
1 Cup White Chickpeas
1 Tbsp. Tea Leaves or 1 Tea Bag
2 Tsp. Green Chili and Ginger Paste
Salt to taste
1/2 Tbsp. Pomegranate seed (powdered)
1/2 Tsp. Red chili Powder
1 Tbsp. Coriander Powder
1/2 Tsp. Raw mango powder/ Amchoor
1 Tsp. Cumin Powder/ Jeera
1/2 Tsp. Black pepper powder/ Kali Mirch
1/2 Tsp. Garam Masala
2 Tbsp. Oil
Water, enough
For Garnishing
Lemon Wedges
Tomato Slices
Green Chili, Slit


Direction
Wash and soak chickpeas in the water for 6-8 hours. Boil the chickpeas with fresh 3 cups of water, tea bags and salt in pressure cooker till to 4-5 whistles. Remove the tea bags and water.
Heat the oil in the pan; add cumin powder and ginger-chili paste, sauté for 2 minutes. Combine spices (red chili powder, amchoor, coriander powder, black pepper powder) in bowl with little water as spice paste. Add this paste into pan and pomegranate seed powder. Sauté for 2 minutes more. Add boiled chickpeas in to pan, salt and 1/2 Cup of water (which used in boiling time). Cook for 8- 10 minutes till chickpeas becomes in thick consistency. Add garam masala and garnish with tomato slices and lemon wedges.

Note: Always taste spices and flavors in every stage of cooking, Adjust the spices according to your tastebuds. For Pomegranate powder, first dry roast the seeds and grind in mixer. 
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26 comments:

  1. Preeti, i will bookmark this recipe and make it exactly the way you have told for one reason, it looks absolutely authentic and beautiful

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  2. quite a authentic recipe.love it.tempting clicks

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  3. Beautifully made. Bookmarking this.

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  4. This comment has been removed by the author.

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  5. Pindi chole with bhaturaa, thats a killer combo..Beautifully made Preeti.

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  6. Nice clicks , chole look yummy....

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  7. Pindi chole looks awesome.love the combo.

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  8. nice variation to traditional looks good

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  9. Tempting chole! Perfectly made! :)
    http://www.rita-bose-cooking.com/

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  10. Love this, though haven't made it yet...nice shot

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  11. Perfect recipe from Punjabi cuisine .......We love it with bahturas :)
    ShrutiRasoi
    Boondi Raita

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  12. My favorite , and a must on every fortnight! Looks yummy!

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  13. addition of tea leaves ans pomo seeds are very new to me.. sounds good...

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  14. A classic dish. You cannot go wrong with this one.

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  15. perfect with batura or puri. yummy yummy!!
    Sowmya
    Event - Bake Fest
    Event - Celebrate - Summer

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  16. Looks perfect Preeti! Its a dish thats perfect for any get together :)

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  17. This looks so very tempting. Love the click!!!

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