Punjabi Pindi Chole by Radhika Oberoi

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Pindi Cholas or Pindi Chole is a food that is originated from Punjab. This delicious, nutritious, fuss-free dish is particularly different due to its unique cooking methods that uses ingredients like kabuli chana, chana dal and being cooked with tea leaves. It is also known for its deep blackish-reddish color that sets it apart from other pindi cholas around the country. Best of all, this dish is protein-rich, vegan and gluten free.

INGREDIENTS:

  • White Kabuli Channa– 1 1/2 cup
  • Tej Patta-2
  • Tea Bag-1
  • Oil & Ghee
  • Ginger- julienned
  • Green Chilies- slit length wise

INGREDIENTS FOR MASALA

  • Powdered Jeera– 2 tsp
  • Powdered Dhania– 1 tsp
  • Kala Namak– 1/4 tsp
  • Salt- 1 tsp ( to taste)
  • Pepper-1/2 tsp
  • Anardana Powder- 1 1/2tsp
  • Amchur– 1 tsp
  • Red Chilli Powder-Spicy – 1/2 tsp
  • Kashmiri Red Chilli Powder- 1 tsp
  • Haldi– 1/4 tsp
  • Garam Masala Powder- 1 tsp ( homemade)

TARKA & TOPPING

  • Ghee
  • Ginger- julienned
  • Green Chilies- slit length wise
  • Kashmiri Red Chili powder- 1/2 tsp
  • Garam masala powder- 1/2 tsp
  • Onion Rings OR Tomatoes-1 quartered for decoration ( optional)
  • Fresh Green Coriander Leaves

Method:

PREPARATION

  1. White Kabuli Channa-1 cup Immerse completely and soak in water overnight
  2. Next morning throw away the water and wash thoroughly.
  3. Boil Channas in pressure cooker next day with I teabag ( or potli with tea. Make sure you donโ€™t tie with a rubber band), 2 Tej Patta & a little salt.
  4. Channas should be whole yet soft.
  5. Approximately 2 whistles on High and 15 mins simmer on LOW Flame
  6. Drain Channas, mix in the prepared masala so that itโ€™s well coated and keep the water aside. Leave for 30 mins

COOKING

  1. Take a big Kadai
  2. Add 2 tbsp oil & 2 Tbsp Ghee. Put in some juliennes of ginger and 2 slit green chilies.
  3. Add in the Channas coated with the masala. Mix nicely.
  4. Now add the channa water that had been kept aside.
  5. Once it boils, lower the flame. Simmer and cook till water dries up and the Channas take in the masala.
  6. Remove to a serving dish.

TARKA & TOPPING

  1. Heat 2 Tbsp Ghee
  2. Add the remaining julienned Ginger & slit Green chilies for a minute.
  3. Switch off flame
  4. Add the red chill powder and garam masala
  5. Pour over the Channas
  6. Decorate with onion rings / quartered tomatoes and hara dhania.
  7. Serve with Bhatura or Kulcha.

Radhika OberoiShared generously by Radhika Oberoi

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