All About Pindi Chole Recipe

Pindi Chole is a popular North Indian dish that features tender chickpeas cooked with a rich blend of spices. This dish is characterized by its robust flavors and rustic presentation. To prepare Pindi Chole, start by soaking chickpeas overnight and then cooking them until they are soft and tender. In a separate pan, roast a mixture of spices like cumin, coriander, cloves, cinnamon, and more until aromatic. Incorporate this spice blend with the chickpeas, along with tangy tomato puree, ginger, garlic, and a touch of tamarind for a perfect balance of flavors.

The dish derives its name from “Pind,” which refers to a village, indicating its humble and traditional roots. The final dish boasts a deep reddish-brown color and an intense savory-spicy taste. Pindi Chole is often garnished with chopped onions, fresh cilantro, and a sprinkle of chaat masala, enhancing its vibrant visual appeal and taste. It is typically enjoyed with naan, roti, or rice, offering a hearty and satisfying meal that captures the essence of North Indian cuisine.

Ingredients Of Pindi Chole Recipe:

• 1 cup dried chickpeas, soaked overnight
• 2-3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon dried mango powder (amchur)
• Salt to taste
• 2 tablespoons chopped fresh cilantro (coriander leaves)
• 1 tablespoon chopped fresh mint leaves (optional)
• Lemon wedges for serving

Step By Step Instructions Of Pindi Chole Recipe:

1. Cooking the Chickpeas:

1. Drain and rinse the soaked chickpeas.
2. In a large pot, add the soaked chickpeas and enough water to cover them by a couple of inches.
3. Add a pinch of salt and bring the water to a boil.
4. Reduce the heat, cover the pot, and let the chickpeas simmer until they are tender but not mushy. This usually takes around 45 minutes to an hour.
5. Once cooked, drain the chickpeas and set them aside.

2. Preparing the Base:

1. Heat oil in a deep pan or kadai over medium heat.
2. Add cumin seeds and let them splutter.
3. Add finely chopped onions and sauté until they turn golden brown.
4. Add slit green chilies and ginger-garlic paste. Sauté for another couple of minutes until the raw smell disappears.

3. Adding Spices:

1. Add chopped tomatoes to the pan and cook until they turn soft and the oil starts to separate.
2. Now, add turmeric powder, red chili powder, coriander powder, cumin powder, and a pinch of salt. Mix well and cook the masala until it releases a rich aroma.

4. Combining Chickpeas with Masala:

1. Add the boiled chickpeas to the masala and mix everything together.
2. Let the chickpeas cook with the masala for about 10-15 minutes, allowing the flavors to meld.
3. Stir occasionally to prevent sticking, and adjust the salt and spices according to your taste.

5. Flavorful Finishing Touches:

1. Sprinkle garam masala and dried mango powder (amchur) over the chickpeas. These add depth and tanginess to the dish.
2. Stir well to ensure even distribution of the spices.
3. Add chopped fresh cilantro and mint leaves for a burst of freshness.

6. Serving:

1. Pindi Chole is traditionally served hot with Indian bread like Bhature, Naan, or Roti.
2. Serve it with lemon wedges on the side for an extra tangy kick.

Enjoy your homemade Pindi Chole with its intense flavors and hearty texture. This dish is a celebration of spices and aromatics, making it a favorite among Indian food enthusiasts.