Pindi Chole/ Chana/ Garbanzo Beans Recipe

Pindi Chole/ Chana/ Garbanzo Beans Recipe with Video Tutorial

Kulche-Chole is a classic Punjabi combo that is very popular as street food in Delhi and Punjab. I am sharing this Pindi Chole/ Chana/ Garbanzo Beans Recipe which I served with spongy kulchas, onion rings, lemon wedges and pickle.

You may be wondering what is “Pindi”?

‘Pind’ in Punjabi means a village and this recipe originated in Rawalpindi and hence the name. Punjabi food retains its rustic taste with flavorful spices. Kulche-Chole is an anytime treat- Breakfast, Brunch, Lunch, High Tea or Dinner.

Food porn at its finest: ripping a soft kulcha, dunking it in spicy gravy, and nibbling a raw onion. It is easy to overeat Pindi-Chole as the tangy burst of flavours in the mouth is creamy, crunchy, soft, spicy and delectable.

Pindi Chole/ Chana/ Garbanzo Beans Recipe

I made this recently for 50 people and it took me the whole day. Chole needs an overnight soak and then pressure-cooked them. Then I let it simmer for hours on a slow fire, till they were mushy and creamy. Topped it with the masala made with whole spices, chopped onion, generous amount of ginger-garlic, green chillies, tomatoes, all cooked to perfection. This is added to the boiled chana. Pindi Chole can be made with onions and tomatoes but as I had to make a large quantity, I added them.

Punjabi food and desi ghee are partners in crime. My father used to say” Jo kare kyo, na maa kare na pyo’; meaning- no mom or dad can do what a dollop of ghee can do! I topped the Pindi Chole with a tempering of ghee and red chilli powder for the final kick. Pure decadence and foodie nirvana on your plate.

Naturally, everyone appreciated and heartily relished the lip-smacking and delicious chole. But, as I always say; no harm in indulging in a rare treat on a cheat day. One should indulge in guilty pleasures of the belly kind.

Do check out the Chole-Bhature recipe as well. You can also check out Kala Chana with Puri, my personal favourite.

Ingredients for Pindi Chole/ Chana/ Garbanzo Beans Recipe

1 cup Chole/ Chana/ Garbanzo Beans soaked overnight

2 bay leaves

1 teabag

½ teaspoon salt

For the Chana Masala Powder

Or Store bought Chole Masala Powder

2 cloves

2 green cardamoms

1 small piece cinnamon

2 black cardamom

1 tbsp coriander seeds

2 dry red chillies

2 tsp jeera or cumin

Few peppercorns

2 tsp anar-dana

1 teaspoon amchur

½ teaspoon black salt

1 teaspoon kasoori methi

A pinch of hing

For the Masala

2 tbsp Oil

1 large onion sliced

1 tsp ginger-garlic paste

2 tomatoes chopped into chunks

1 anise flower

2 elaichi

Salt to taste

2 bayleaves

1 tsp kasuri methi

2-3 Green Chillies Slit

½ tsp Turmeric

2 tbsp Chana Masala Powder

For the Tadka (Tempering)

2 tbsp ghee

1 tsp red chilli powder

For the Garnish

Ginger juliennes

Green chilli slit

Lemon wedges

Onion Rings

Method for Pindi Chole/ Chana/ Garbanzo Beans Recipe

Firstly, soak the chana overnight. Boil the Chole with bay leaves, tea bags and salt in a pressure cooker till soft.

Consequently, prepare the chana masala with the dry masalas listed. Dry roast all on a griddle until the flavour emanates. Cool and grind to a coarse powder

Next, heat the oil in a pan; add dry whole masalas, then ginger-garlic paste. Sauté and add the chopped onions.

Fry the onions till golden brown. Add the salt, turmeric, chana masala powder and saute.

Add the tomato chunks and cook till the oil leaves the sides.

Now add the boiled chole and let it simmer for 20 mins

Add the crushed kasuri methi and simmer for another ten minutes. Transfer to a serving dish.

Heat a small tempering pan and add the ghee. Once the ghee is hot, add the red chilli powder. Pour this hot ghee over the chana with a flourish. Sniff in the heavenly aroma!

Garnish with ginger julienne, chopped coriander and serve with onion rings and a wedge of lemon.

Serve Pindi Chole/ Chana/ Garbanzo Beans Recipe with Kulche, Bhature, Naan or Tandoori Roti.