Pindi Chole

July 22, 2007 at 11:08 am 11 comments

Pindi Chole as the name suggests is a Chole (Kabuli Chana/Chick pea) recipe originating from the Rawalpindi region of Pakistan.

This is again my friend’s recipe whose family hails from the Rawalpindi region of Pakistan.


Simple Pindi Chole with a delicious blend of spices – my 2nd entry for Richa’s RCI-Punjabi Cuisine.


Pindi Chole recipe

Serves: 4


~ 3 cups Chole (Kabuli Chana/Chickpeas) –the large grain variety

5-6 tomatoes, chopped1 tsp ginger paste

4-5 Cloves1 Bay Leaf

1 small stick Cinnamon broken into small pieces

2 tsp Chole Masala

1-2 tsp Red chili powder

1 tsp cumene seeds

3-4 tsp Ghee

1 tsp oil

2 tsp Tea leaves (or 1 Tea bag)

Soak the Chole/Chana overnight.

In a pressure pan/cooker add Chole, about 4-5 cups of water, 1 tsp Ghee, salt and tea leaves tied in a muslin cloth.You can also use a tea bag. The tea leaves give a nice dark brown colour to the Chole.

It takes about 35-40 minutes after one whistle for the Chole to cook nicely.

Heat 2 tsp Ghee +1 tsp oil (oil is my addition to the original recipe) in a wok/Kadai.

Add the cumene seeds – cloves-bay leaf and cinnamon and fry for 1-2 seconds.

Add the ginger paste- Chole masala-chilipowder and immediately add the tomatoes.

Cook the tomatoes nicely till they become mushy~ 5 minutes.

Remove the Tea bag from the Chole and add the Chole along with the water to the tomatoes. Add salt, Adjust the water consistency to your liking and cook covered for 10-15 minutes on low flame.

Serve hot with Paratha, Naan, Roti,Rice.

Cook Chole 1-2 hours before serving, so that they soak in all the spices.


               Pindi Chole with Ajwain(Carom seeds) Paratha

Entry filed under: bay leaves, bean, butter, chickpea, chili powder, cinnamon, Curries & Gravies, ghee, ginger, legume, masala, seed, spice blend, tea leaves, tomato.

Friday Monsoon Magic-Oatbran-Moong sprout Masala Bread Oat Patties

11 Comments Add your own

  • 1. Jyothsna  |  July 22, 2007 at 12:51 pm

    Great recipe and nicely decorated!

  • 2. cinnamon  |  July 22, 2007 at 1:44 pm

    Delicious Chole, I love it with Batura 🙂

  • 3. saju  |  July 22, 2007 at 5:15 pm

    lovely recipe, great entry for the Punjabi event

  • 4. Richa  |  July 22, 2007 at 6:47 pm

    pindi chole looks delicious, can never resist a bowl of chole! garnish is beautiful, great job!
    thanks for this lovely entry!

  • 5. Asha  |  July 22, 2007 at 7:31 pm

    Ooh! A friend from Rawalpindi and her chole recipe!! What more I can say? Must be really good.I will save the recipe:))

  • 6. Suganya  |  July 23, 2007 at 3:12 am

    Looks delectable. And an authentic recipe too.. I have to try this..

  • 7. Hima  |  July 23, 2007 at 6:00 am

    The chole looks great. Great entry.

  • 8. sharmi  |  July 23, 2007 at 7:56 am

    that a great entry. I add a lil tamarind pulp to it.

  • 9. archana  |  July 23, 2007 at 8:02 am

    This is a nice recipe without garlic. Thanks for sharing 🙂

  • 10. bee  |  July 23, 2007 at 10:38 am

    woohoo! no onions!! my kinda recipe.
    @ Yes bee No onions and no garlic too for those who don’t like these ingredients its a very nice recipe!

  • 11. Susmitha  |  June 16, 2009 at 1:39 pm

    Thanks for the wonderfull recipe.
    Was looking for this recipe for long. Could you also post a simple chole masala recipe that can be made at home.


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July 2007




Find my recipes at The Urban Spice


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