This hearty, healthy dish is straight out of the heart of Punjab in North India and a dish very close to my heart being a family favourite. The dish gets its name from a place called Rawalpindi, Punjab in Pakistan where it originated in the days before India-Pakistan partition. This is a dry, tangy, spicy dish best served with any Indian bread.
Serves: 4 people | Prep : 20 mins | Cooking : 20 mins

Health Hack: Chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
Fresh Ingredients
  • White chickpeas – 400gms
  • Water – 1.5 litres
  • Cloves - 3
  • Cinnamon - 2 (1-inch sticks)
  • Black cardamom - 3
  • Bay leaf - 1
  • Green cardamom - 3
  • Tea bag - 1
  • Salt - to taste
  • Ginger - 3 tbsp (finely chopped)
  • Green chilli - 1 whole, slit and stuffed with salt
  • Kashmiri chilli powder - 2 tsp
  • Roasted cumin powder – 1 tbsp
  • Garam masala powder - ½ tsp
  • Aamchur (dry mango powder) - 1 ½ tsp
  • Anardana powder (pomegranate powder) - 1 tbsp
  • Coriander powder - 2 tbsp
  • Black salt - to taste

Step 1

Cooking Instructions For boiling chickpeas: Wash and soak the chickpeas for 8-9 hours or overnight. Drain the water and boil the soaked chickpeas with the whole spices, salt, and tea bag in a pressure cooker for 15-20 minutes until they become soft.

Step 2

Drain the chickpeas and reserve the cooking liquid. Remove the whole spices and tea bag.

Step 3

Cooking Instructions For making the Pindi chole: Heat oil in a pan and fry the chopped ginger along with the green chilli. Once the ginger has fried for 3-4 minutes, add all the dry powdered spices.

Step 4

Fry the spices on low heat for 1-2 minutes. Add the boiled chickpeas and mix them well with the masala.

Step 5

Add black salt and check for seasoning. Mash some of the chickpeas with the back of the ladle for a thicker consistency and add some of the reserved cooking liquid.

Step 6

Let the chickpeas cook for 5-7 minutes in the masala on a low flame. Serve hot with onion rings, green chillies, and lemon wedges accompanied by any Indian bread.

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