Pindi Chole | Amritsari Chole Masala

Pindi chole is a traditional Punjabi delicacy made with boiled white chickpeas and spice mix. There are many variations of this pindi chole some do it without onions and tomatoes while some puree it and add to the chole. The most important ingredient for this recipe is tea leaves which gives it a nice brown-black earthy colour and flavour. Moreover adding special powders like black salt, amchur powder(dry mango powder),anardana powder (dried pomegranate seeds powder) gives the dish a unique tangy taste. Another secret to making this pindi chole more flavourful is the tempering or tadka we add at the end. Learn how to make this delicious Punjabi pindi chole masala recipe below.

Ingredients

Chole ( chickpeas )-1 cup soaked overnight
Onion -3 nos pureed/ chopped fine
Tomatoes -3 nos pureed/ chopped fine
Ginger garlic paste -1 tbsp
Punjabi Chole masala powder -1 tbsp
Red chilli powder -1 tsp
Coriander powder -1 tsp
Cumin powder - 1 tsp
Garam masala -1 tsp
Black salt -1/2 tsp
Dry mango powder -1/2 tsp
Salt to taste
Baking soda -1/4 tsp
Cumin seeds-1 tsp
Ghee -1 tbsp
Sugar -1 tsp ( optional)
Green chillies -2 nos slit length wise
Ginger -2 inch piece julienned
Lemon juice - from 1 lemon
Coriander leaves few
Kasoori methi -1 tbsp

Spice Mix n Tea potli-

Cinnamon-2 nos
Cloves -4 nos
Bay leaves -2 nos
Black Cardamom -2 nos
Peppercorns -1/2 tsp
Tea leaves - 1 tbsps

For Tempering-

Ghee -1 tbsp
Red chilli powder -1/2 tsp
Cumin powder -1/2 tsp
Garam masala powder -1/2 tsp
Green chillies -2 nos slit
Ginger -1-inch piece finely chopped
Garlic-3 nos finely chopped

Method

👉In a clean muslin cloth add the spices and tea leaves given under spice potli and make a potli(bag) keep it ready.I didn't have tea bags so I added the tea leaves along with the spices . If you have tea bags just add 2 tea bags separately and make potli only with the spices. This is very important for making this chole variety.

👉Wash and soak the chickpeas overnight. Drain the water completely and add fresh water just enough to cover the chole and pressure cook for 4 whistles along with baking soda and salt and Spice mix n tea potli.
Remove the potli after cooking.Keep the cooked chickpeas along with the water aside.

👉Heat ghee in a kadai add cumin seeds,onion puree sauté well for 2-4 mins.Add ginger garlic paste and sauté for few seconds.

👉Next add tomato puree and cook covered for 5 mins until oil oozes on top.

👉Add all the masala powders and saute for few seconds and again cook covered for another 2-4 mins.

👉Once the raw smell of the masala goes add the cooked chole along with the water.Add salt and sugar mix well .Cook until the mixture thickens.

👉Simultaneously in a tadka pan add ghee and fry the ingredients given under tempering for few seconds and pour on top of the chole.

👉Remove from fire .Add lemon juice .Garnish with coriander leaves and ginger and serve hot with roti,pulka naan,kulcha etc.

Preparation Time -30 mins
Serves -4

Note -

✍️I have used ready-made Punjabi chole masala powder.
✍️Anardana powder (dried pomegranate seeds powder)gives a unique flavour to this chole ,since I didn't have it I have not added it .But do add it to this recipe.
✍️This chole has to be semi gravy ,but do take it a little watery as it will thicken after sometime.