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Jul 22, 2013

Rawal Pindi Chole

Pindi Chole got its name from the place of its origin in Rawalpindi city , now in  Pakistan .Pindi Chole is very famous main course recipe in Punjabi cuisine which serves with Baturas. This Chole is a dry dish, where the Chole are coated very lightly with the gravy.


For Boiling chickpeas

Dried white Chickpeas/ kabuli chana                1 cup
Tea bags                                                       2 no.
Black cardamoms                                           1 no
Cloves                                                           2 no
Crushed green cardamoms                              1 no
Cinnamon                                                      1 no.
Water                                                            2 cups
Salt                                                               To taste.

For Masalas 
cumin seeds                                                   1 teaspoon
ginger    paste                                                1 tablespoon
Amchur powder (dried mango powder)             1 tsp.          
Red chili powder                                             1 tsp.
Coriander powder                                           1 tsp.
Chenna masala powder                                   1tbsp.                                          
Dried pomegranate seeds                                1 teaspoon

Oil                                                                 1 Tsp
Bay leaves                                                     1 no.
Grated ginger                                                 1 tsp.
Thinly sliced green chilies                                1 tsp.
Cumin seed                                                    1/4 tsp.
Finely chopped tomato                                     1 no.

For Decoration 
Melted ghee                                                   1 tsp.
Chopped coriander leaves                               1 tbsp.

  • Wash the Kabuli chana and soaked overnight.
  • Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth.
  • Place the chickpeas in the pressure cooker, with the water& masala potli, and cook for 2 whistles.
  • Strain the chickpeas and reserve the water after discarding the tea bag and whole spices.
  • Heat the oil in a pan, add the all seasoning items, fry for few minutes.
  • Now add the dried mango powder (Amchur powder)red chili powder, coriander powder, Chenna masala powder and dried pomegranate seeds and fry for 3 minutes.
  • Now add the reserved water and cook till the oil separates from the gravy.
  • Add the kabuli chana
  • Cook till the chole is completely dry.
  • Serve hot and garnished with ghee and coriander leaves. 


  1. I tried this recipe today. It was simply awesome !! The only ingredient I did not have was dried pomegranate powder. I also had to substitute garam masala for channa masala. I don't like the channa masala powders from the store. It would be great if you could share a recipe for channa masala powder. Thanks for sharing this awesome recipe.

    1. Thanks Lakshmi. Sure I will post Homemade Chenna Masala Powder very shortly

  2. Thanks Lakshmi. Sure I will post Homemade Chenna Masala Powder very shortly


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