Pindi Chole


  • 500 gm chickpeas
  • Tamarind – 2 walnut sized pieces, soaked in 3/4 cup hot water and the pulp extracted
  • 100 gm ginger, julienned
  • 1/2 tsp baking powder
  • Green chillies for garnish
  • 3 tbsp oil
  • Salt to taste

Pindi Masala –

  • Roast all the 7 masalas separately on a skillet till fragrant and the colour changes. The anardana should be nearly black. Grind all the ingredients to a fine powder
  • 3 heaped tbsp whole anardana (dried pomegranate seeds)
  • 1.5 tbsp whole cumin seeds
  • 2 tbsp whole coriander seeds
  • 12 cloves
  • 20 black peppercorns
  • 3 large black cardamoms
  • 2” stick cinnamon

Whole Masala –

  • 1 bay leaf
  • 2 whole black cardamoms
  • 5 cloves

Method –

  1. Soak the Chana in 6 cups of water overnight
  2. Separate water from chana in the morning. Reserve the water
  3. Add 1/2 tsp baking powder to chana. Mix well and set aside
  4. Boil water in Pressure cooker with whole spices for 10 minutes
  5. Add chana. Pressure cook for 2 whistles
  6. Let the pressure subside on its own
  7. Open the cooker. If the remaining water is more than 1 cup, simmer till reduced
  8. In a wok, add 3 tbsp of oil or ghee
  9. Fry ginger juliennes till crisp and golden
  10. Remove and set aside
  11. Let the oil cook a bit
  12. Add the ground roasted masala to the oil
  13. Stir on low heat for a couple of minutes till fragrant
  14. Add the chana with the water
  15. Add salt
  16. Add tamarind pulp
  17. Stir carefully on high heat
  18. As the water dries, a thick masala will coat the chana
  19. Serve garnished with fried ginger strips and green chillies
  20. Also, serve lemon wedges and raw onions on the side

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