You can make this 2 ways. One is the dry version and the other is covered in thick gravy. The Pindi Cholle looks drier and darker in colour than the gravy version. I’ve given the spice powder recipe below, which you can prepare in advance and use whenever you plan to make Cholle. Alternatively you can use this Spice Powder to make Potato sabji or Kala Chana sabji too.
INGREDIENTS: SPICE POWDER
2 Tbsp Methi Seeds
1 Tsp Onion Seeds
6 Tsp Coriander Seeds
2 Tsp Pepper
3 Tsp Anardana
2 Black Cardamon
1 Tsp Red Chilli Powder
1 Tsp Amchur Powder
¼ Tsp Hing
¼ Tsp Black Salt
- Dry roast the ingredients marked in Orange for a few minutes. Let it cool.
- Grind them in a blender into a smooth powder.
- Add the rest of the ingredients.
- You can make this in bulk and store the Spice Powder for later use.
To make Pindi Cholle or Cholle thick gravy, follow the steps below.
2 Cups Soaked Chickpeas / Kabuli Chana overnight
2 Potatoes, peeled & chopped (Optional)
1 Teabag / 1 Tsp Anardana (Pomegranate Seeds)
1 Bay Leaf
Salt to taste
Water for cooking the Chickpeas
Spice Powder (Recipe Above)
1 Tbsp Ghee/Oil
1 Tbsp Ginger Garlic Green Chilli Paste
2 Green Chillis, slit
2 Onions, finely chopped
2 Tomatoes, finely chopped
¼ Tsp Turmeric Powder
½ Tsp Red Chili Powder
- In a Pressure Cooker, add the soaked Chickpeas.
- You can also add peeled & chopped Potatoes to this.
- Add enough water, around 5 cups.
- Tea bag/Anardana. If you don’t have both, you can pack some Tea Powder/Leaves in a muslin cloth and drop it in the cooker with the Chana. This will give a dark colour to the Cholle once cooked.
- Add Bay Leaf & Salt.
- Close the lid with the whistle on and cook on high flame for 1-2 whistles.
- Reduce the flame to medium-low and give 2 more whistles.
- Switch off flame and allow it it too cool down before opening the lid.
- If the Cholle doesn’t get pressed easily between your index finger and thumb, add 1/2 cup water if not enough and give 2 more whistles.
- Drain & keep aside the cooked Cholle.
- Reserve the excess water from the pressure cooker for later use.
- In a pan, add some Ghee/Oil.
- Add the Ginger Garlic Green Chilli Paste
- Add the slit Green Chillis.
- To make dry Pindi Cholle you can stop here and add the Spice Powder along with boiled Chickpeas and salt at this stage, mix well & cook until everything comes together, garnish with fried slit Green Chilli & Ginger and serve. To make a thick gravy, follow the rest of the procedure below.
- Add finely chopped Onion. Sauté till it turns light brown.
- Add finely chopped Tomatoes.
- Add salt and cook till the Tomatoes seem mushy.
- Add the Turmeric Powder & Red Chilli Powder.
- Add the Spice Powder and Sauté for a few minutes.
- Now add in the boiled Chickpeas. Mix well.
- Add the water reserved from the pressure cooker depending on how thick or watery you want the consistency to be.
- Mash some cooked Chickpeas with the back of your spatula to thicken the gravy.
- Add Salt if required. Mix and cook well until the chickpeas look well coated and absorbed with the masala.
- Garnish with Coriander Leaves & Fried Slit Ginger & Green Chillis.
- Cholle is ready to be served with Bhature, Roti, Rice or Samosas.
- You can combine this with Achaari Pyaaz. (Recipe below)
- Cut Whole onions in rings and separate them.
- Add your favorite Mango or Mix Veg Pickle.
- Add Mint leaves & salt.
- Mix well using your fingers.