How long does Pindi Choley take?

55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.

How many people does Pindi Choley serve?

3. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Pindi Choley vegetarian?

Yes. No meat, no fish and no egg.

Is Pindi Choley spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Pindi Choley?

250 grams Chickpea (Chana), 3 pack Tea bags, 0.50 tsp Dry Mango Powder, 0.50 tsp Pomegranate, 2 Black Cardamom, 4 Cloves, and a few more listed on this page.

Do I need a pressure cooker for Pindi Choley?

No, it is cooked in an open pot.

How many calories are in Pindi Choley?

About 621 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Pindi CholeyCook

Pindi Choley

Name: Pindi Choley
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Cuisine: Indian, Punjabi
Ingredients: 3 pack Tea bags; 4 cup Water; 1 tsp Salt; 2 Black Cardamom; 1 tsp Cumin; 1 inch Cinnamon; 4 Cloves; 1 tbsp Coriander Seeds; 1 tsp Fennel Seeds; 1 Mace; 3 Green Cardamom; 1 Black Cardamom; 0.50 tsp Ajwain; 0.50 tsp Black Peppercorns; 4 tbsp Sunflower Oil; 2 Onion, Puree; 1 tbsp Ginger Garlic Paste; 0.50 tsp Asafoetida; 3 Tomato, Puree; 0.50 tbsp Kashmiri Red Chilli Powder; 1 tsp Sugar; 1 tbsp Kasuri Methi; 2 tsp Ghee; 0.50 tsp Black Salt; 0.50 tsp Salt; 0.50 tsp Dry Mango Powder; 2 tbsp Coriander Leaves, Finely Chopped; 250 grams Chickpea (Chana); 0.50 tsp Pomegranate

Also known as Punjabi Chana, Chole Bhatura, Chole Bhature · Veg · Curries & Gravies

Curries & Gravies

Total55 min

Prep15 min

Cook40 min

Serves3

Per serving621 cal

Spicemedium

Good for: Party

Cook along

7 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Pindi choley: chickpeas pressure-cooked with tea bags, cooked semi-dry in roasted pomegranate and ajwain masala. Medium-spicy, serves 3, 55 minutes, video.

Ingredients

27 items

Cooking for3 servings

Tea bags3 pack
Water4 cup
Salt1.5 tsp
Black Cardamom3
Cumin1 tsp
Cinnamon1 inch
Cloves4
Coriander Seeds1 tbsp
Fennel Seeds1 tsp
Mace1
Green Cardamom3
Ajwain0.50 tsp
Black Peppercorns0.50 tsp
Sunflower Oil4 tbsp
Onion, Puree2
Ginger Garlic Paste1 tbsp
Asafoetida0.50 tsp
Tomato, Puree3
Kashmiri Red Chilli Powder0.50 tbsp
Sugar1 tsp
Kasuri Methi1 tbsp
Ghee2 tsp
Black Salt0.50 tsp
Dry Mango Powder0.50 tsp
Coriander Leaves, Finely Chopped2 tbsp
Chickpea (Chana)250 grams
Pomegranate0.50 tsp

Contains: milk, wheat.

Nutrition

One serving, and the whole batch of 3. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 3
Energy	621kcal	1863kcal
Protein	20g	59g
Carbohydrate	78g	235g
Fat	31g	94g
Fibre	26g	79g
Sugar	11g	32g

Cookd masalas for chickpea (chana)

Wedding Bhai Biryani
from ₹249
Wedding Bhai Biryanifrom ₹249

Method

1
Soak the chickpeas overnight with 3 tea bags and 2 black cardamom. Pressure cook after soaking for 5 whistles with the tea bags and salt.
Tea bagsWaterSaltBlack CardamomChickpea (Chana)
2
Combine all the ingredients for the masala and dry roast for 4 minutes, until aromatic.
CuminCinnamonClovesCoriander SeedsFennel SeedsMaceGreen CardamomBlack CardamomAjwainBlack PeppercornsPomegranate
3
Blend in a mixer grinder to a fine powder.
4
For the gravy: heat oil in a kadai, add the onion paste, ginger-garlic paste, and asafoetida and saute until the raw flavour goes.
Sunflower OilOnionGinger Garlic PasteAsafoetida
5
Add the tomato puree and saute for 3 minutes. Add the red chilli powder, salt, black salt and mix well. Add the ground masala. Cook until the masalas are cooked and the oil begins separating.
TomatoKashmiri Red Chilli PowderBlack SaltSalt
6
Add the boiled chickpeas. Simmer for 10 minutes. Add some sugar.
Sugar
7
Add the dry mango powder, kasuri methi, ghee, and chopped coriander leaves. Cook uncovered, stirring occasionally until semi-dry
Kasuri MethiGheeDry Mango PowderCoriander Leaves

Before you start

How long does Pindi Choley take?: 55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.
How many people does Pindi Choley serve?: 3. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Pindi Choley vegetarian?: Yes. No meat, no fish and no egg.
Is Pindi Choley spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Pindi Choley?: 250 grams Chickpea (Chana), 3 pack Tea bags, 0.50 tsp Dry Mango Powder, 0.50 tsp Pomegranate, 2 Black Cardamom, 4 Cloves, and a few more listed on this page.
Do I need a pressure cooker for Pindi Choley?: No, it is cooked in an open pot.
How many calories are in Pindi Choley?: About 621 a serving. The full nutrition table is on this page, per serving and for the whole batch.