Typically, pindi chana is a dry preparation, however I like to make it slightly saucy to scoop with indian flatbreads. This is one of the easiest chickpea curry that you can make make on a weeknight or serve for weekend breakfast. Canned chickpeas work great, read my instructions on how to use later in the post. Chickpea dishes such as dry kala chana (made from black chickpeas) or pindi chana, which omit onions and garlic, offer a refreshing departure from the typical onion-tomato curry base that I make commonly for curries. These traditional punjabi chole recipes showcase a delightful alternative flavor profile and are perfect for days when we want something different.
About Pindi Chana
Chana or Chole = White Chickpeas. Pindi chana takes its name from its origins in the Rawalpindi region.It beautifully reflects the shared culinary heritage of Punjabi cuisine and Pakistani cuisine. This pindi chole recipe is quite simple to prepare and it truly showcases the bold flavors and enticing aromas of Indian spices. Pindi chole gets its deep brown hue from boiling chana (white chickpeas) with black cardamom & black tea, or authentic recipes use dried amla (indian gooeseberry). Don’t worry you will not taste the tea or amla here, rather a unique flavor. The best part about this making this chickpea curry is that you don’t have to chop or bhuno(fry) the onions, garlic and tomatoes. The simple preperation work like making a cumin, green chilli & ginger paste can be done in 2-3 minutes and then you simply gather your spices and proceed to make the curry. It is a spicy & tangy dish that pairs amazinly with deep fried flatbreads such a bhaturas, poori or doughy naan or tawa kulcha. Authentic pindi chana is a dry curry, but my family likes it a little saucy. Pindi chana is best served with a sprinkle of chopped onions, fresh chopped cilantro and green chillies.
Best Cooking Pot
Some dishes taste better when they are cooked in specific pots. For pindi chana masala, I highly recommend using a lohe ki kadai (indian iron wok) or a cast iron skillet or cast iron pot. If you own a non enamaled dutch oven, it is perfect. Cooking in an iron pot imparts a subtle earthy flavor to the dish and enhances its color and taste. As the chana simmers slowly and gently, it develop rich flavors and aromas. This earthy undertone complements the robust use of hot & tangy spices used in the dish and makes for a more complex and satisfying flavor profile. One word of caution though, add the sour agent at the very end to pindi chana- be it lime juice, tamarind or amchoor (dry mango powder). Just mix and immediately transfer to a non reactive serving bowl made of glass, ceramic or stainless steel.
Ingredients
Instructions
Boil The Chickpeas
Make Pindi Chole
How To Use Canned Chickpeas
Recipe Tips
