Tata Sampann Recipes: No Onion No Tomato Pindi Chole by Bharatz Kitchen
Pindi chole is a classic Punjabi dish which is famous all over the world. From street food joints to five start restaurants, Pindi Chole features on every Punjabi cuisine menu. It is often served with a kulcha or bhatura or even naan. As opposed to other chole recipes, Pindi Chole doesn’t use onion, garlic or tomatoes in the gravy. If you are wondering makes this dish so spectacular if it isn’t those ingredients, the answer lies in the spices and method of making this dish.
An array of spices is dry roasted and powdered to make a special masala that infuses taste in this dish, making it irresistible. What makes this dish outstanding is the fact that it is just as healthy as it is delicious. Chickpea’s versatile taste profile ensures that is absorbs the tastes of the spices. Kabuli chana is good source of vegetarian protein. It is a rich source of vitamins, minerals and fibre. Protein and fibre in chickpeas work synergistically to slow digestion, which helps promote fullness. The filling effects of the protein and fibre in chickpeas may automatically lower your calorie intake throughout the day and at meals. All the spices not just add the perfect taste to the dish but also help build our immunity.
Try this pindi chole recipe from Bharatz Kitchen to make an authentic version of this dish at home. While making this dish, use Tata Sampann Kabuli Chana which is source from Maharashtra, Karnataka and Madhya Pradesh, which are known for fine quality of the same. It is consistent in quality and size throughout the year.
To cook the kabuli chana
- 2 cups Tata Sampann Kabuli Chana, soaked for 6-8 hours
- 4 Tea Bags
- 2 Badi Elaichi (Black Cardamom)
- 1 Inch Dalchini, (Cinnamon)
- 7-8 Laung (Cloves)
- 2 Tej Patta (Bay Leaf)
- 3/4th Tsp Baking Soda
For the dry masala
- 1 Inch Dalchini (Cinnamon)
- 1 Tsp Jeera (Cumin Seeds)
- 5-6 Laung (Cloves)
- 1 Badi Elaichi (Black Cardamom)
- 1 Tej Patta (Bay Leaf)
- 3 Lal Mirch (Dried Red Chillies)
- 7-8 Kali Mirch ( Black Peppercorns)
- 5 Chhoti Elaichi (Green Cardamom)
- 1 Piece Javitri (Mace )
- 1 Pinch Grated Zaiphal (Nutmeg)
- ½ Tsp Methi Dana (Fenugreek Seeds)
- 1 Tbsp Tata Sampann Kasuri Methi
- 1 Tsp Tata Sampann Red Chilli Powder
- 2 Tbsp Tata Sampann Dhania Powder (Cumin Powder)
- ½ Tsp Tata Sampann Haldi Powder (Turmeric Powder
- 1 Tsp Amchoor Powder (Dry Mango Powder)
- 2 Tsp Anardana Powder (Pomegranate Powder)
For the tadka
- 1 Medium Boiled Potato, Deep Fried
- 2 Inch Ginger, julienned
- 3-4 Green Chilies, julienned
- ¼ cup Ghee
- Coriander, Finely Chopped
1. Wash and soak the chickpeas for 6-8 hours. Rub some of the chickpeas to remove the skin.
2. Transfer the kabuli chana to a cooker. Add the tea bags and the whole spices along with salt and baking soda to the cooker. Pour water into the cooker, just enough to cover the kabuli chana. Cook this on a medium flame for 7-8 whistles.
3. While the cooker cools down, take a pan and add all whole spices to make the dry masala powder. Make sure you dry roast these spices on a low flame.
4. Once the whole spices are roasted, add methi dana and kasuri methi to the pan. Roast for another minute and turn off the flame. Transfer this to the blender attachment to grind the masala.
5. Before you grind the spices, add powder spices such red chili powder, dhania powder, haldi powder and amchoor powder. Grind the spices to make a powder.
6. Once the powder is ready, add the anardana Powder to the mix.
7. Deep fry the boiled potato and keep it aside.
8. Open the cooker and remove the tea bags and whole spices.
9. Strain the chole and preserve the cooking water.
10. In a plate, take the boiled potatoes, slivers of ginger and green chilies. Sprinkle some of the masala on this and mix it well. Make sure you coat the green chilies with the masala. Keep this aside.
11. Transfer the cooked chole to an iron kadhai. Do not turn the heat on. Sprinkle the powdered masala as per your preference. Also add the fried potatoes to the pan. Mix them well to ensure everything is coated with the masala. Keep this aside for a few minutes.
12. In a tadka pan, heat the ghee and take it off the flame. Add a pinch of hing and the green chilies and ginger slivers coated with the masala.
13. Pour this tadka on the chana and cook this on a low flame. Sprinkle chopped coriander on this.
14. Add a splash of the saved cooking water and mix it.
15. Serve this while it is hot.
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