Pindi Chole Pindi Chana No Onion Garlic My Food Story

on Sep 30, 2022, Updated Oct 17, 2024 Pindi Chole is a typical North Indian dish that actually hails from Rawalpindi in Pakistan, which is also where the name comes from. Its unique because it doesn’t use regular ingredients like garlic, onions or tomatoes which generally form the base of most Indian curries. Instead it gets all its flavour from whole and ground spices and the general flavour of chickpeas which when cooked slowly, become perfectly soft and soak up all the masala. Looking for No Onion Garlic recipes? Try my Shaam Savera and Potato Curry (No Onion Garlic)

Ingredients You’ll Need

While most ingredients are easy to find, there are some that you’ll need to source. I’ve listed substitutes below:

Kabuli Chana: Garbanzo beans or chickpeas. Need to be soaked overnight. I recommend using raw instead of canned Whole Spices: Cloves, Cardamom, Cinnamon, Pepper Tea Leaves: Responsible for that distinct black colour. This is a fairly recent addition to the recipe. Earlier dried amla (gooseberry) was used for flavour and colour but I didn’t have it available Ghee: Always always the choice of fat for pindi chole but can be replaced with oil if you want to make it vegan. Although I don’t recommend it Anardana: Basically dried pomegranate which adds sourness, tartness and colour. In a pinch, sub with tamarind juice at the end Ajwain (Carom Seeds): Makes this dish easy to digest Hing (Asafoetida): Flavour replacement for garlic plus makes this easy to digest Ginger: Adds a nice sharpness and flavour to the whole dish Green Chillies: For that hit of heat Chole Masala: Store bought for all practical purposes. I love using ‘Roopaks Pindi Chole Masala‘. Used for chole as well as potatoes Chilli Powder: For the potatoes to give them a spicy flavour Potatoes: Fried potatoes are a topping generally served with pindi chole. They are spicy, tangy and so snackable!

How to make Pindi Chole

Here’s a quick step by step to show you how to make this recipe

In a cheesecloth or muslin, wrap tea leaves, cloves, green cardamom, black cardamom, peppercorns and cinnamon.
Secure it tightly to ensure none of the contents spill out while cooking.
Place this in a pressure cooker along with soaked and drained chickpeas and 3 cups of water.
Pressure cook – after the first whistle on high flame, reduce the flame and cook for 25 minutes till the chhole are soft.
Once the chole is cooked, remove the potli and discard.
Drain the chole and reserve the water.
In an iron kadai or cast iron pan, roast anardana on a low flame for a few minutes.
Then add the cooked chole, rock salt, ajwain, hing, half the ginger, two slit green chillies and chole masala. Mix this well. 9-10. Add ½ cup of reserved chole water and let this cook on low flame for 7-8 minutes. 11-12. Keep adding water little by little (approx 2-3 times) and cook the chole on low for 15-20 minutes till the masala coats the chole well, and the dark colour of the dish deepens.
Deep fry the potatoes on a medium flame till crisp and golden brown.
Immediately transfer them to a bowl and sprinkle with kashmiri chilli powder, chhole masala and salt. Toss well to coat the potatoes with masala.
In another pan, heat all the ghee and add the remaining ginger and two more slit green chillies.
Fry the ginger and chillies and then pour all the ghee on top of the chole. Mix well and cook for another 2-3 minutes. Top with fried aloo, chopped coriander and serve