Chole Pindi Recipe

A traditional recipe from North India made from chickpeas is made spicy and tangy packed with flavors from ginger and lemon. It makes a perfect weekend lunch recipe or even as a main course for parties.

Cooking time
1 min
Preparation time
8 min
Serves
4
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foodie_meter

54

Fit Foodie Recipe Score

42

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

Ingredients

  • 1 cup desi or kabuli chana (white or dark chick peas), soaked overnight
  • 2 pods of cardamom
  • an inch stick of cinnamon
  • 1 onion, finely chopped
  • an inch piece of ginger, finely chopped and more for garnish
  • 2 green chillies, slit
  • 100 grams yellow pumpkin, steamed and pureed
  • 1 packet Saffola Classic Masala Oats
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon pomegranate (anardana) powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur powder (or juice from one lemon)
  • 1/2 teaspoon chilli powder
  • Saffola oil for cooking 
  • salt to taste

Ingredients to garnish

  • an inch piece of ginger, thinly sliced
  • A small bunch of coriander leaves, finely chopped
  • lemon wedges to serve

How to make Chole Pindi

  • To begin, first cook the chola in the pressure cooker until done
  • Heat a teaspoon of oil in a pan over medium heat. Add the onion, ginger, green chillies, turmeric powder, coriander powder, salt, garam masala powder, amchur powder, chilli powder, cinnamon stick and cardamom. 
  • Add the pumpkin puree and the oats and stir fry with the spices. Add the cooked chola and give it a good stir. Add 1 cup of water and give it a good stir. 
  • Cover the pan, and simmer the Pindi Chole for about 5 minutes so the chola absorbs all the masalas and gets good flavors and taste. Turn off the heat and stir in the chopped coriander leaves and serve with sliced ginger and lemon.

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