Rawalpindi Chole

Recipe by
Total Time:
35 minutes - 1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Rawalpindi Chole

  • Boil channa for 20 mins in a pressure cooker after adding a little bit of salt.
  • Once it boils, drain out the water from channa and keep it aside and store the water in a separate tumbler.
  • Heat the frying pan and start roasting dried pomegranate seeds and cumin seeds.
  • Once the aroma of the roasted jeera is released, turn off the stove and cool this mixture.
  • Grind it in and make a fine powder.
  • Now take a kadai, add ghee and heat it.
  • Once it is hot enough, add the channa, anardana powder, amchur, channa masala, salt and red chilli powder.
  • Mix everything until channa is well coated. If the channa starts to stick to the pan, add some more ghee.
  • Now add sliced onions, green chillies and the water drained from the channa.
  • Cook further until the water fully evaporates.
  • Garnish with julienne ginger, sliced tomatoes and freshly chopped coriander leaves. (Lemon juice is optional).
  • Your Rawalpindi chole is ready to eat.