Chole Pindi

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250g - Kabuli chana
  • 1 tbsp - tea leaves
  • 5 tbsp - oil
  • 3 to 4 green chillies (slit)
  • 2 piece- ginger (cut into thin strips)
  • 1.5 tsp - coriander powder
  • 1 tsp - red chilli powder
  • a pinch- turmeric powder
  • finely chopped coriander leaves (to garnish)
  • sufficient water to boil the chana
  • salt to taste
  • Masalas to be ground:
  • 3 tsp cumin seeds
  • 2 sticks cinnamon
  • 1 black cardamom
  • 6 green cardamoms
  • 2 bay leaves
  • 2.5 tsp - anardana
  • 5 cloves

How to Make Chole Pindi

  • Wash and soak the chana for 8 hours in sufficient water.
  • Tie the tea leaves in a muslin cloth and make a potli.
  • Pressure cook the chana in sufficient water along with salt and the potli of tea leaves.
  • Pressure cook on high flame till one whistle.
  • Reduce the flame and continue cooking for 30 minutes or till the chana is soft.
  • Roast the masalas to be ground on a low flame on a preheated tawa till aromatic.
  • Remove from gas and cool.
  • Dry grind to a fine mixture.
  • Heat oil in a kadai. Add ginger and green chillies and saute for few seconds.
  • Add the ground mixture and saute on a low flame for five minutes.
  • Add coriander powder, red chilli powder, turmeric powder, and a little salt; mix well.
  • Fry this for another 2 to 3 minutes.
  • Add the kept aside boiled chana and mix well.
  • Simmer till the masalas and the chana are well blended.
  • Garnish with coriander leaves.
  • Serve hot with bhaturas or purees, mango pickle, and onion rings.