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Pindi Chana/Chole (Tangy and Spicy Chickpeas)

Pindi Chana is a chickpea dish coated with light gravy. This goes really well with Kulcha. This dish tastes the best when prepared in a cast iron wok.
Prep Time 10 mins
Cook Time 40 mins
Total Time 8 hrs 50 mins


  • 1 cup Chick peas
  • 1 Bayleaf
  • 2 - 3 Clove
  • 1 Black Cardamom
  • 1 inch Cinnamon
  • 4 - 5 Black peppercorns
  • to taste Salt
  • as required Water

For the Spice Powder

  • 2 teaspoons Dried Pomegranate seeds (Anardana)
  • 2 teaspoons Coriander seeds
  • 1 teaspoon Cumin seeds
  • 4 - 5 Cloves
  • 1 Black Cardamom
  • 1 inch Cinnamon
  • 10 - 12 Black peppercorns

For Tempering

  • 2 tablespoons Ginger Jullienned
  • 3 - 4 green chillies Slit


  • Soak the chick peas overnight or 8 hours.
  • Drain the water and pour fresh water.
  • Add the bayleaf, cloves, black cardamom, cinnamon,peppercorns and salt and cook till done. Make sure that the chickpeas are cooked but firm. We do NOT want it to be mushy.
  • Discard the whole spices once the chick peas is cooked.
  • Drain and keep the liquid aside for further use.
  • Dry roast the ingredients of spice powder till brown in colour. The air will be filled with the aroma of the spices. Switch off heat and cool.
  • Grind to a fine powder and keep aside.
  • Heat 3 tablespoons of oil to a smoking point.
  • Immediately pour over the cooked chickpeas.
  • Tip in the powdered spice and mix well. Keep aside.
  • Heat 1- 2 tablespoons of oil and fry the ginger and green chillies for a minute.
  • Remove them and keep aside.
  • In the same oil, tip in the chickpeas and cook on high heat for 2 minutes. Make sure that the spice powder doesn't get burnt.
  • Pour the liquid (in which the chickpeas was cooked). Cover and cook for 10 minutes.
  • Once you achieve the consistency to your liking, switch off heat.
  • Garnish with the fried ginger, green chillies and sliced onion.
  • Serve hot with Kulchas or any Indian bread of your choice.