Pindi Chole is a dry version of Chole masala ,which is prepared using variety of Indian spices and served with Indian bread like roti, naan, kulcha. Brown curry premix used in this recipe makes it quicker and gives it a restaurant taste.

Chickpea or Chana as we know is a good source of necessary vitamins such as riboflavin, niacin, thiamin, folate. Normally I cook very less of vegetarian food as we are hardcore non vegetarians, but few dishes like Paneer masala, Mushroom recipes, Chana recipes are exceptions as my family loves them  and  in this hectic age, we get very less time to look after our health and to be frank I would prefer to take a break from proteins sometimes. 🙂 and make some exotic vegetarian dinner.

Pindi Chole or  Pindi Chana is a variation or you can say different version of preparing traditional Chole Masala. Where Chole masala is full of gravy, Pindi Chole is dry and of different texture and color. I have used homemade instant Brown gravy premix for this recipe which really makes it easy to prepare in very less time and tastes exactly same like restaurant ones. So if you are busy or living bachelors life, you have come to right place. Just follow my recipe and you are good to go. I always keep my brown gravy premix ready , refrigerated so that any time I can make such quick dinners. Check out the recipe of Brown curry premix  right on my blog.

Preparation Time: 10 Minutes(Haven’t counted overnight soaking of chickpeas)

Cooking Time: 20 Minutes

Serves : 4 People

Ingredients : 

• 100 Grams Raw Chickpeas/ Chole
• 1 Medium sized Onion, finely chopped
• 1 Medium sized  Tomato, finely cut
• 4 Tablespoons of oil
• 1 Full pack of Brown Gravy premix(120 grams approx.)
• Handful of chopped Cilantro / Coriander leaves for garnishing
• Salt if needed ( Brown gravy premix already has salt in it)
• 1 Cup Water

Method:

Soak Chickpeas overnight and next day pressure cook them for upto 3-4 whistles. Add a teaspoon of salt while boiling.

Add a cup of water in brown gravy premix taken in a bowl and mix till there aren’t any lumps. Keep this paste for later use.

Heat oil in a pan .

Add chopped onions and fry them on medium heat till translucent.

Add tomato pieces and fry until they are soft and mushy.

Now add boiled chickpeas along with masala paste.

Allow it to boil on medium heat.

Check the salt . If it is enough, then simmer on low heat for around 10 minutes or until it is nice and dry. Stir in between.

Add chopped Cilantro(Coriander leaves). Mix and remove from heat.

Enjoy with roti, naan or paratha.

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