This pindi chole recipe is from Rawalpindi Pakistan hence the name Pindi Chane or Pindi Chole. This Punjabi Pindi Chana Masala recipe does not have onion,tomato and garlic. This is a spicy dry preparation which is dark black in color.
finally, chana masala powder is ready. firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf. further, add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli. saute well until the onions turn golden brown.
This Pindi chana or Pindi chole is spicy chickpeas curry/chana masala that is often served with Bhatura kulcha or naan. Wash and soak chickpeas in water for 7-8 hours. Pressure cook soaked chickpeas with salt and 500ml of water till 4-5 whistles. While chickpeas are cooking you can grind Chana Masala for pindi chana.
firstly, soak 1 cup chana in enough water for atleast 8 hours. drain off the water and transfer to the cooker. also add 2 tea bags, 1 inch cinnamon, 1 bay leaf, 3 pods cardamom, 4 cloves, ¼ tsp baking soda and ½ tsp salt.