A classic Punjabi delicacy from Rawalpindi, this dish features tender chickpeas cooked in a tangy and aromatic blend of whole and powdered spices. Its signature dark color and semi-dry texture make it a standout.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 cup
248cal
7gprotein
29gcarbs
Ingredients
1.5 cup Kabuli Chana (dried, soaked overnight for at least 8 hours)
4 cup Water (for pressure cooking)
2 pc Black Tea Bags (or 1 tbsp loose tea in a muslin cloth)
A classic Punjabi delight! Flaky, crispy-on-the-outside, soft-on-the-inside flatbread stuffed with a savory spiced potato filling. Traditionally cooked in a tandoor, this recipe shows you how to get that authentic taste on a regular stovetop.
Protein-packed Pindi Chole with melt-in-mouth Amritsari Kulcha – an aromatic, soul-satisfying combo!
This north_indian dish is perfect for lunch. With 778.4200000000001 calories and 18.04g of protein per serving, it's a nutritious choice for your meal plan.
1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
0.25 tsp Turmeric Powder
1 inch Ginger (cut into fine juliennes for garnish)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Chickpeas
Rinse the dried chickpeas and soak them in plenty of water overnight, or for at least 8 hours.
Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 4 cups of fresh water, tea bags, bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 20-25 minutes until the chickpeas are very soft and mashable.
Allow the pressure to release naturally. Open the cooker, discard the tea bags and whole spices. Reserve the dark, flavorful cooking water.
2
Prepare the Masala Base
Heat ghee or oil in a heavy-bottomed pan (kadai) over medium heat. Add the finely chopped onions and sauté for 7-8 minutes until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
Turn the heat to low. Add all the powdered spices: chana masala, anardana powder, amchur powder, coriander powder, cumin powder, Kashmiri red chili powder, and turmeric powder. Stir continuously for 30-40 seconds until fragrant. Be careful not to burn them.
3
Combine and Simmer
Add the cooked chickpeas to the pan along with approximately 1 cup of the reserved cooking water. Add the remaining 0.5 tsp of salt and mix well.
Using the back of your spoon, gently mash about 1/4 of the chickpeas against the side of the pan. This will help thicken the masala naturally.
Cover the pan and let it simmer on low heat for 10-15 minutes. This allows the chickpeas to absorb the flavors of the masala, resulting in a semi-dry consistency.
If the mixture becomes too dry, add a few more tablespoons of the reserved cooking water until you reach the desired consistency.
4
Garnish and Serve
Turn off the heat. Garnish with fresh ginger juliennes and chopped coriander leaves.
Gently mix and serve hot. Pindi Chole pairs exceptionally well with bhature, kulcha, naan, or poori.
530cal
11gprotein
78gcarbs
20gfat
Ingredients
2 cup Maida (All-purpose flour)
0.25 cup Curd (Plain, full-fat yogurt)
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Sugar (Granulated)
0.75 tsp Salt (For the dough)
2 tbsp Vegetable Oil (For the dough)
0.5 cup Water (Lukewarm, for kneading)
3 pcs Potatoes (Medium-sized, boiled, peeled, and mashed)
In a large mixing bowl, combine the maida, sugar, salt, baking powder, and baking soda. Whisk well to ensure even distribution.
Create a well in the center and add the curd and vegetable oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2
Prepare the Potato Filling
In a separate bowl, add the mashed potatoes. Ensure they are completely cool and free of lumps.
Add the finely chopped onion, green chilies, fresh coriander leaves, anardana powder, coriander powder, red chili powder, garam masala, and salt.
Mix all the ingredients thoroughly until well combined. The filling should be dry. If it feels moist, you can add 1 tablespoon of roasted besan (gram flour) to absorb excess moisture.
Divide the filling into 4 equal portions and roll them into balls.
After the dough has rested, gently knead it for another minute. Divide it into 4 equal balls.
Take one dough ball and flatten it with your fingers into a 3-4 inch disc, making the edges thinner than the center.
Place a ball of the potato filling in the center.
Gather the edges of the dough around the filling, pleating as you go, and pinch to seal it tightly at the top.
Gently flatten the stuffed ball with your palm. Sprinkle some kalonji and crushed kasuri methi on top and press them in lightly.
Dust your work surface with a little dry flour and gently roll the stuffed ball into a 6-7 inch oval or round shape. Avoid applying too much pressure to prevent the filling from tearing through.
4
Cook the Kulcha
Heat an iron tawa (griddle) over medium-high heat until it is very hot.
Take the rolled kulcha and apply a thin layer of water evenly on its plain side (the side without seeds).
Carefully place the kulcha, water-side down, onto the hot tawa. The water will make it stick to the surface.
Cook for 1-2 minutes, or until you see bubbles appearing on the surface.
Now, carefully flip the entire tawa upside down and hold it a few inches above the gas flame. Cook the top side of the kulcha directly over the flame, moving the tawa in a circular motion for even cooking.
Continue cooking for 1-2 minutes until the kulcha develops golden-brown and slightly charred spots, resembling a tandoor-cooked kulcha.
Flip the tawa back and use a thin spatula to gently pry the kulcha off the surface.
5
Serve Hot
Immediately brush the hot kulcha generously with melted butter.
To enhance the flakiness, gently crush the kulcha between your palms.
Serve immediately with chole (chickpea curry), a dollop of butter, sliced onions, and pickle.
