Chole pindi

Chole pindi

North Indian style chickpeas

By
From
Mr Todiwala's Bombay
Serves
4-6
Photographer
Helen Cathcart

A traditional Punjabi chickpea dish which may vary from place to place and house to house but the method is more or less standard.

In the Punjab and Pakistan it is always served at ceremonies and on festive occasions. Punjabi ladies, please forgive my style!

Ingredients

Quantity Ingredient
200g dried chickpeas, soaked
2-3 tablespoons sunflower or rapeseed oil
2 teaspoons cumin seeds, crushed
1 onion, finely chopped
5-6 garlic cloves, finely chopped
2.5 cm piece fresh ginger, chopped
2-3 green chillies, split lengthways
2 tomatoes, chopped
60ml plain, greek-style, whole milk yoghurt
1 teaspoon chaat or channa masala
or a few drops lemon juice
2 tablespoons coriander leaves, chopped
salt, to taste

To serve

Quantity Ingredient
warm flour tortillas
or Makki ki roti
or Masala poori

Method

  1. If using dried, soaked chickpeas, wash them and place in a saucepan with plenty of water. Bring to the boil and boil rapidly for 10 minutes then reduce the heat slightly and cook until tender, up to 1 hour. Drain and set aside. You can also soak them for a few hours.
  2. Heat the oil in a heavy-based pan and when a haze forms add the cumin seeds and sauté for 30 seconds until fragrant. Add the onion and sauté for 4–5 minutes until soft and golden. Stir in the garlic, ginger and green chillies and sauté for 3 minutes until lightly colouring. Lastly add the tomatoes and the yoghurt and stir in the chickpeas. Cook, stirring frequently, for a few minutes until the mixture is thoroughly heated, rich and thick.
  3. Add the chaat or channa masala, if using. If not squeeze in a few drops of lemon juice. Stir in the coriander. Taste and adjust the seasoning.
  4. Season and enjoy as part of a thali with warm flour tortillas or freshly made chapattis or pooris.
Tags:
Mr
Todiwala
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Todiwala's
Indian
India
Bombay
Mumbai
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