Wednesday, 9 January 2013

Pindy choley

Pindy choley is an dry chana side-dish originating from Rawalpindi (in Pakistan)  The difference between normal choley is that it uses the addition of tea masala (which is to give dark colouration to choley) and also eliminates the use of onion-tomato combo (unlike normal choley which makes use of these  combo)

Ingredients required

To prepare potli/muslin cloth tie-up

  • 1 tsp tea powder
  • 1/2 tsp whole cumin
  • 1/2 tsp whole peppercorn
  • 1-inch cinnamon piece
  • 2-3 cloves
  • 2 green cardamons
  • 1 star anise
  • 2-inch ginger piece
  • 1 crushed bayleaf

Spice mix

  • 1 tsp choley masala
  • 1/2 tsp aamchur powder
  • 1 tsp chilly powder
  • 1 tsp dhanya powder
  • 1/2 tsp jeera powder
  • 1 tsp salt
  • 1/2 tsp garam masala


  • 1 cup chickpeas , soaked overnight
  • 4-5 garlic pods, finely sliced


Arrange ingredients for potli in muslin cloth.. tie them up

Introduce muslin cloth into pressure cooker where chick peas are laid.  Pressure cook for three whistles, and u can see that chickpeas turn into dark brown colour.

Discard water and muslin cloth.  Keep chickpeas aside.  Meantime, heat oil in kadaai, introduce all spice mix and garlic pieces

Add in boiled chickpeas and  cook for ten minutes simmer flame.  Serve hot with paranthas/roti.

Hmm.. very yummy and tasty too!!

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