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!!

Peas paratha

Ingredients required

For the filling

  • 2 tsp butter
  • 1 tsp kalonji/onion seeds
  • 4-5 finely sliced ginger pieces
  • 1 tsp kasoori methi
  • 4 tsp finely chopped onions
  • 1/2 cup fresh green peas
  • 1/2 tsp turmeric powder/haldi
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/4 cup finely chopped coriander leaves


  • 1 cup wheat flour
  • 1/2 tsp salt
  • Water, as required


In a kadaai, heat butter and saute kalonji, ginger and kasoori methi

Lateron, add onion and green peas followed by spices and coriander leaves

Saute for ten minutes slow flame, coarsely grind them in blender, keep aside.  Alternatively prepare dough with wheat flour, salt and water

Make dough into 8 balls.  Take a ball, roll into circle and stuff with 2 tsp of coarsely ground pea mixture.  

Bring sides together and roll into normal roti-shaped circle.  Toast them with pre-heated tawa, serve hot.

I served with chana masala... it was very yummy indeed...

The colour of the roti is due to green peas and garam masala dual  colouration.

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