Pindi cholle are made often in our households. They’re different from the normal cholle as they’re the same size as the kala chana. We don’t make it in Mumbai much as this variety isn’t easy to find and most people serving pindi cholle here don’t even know why it’s called that and how it’s different from the normal cholle.
As far as I recollect, my Dadi told me that these were a speciality of Rawalpindi, hence the word pindi. The preparation is usually dry or semi dry and it can be eaten with bhature, kulche, paratha or even garam roti. In fact, these are easier to make than the regular chana. Want to know how?
Here’s the recipe:
|Cholle soaked overnight||½ Kg|
|Freshly powdered coriander seeds||8 tsp|
|Freshly roasted jeera powder||2 tsp|
|Kasuri methi||1 tbsp|
1. In a pan add the boiled cholle and then add all dry masalas into the boiled cholle
2. Heat oil in a separate pan and than pour it over the cholle and mix well.
3. Your dish is ready to be served!
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