Rawal Pindi Style Chole Recipe (Recipe in English)
The Rawal Pindi Style Chole is a delightful and aromatic chickpea dish that hails from the vibrant culinary tradition of Punjab. Known for its rich flavors and robust spices, this dish makes a perfect accompaniment to fluffy puris or refreshing spinach raita. Follow this easy recipe to create a mouthwatering meal that will transport you straight to the bustling streets of Rawalpindi.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Chickpeas (Kabul Chana) | 1 cup |
| Onions (finely chopped) | 2 |
| Tomatoes (finely chopped) | 1 |
| Garlic cloves | 5 |
| Ginger (1/4 inch piece) | 1 piece |
| Green chili (chopped) | 1 |
| Coriander seeds | 2 tablespoons |
| Pomegranate seeds (Anardana) | 2 tablespoons |
| Cumin seeds | 1 teaspoon |
| Cumin powder | 2 tablespoons |
| Red chili powder | 2 tablespoons |
| Turmeric powder | 1 tablespoon |
| Dried mango powder (Amchur) | 1 teaspoon |
| Garam masala powder | 1 tablespoon |
| Black tea bag | 1 |
| Ghee (clarified butter) | 4 tablespoons |
| Salt | To taste |
Nutritional Information Table
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 |
| Protein | 15g |
| Carbohydrates | 45g |
| Dietary Fiber | 10g |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Cholesterol | 0mg |
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 45 minutes | 55 minutes | 4 |
Instructions Table
| Step | Instructions |
|---|---|
| 1 | Begin by soaking the chickpeas in water for about 6 to 7 hours or overnight to ensure they are soft and ready for cooking. |
| 2 | In a pressure cooker, add the soaked chickpeas, salt, the tea bag, and enough water to cover them. Cook for 3 whistles, then allow the cooker to cool down naturally. |
| 3 | Once the pressure has released, remove the tea bag and drain the chickpeas, reserving the liquid. Mash half of the chickpeas and set them aside. |
| 4 | In a pan, dry roast the coriander seeds and pomegranate seeds until aromatic. Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle. |
| 5 | In a separate pan, heat the ghee over medium heat. Once hot, add the cumin seeds and let them sizzle for about 10 seconds until fragrant. |
| 6 | Add the chopped onions and sauté until they are soft and translucent. Then, blend the garlic and ginger into a paste and add it to the pan, cooking for 2 minutes until the raw smell disappears. |
| 7 | After that, add the chopped green chili and cook for another 30 seconds. Next, add the tomatoes and cook until they are soft and pulpy. |
| 8 | Incorporate turmeric powder, red chili powder, cumin powder, dried mango powder, and garam masala powder. Stir well to combine and let the spices cook for a minute. |
| 9 | Add the reserved boiled chickpeas and the mashed chickpeas to the spice mixture. Stir well to coat the chickpeas with the spices, then add salt and 1 cup of water. Let it simmer for 5 minutes. |
| 10 | Once cooked, garnish with fresh coriander leaves and serve hot, pairing it beautifully with spinach raita and fluffy puris for a satisfying dinner experience. |
Serving Suggestions
Serve the Rawal Pindi Style Chole hot, garnished with freshly chopped coriander leaves. This dish pairs wonderfully with Palak Raita (spinach yogurt dip) and Puri (deep-fried bread), making for a wholesome and fulfilling Punjabi meal that is sure to please everyone at your dining table.
This vibrant and flavorful Rawal Pindi Style Chole recipe is not just about satisfying your hunger; it’s about experiencing the warmth of Punjabi hospitality and the rich tapestry of Indian flavors. Enjoy this dish with your family and friends, and celebrate the love of food!
