Jammu wale chole | pindi chole recipe | naan wale chole | Jammu street food chole

01 Jan Jammu wale chole | pindi chole recipe | naan wale chole | Jammu street food chole

Last Updated on June 16, 2021 by blessmyfoodbypayal

Jammu wale chole | pindi chole recipe | naan wale chole | Jammu street food chole with step wise pictorial and video method. Vegan and Glutenfree recipe.

Jammu wale chole made with kabuli chana, called as chickpeas in english is something lives in the heat of Jammu people.

Calling the recipe Jammu wale chole doesn’t mean we are claiming it to be a recipe of Jammu origin but it has immersed into the taste buds of Jammu people to such an extent that it has become the sunday brunch of most of the families.

Sold in every nook and corner of the city on rehris & shops shows that it is much in demand. Chole coupled with naan & muli ki chatni is something which complete your meal in a very minimal charges.

Popularly known with the name pindi chole, this recipe has its origin in Rawalpindi, Pakistan & it has acquired it’s name from the place itself i.e. “pindi”.

But if you are visiting Jammu and asking for pindi chole, you are not going to get it. People hardly call it with the word ‘pindi’ & it is famed as chole, rather more popularly ‘naan wale chole’.

Actually there’s one more famous street food of Jammu “kulche chole” the recipe of which we have already shared in this blog. But those chole are prepared in a total variation to these (pindi) chole. As both are named as chole so to make the difference clearly understood, people call both the dishes as “kulche wale chole” & “naan wale chole”.

Another recipe named Chana masala is also made using chickpeas and you can find the recipe here.

We have acquired this recipe from a talented home chef Ms Renu. Why we were inspired by her recipe has two basic reasons.

One, she has added chana dal along with chickpeas/kabuli chana, which usually is not added & secondly, she has added tea leaves directly into the pressure cooker, which otherwise is added after trying in some piece of clean cloth.

Both these things are different and unique to us so we decided to give a try to this recipe.

Honestly speaking, initially we were little worried about the new experiment because if your experiments fail, all your efforts go in vein & results in bad mood.

Though adding chana dal was little bearable but adding tea leaves directly into cooking was majorly unacceptable. But we proceeded with it & to our utter surprise, it was a smash hit.

Really, after chole were cooked, chana dal wasn’t showing its presence or dominance over kabuli chana anywhere.

Rather chana dal gave a good base to the kabuli chana. And our biggest scare tea leaves…oh… no one could find the remains of tea leaves in gravy, even with microscope. Lol.

So have a look at this miraculous easy and simple no onion, no garlic recipe.

Also see :

Cuisines from Jammu & Kashmir

No onion, no garlic recipes

Breakfast recipes.

Step wise pictorial recipe of jammu wale chole

STEP 1 : Soaking process

Wash & soak Kabuli chana & chana dal in sufficient quantity of water at night or for 8-10 hours.

STEP 2 : pressure cooking process

1. Drain water from chana in the morning and transfer chana in pressure cooker. 
2. Add water an inch above the level of chana.
3. Add cinnamon stick, salt and tea leaves in the pressure cooker. Yes, you read it right. Tea leaves direct into pressure cooker. Don’t worry. This is tried & tested method.
4. Give 1st whistle on high flame and 4 more whistles on medium flame.

STEP 3 : Tadka process

1. Place a kadai on flame. Better if you use iron kadai because it gives better results when making pindi chole.
2. Add oil in kadai & thereafter when the oil is slightly hot, add ginger juliennes & saute them till they turn golden brown.
3. Add dry red chillies, bay leaf & cloves. Saute for few seconds and switch off the flame.
4. Now add roasted cumin powder, anardana powder, coriander powder & red chilli powder.
5. Switch on the flame to and saute these spices for couple of seconds on low heat.
6. Transfer boiled chole in kadai. Mash a few of them to bring nice base and thickness in the gravy.
7. Add a very small piece of jaggery.
8. Let chole simmer on low flame for 5 minutes.

Your jammu wale chole/pindi chole is ready.

How it is served in Jammu

It is serve hot with jammu wale naan & muli ki chatni.

For recipe of jammu wale naan, click here

For recipe of naan chole wali chutney, click here

However these chole can also be served with bhature.

NOTE

1. If you don’t have or don’t wanna add, skip chana dal. Go ahead with kabuli chana only.
2. Repeating it again… don’t worry about the adding of tea leaves directly into water for steaming. Once cooked, no one can ever imagine or search even a bit of tea leaves in chole. So go ahead without hesitation.
3. Roasted cumin powder is made by dry roasting cumin seeds on hot tawa & when they turned somewhat blackish, powdered them in grinder.
4. Anardana powder and coriander powder is also made by grinding anardana & coriander seeds separately.
5. Ginger juliennes means ginger cut into long but very thin strips.
6. While adding spices, flame was switched off to prevent spices from burning.
7. Let cooked chole stay in iron kadhai for half an hour for more good colour.

Jammu wale chole – recipe card

Jammu wale chole | pindi chole recipe | naan wale chole | Jammu street food chole

blessmyfoodbypayal

Jammu wale chole are basically popular pindi chole made without onion & garlic worth cherishing with naan or bhature.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Indian, Jammu, punjabi

Servings 6

Ingredients

  

For soaking

• 1 cup Kabuli chana/white chickpeas/Garbanzo beans
• 1/4 cup chana dal/ yellow split peas
• Water as per need

For pressure cooking

• Soaked Kabuli chana & dal
• 1 piece of cinnamon 2 inches
• 1 tsp tea leaves
• Salt to taste
• Water an inch above the chana

For Tadka

• Boiled chana
• 1 bay leaf
• 2 dry red chillies
• 4 cloves
• 1 tbsp roasted cumin powder
• 1/2 tbsp anardana powder/ dry mango powder
• 1/2 tbsp coriander powder/dhania powder
• 10-12 Ginger juliennes 2 inch pieces
• 1 tsp red chilli powder
• Very small piece of jaggery optional
• 2 tbsp oil

Instructions

 

Soaking process

• Wash & soak Kabuli chana & chana dal in sufficient quantity of water at night or for 8-10 hours.

pressure cooking process

• Drain water from chana in the morning and transfer chana in pressure cooker.
• Add water an inch above the chane.
• Add cinnamon stick, salt and tea leaves in the pressure cooker. Yes, you read it right. Tea leaves direct into pressure cooker. Don't worry. This is tried & tested method.
• Give 1st whistle on high flame and 4 more whistles on medium flame.

Tadka process

• Place a kadai on flame. Better if you use iron kadai because it gives better results when making pindi chole.
• Add oil in kadai & thereafter when the oil is slightly hot, add ginger juliennes & saute them till they turn golden brown.
• Add dry red chillies, bay leaf & cloves. Saute for few seconds and switch off the flame.
• Now add roasted cumin powder, anardana powder, coriander powder & red chilli powder.
• Switch on the flame to and saute these spices for couple of seconds on low heat.
• Transfer boiled chole in kadai. Mash a few of them to bring nice base and thickness in the gravy.
• Add a very small piece of jaggery & let chole simmer on low flame for 5 minutes.
• Your jammu wale chole/pindi chole is ready.

Notes

1. If you don't have or don't wanna add, skip chana dal. Go ahead with kabuli chana only.
2. Repeating it again... don't worry about the adding of tea leaves directly into water for steaming. Once cooked, no one can ever imagine or search even a bit of tea leaves in chole. So go ahead without hesitation.
3. Roasted cumin powder is made by dry roasting cumin seeds on hot tawa & when they turned somewhat blackish, powdered them in grinder.
4. Anardana powder and coriander powder is also made by grinding anardana & coriander seeds separately.
5. Ginger juliennes means ginger cut into long but very thin strips.
6. While adding spices, flame was switched off to prevent spices from burning.
7. Let cooked chole stay in iron kadhai for half an hour for more good colour.

Keyword chane, chole, naan wale chole, pindi chole