Pindi Chole

To achieve the perfect texture for Pindi Chole, soak the chickpeas overnight in an iron pan for a darker color. After soaking, pressure cook them for 3-4 whistles until they are soft but not mushy. This ensures that the chickpeas maintain their shape while absorbing the flavors from the spices.

Pindi Chole is naturally vegan and gluten-free, making it a great option for those following plant-based or gluten-free diets. You can enjoy it with bhature, naan, or kulche, all of which can be made gluten-free if needed.

Yes, you can substitute some ingredients in the Pindi Chole recipe. For instance, if you don't have black salt, regular salt can be used instead. If you can't find chana masala, you can create a blend using cumin, coriander, and garam masala. Additionally, if you prefer a milder flavor, reduce the amount of green and red chilies.

To store leftover Pindi Chole, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain moisture and heat it on the stove or in the microwave until warmed through.

Pindi Chole pairs wonderfully with various Indian breads such as bhature, naan, or kulche. You can also serve it with rice or a side of yogurt to balance the spices. For a complete meal, consider adding a salad or raita to enhance the flavors.