Rawalpindi Style Chole Recipe

Step 1: To begin making the Rawalpindi Style Chole recipe, firstly soak the chickpeas in water overnight or for about 6-7 hours

Step 2: After soaking, pressure cook the chickpeas in cooker by adding 1/4 teaspoon salt and a tea bag

Step 3: Pressure cook for 8 to 10 whistles

Step 4: After pressure cooking, discard the tea bag, drain and retain water in which the chickpeas were pressure cooked

Step 5: Slightly mash half of the boiled chickpeas and keep them aside

Step 6: Dry roast the coriander seeds and pomegranate seeds

Step 7: After cooling, add them to a grinder and powder them

Step 8: Keep it aside

Step 9: Heat a kadhai  and add ghee

Step 10: When ghee gets melted, add cumin seeds and let them crackle

Step 11: After the cumin seeds crackle, add onion and fry till onion turns pinkish

Step 12: Crush the garlic and ginger using mortar pestle and make a paste

Step 13: Add this to the onion in the kadhai and saute till the raw smell of garlic goes away

Step 14: Add green chili and saute for a few seconds

Step 15: Now add tomato and saute till tomato turns mushy

Step 16: Once the tomatoes are soft add turmeric powder, red chili powder, cumin powder, dry mango powder and garam masala,the ground coriander seeds powder and anardana powder

Step 17: Mix well t o combine

Step 18: Add boiled chickpeas, salt to taste and 1 cup of the retained water left after boiling the chickpeas

Step 19: Bring the pindi chole to a brisk boil and simmer for some time

Step 20: After the gravy thickens turn off the heat

Step 21: Transfer the Rawalpindi chole to a serving bowl and keep aside

Step 22: Serve Rawalpindi Style Chole Recipe with Puri and Burani Raita for a perfect Weekend breakfast or lunch