Rawalpindi style colele It is a dish made with chickpeas that belongs to the Rawalpindi region in Pakistan. Pind means village and Rawal is a region in Pakistan, so the name is Rawalpindi Chole. Pinti Chole is made with white chicks or kabuli Chana, onion, tomato, ginger garlic and many spices. To improve the color, we should add a sachet of black tea while cooking the pressure. You can also powder tea or tea leaves in a mussola cloth and add it to the pressure cooker if you do not have a sachet of tea.
The addition of Anardana and other spices such as coriander seeds, chilli pepper, dry mango, turmeric powder and cumin makes this dish different from the normal girl and gives a spicy and spicy flavor to the curry. This dish is normally served as dry curry. But if you need sauce, you can add some water. You can serve this dish with finely chopped raw onion and phulka. Use it as a filling of compresses or sandwiches and prepare in your child’s lunch box.
You knew that the benefits for the health of chickpeas are abundant. In addition to being rich in fiber and proteins, they also contain vitamins that are good for health. They also promote heart health and are good for digestive health as they are rich in fiber and proteins.
Serve Rawalpindi style recipe in Chole With Puri and Burani Raita for a perfect breakfast or lunch for the weekend.
If you like this recipe, you can also try other chole recipes such as
- Peshawari Cholele
- CHOLE PINDI
- Palak Chole
