Pindi Chole Roll ( Wraps and Rolls)

by Tarla Dalal

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पिन्डी छोले रोल - हिन्दी में पढ़ें (Pindi Chole Roll ( Wraps and Rolls) in Hindi)

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Each mouthful of this wrap feels so complete, and is so satiating! hmmm… pindi chole topped with gajar ka achaar and onion rings and rolled up in a simple roti, this makes a wholesome snack by itself. A two-minute wrap when you have leftover chole in the refrigerator!

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Pindi Chole Roll ( Wraps and Rolls) recipe - How to make Pindi Chole Roll ( Wraps and Rolls)

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Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 4Makes 4 rolls
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Ingredients

For The Pindi Chole Stuffing
3/4 cup kabuli chana (white chick peas)
1 1/2 tsp chana dal (split bengal gram)
1 black cardamom (badi elaichi)
25 mm (1") stick cinnamon (dalchini)
1 tea bag
4 tbsp oil
3/4 cup chopped onions
1 1/2 tsp pomegranate (anardana) powder
3/4 cup chopped tomatoes
1 tsp chopped ginger (adrak)
1 1/2 tsp chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/2 tsp garam masala
3/4 tsp chole masala
salt to taste

Other Ingredients
1 cup onion rings
chaat masala to taste
4 rotis
4 tsp readymade carrot ka achaar
4 tbsp finely chopped coriander (dhania)

Method

For the pindi chole stuffing

Wash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight.
Drain, wash again, add 1½ cups of water, big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle.
Lower the flame and pressure cook for another 3 whistles.
Allow the steam to escape before opening the lid.
Discard the tea bag and strain the kabuli chana.
Heat the oil in a kadhai, add the onions and sauté till they turn translucent.
Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuously
Add the tomatoes, ginger and green chillies and sauté on a medium flame for another 3 to 4 minutes.
Add the coriander powder, chilli powder and garam masala and cook on a medium flame for 4 to 5 minutes or till the tomatoes are cooked and the mixture leaves oil.
Add the cooked kabuli chana, chana masala, 2 tbsp of water and salt and mix well.
Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside.

How to proceed

Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
Place a roti on a clean dry surface and place ¼th of the chole in a row in the centre of the roti.
Arrange ¼ cup of onions and spread 1 tsp of gajar ka achaar over it.
Finally sprinkle 1 tbsp of coriander over it and roll it up tightly.
Repeat with the remaining ingredients to make 3 more rolls.
Wrap a tissue paper around each roll and serve immediately.