Pindi chhole recipe
Pindi Chole also known as Pindi Chana is one of the easiest and tasty chickpea dishes that you can make. The recipe comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chana. A unique recipe that does not have any gravy or sauce and is dry – made with soft, tender white chickpeas, fragrant ginger-garlic, spicy chana masala powder and tangy dry mango powder. 
For Making Pindi Chole

In a pan heat oil and saute the crushed ginger-garlic or ginger-garlic paste.
Sauté for some seconds until the raw aroma of the ginger-garlic disappears.
Make sure the heat is low or you can switch off the heat. Then add all the ground spice powders – red chilli powder, coriander powder, dry mango powder, garam masala powder and chana masala powder.
Mix well and sauté the ground spice powders for a minute on a low heat. Take care not to burn the ground spices.
Add the cooked chhole (boiled) and mix it well with the masala.
Add salt and check for seasoning. Adjust the seasoning if required by adding more salt or powdered spices.
Let the chickpeas cook for 5 to 7 minutes in the masala on a low heat. Stir at intervals.
Lastly, add lemon juice to the chickpeas and mix it well. Instead of adding lemon juice at this step, you can also serve lemon wedges with pindi chana. 
Serve pindi chole hot with onion rings, green chillies and lemon wedges accompanied with naan, bhatura, puri, paratha, kulcha or even roti.

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