Punjabi Meal :Pindi Chole/Mutter Pattice/Mini Paneer Parathas/Lassi

Punjabi Meal :Pindi Chole/Mutter Pattice/Mini Paneer Parathas/Lassi

By Sonali Raut and Harshada Sandhan
  • Serves: 2-5
  • Prep Time: 10
  • Cooking: 20-40 mins
  • Calories:

This one is a quick combo meal for all those who love Punjabi food. Very easy to make with the ingredients readily available at home. What you need is just a little planning!!!Actually it is ideal for all those working ladies. It comes especially handy when you have to host some guests at home,or plan kids party!

The potatoes can be boiled, mashed and kept ready as also the green peas filling or better still you could make the pattice and keep it in the fridge. Similarly you can keep the boiled channa ready. Also the dough could be made in advance.

Pindi Chole:

Here I have tweeked the recipe and tried to simplify it. For all those who dont want to waste time making the masala just use the ready made one but then reduce the tamarind or the tomatoes as the masala has amchur powder in it. Also I have used tamarind pulp here instead of tomatoes. 


1 cup        Chole chana

2              Onions

1 tsp        Tamarind pulp

1 tsp         Red Chilli powder

1/2 tsp      Turmeric powder

1 1/2 tsp    Namak Shamak

4 tsp         Oil

for the masala:

8 to 19      Garlic cloves

1 inch       Ginger

2 tsp         Coriander seeds

1 tsp         Cumin seeds

10 to 12    Peppercorns

1 inch       Cinnamon stick

1              Big Cardamom (badi elaichi)

2 tsp         Dagadphool

5              Staranise

5 to 6       Cloves

Grind all these together using very little water.


Pressure cook the chole chana till tender. You can add a tea bag or make a small potli of tea leaves while cooking the chana. This is impart a nice flavour as well as colour to the chole.

Heat oil in a kadhai, add all the ground masala and saute till oil separates out.Now add the chopped onions and cook till tender. Add the haldi powder, chilli powder and salt.

Remove the tea bag from the chole channa and add the chana to the masala. Let it boil for 5 mins. Now add the tamarind pulp. Cover and cook for 5 more mins.

Serve hot with coriander leaves.

Green peas stuffed pattice:

Since green peas are in season I decided to use them in the stuffing. The frozen peas can also be used. Also you can substitute the peas with corn.


1 1/2 cup        Green Peas

5 to 6              Potatoes

3 to 4              Green chillies

1 tsp               Saunf

1/2 tsp             Jeera

1 tsp               Garam Masala

1 tsp               Coriander Powder

1 tsp               Namak Shamak

2 tsp               Cornflour

1/2 cup           Rawa

Oil for frying


Boil the potatoes, remove their skins and mash them till smooth. Add the cornflour and 1 tsp salt.

Prepare the filling by boiling the green peas with a little salt. Drain and grind coarsely along with the green chillies and saunf.

Heat about a tsp of oil in a non stick pan and the jeera and let it splutter add the ground peas, now add the garam masala, coriander powder and salt. Mix thoroughly. Keep aside to cool.

















Take the potato mixture and make a katori out of it, fill the green peas filling and close it. Give the pattice a round shape. Coat the pattice with the rawa and shallow fry on a griddle on low flame till golden brown and crisp.

Plain Paneer Paratha:

Here I have kept the parathas spice free so that the flavour of the chole is not lost. The same dough can be used to make bhaturas. Just roll them and deep fry in hot oil.


2 cup       Whole wheat atta

1 cup       Crumbled Paneer

1 tsp        Curd

1 tsp        Namak Shamak


Knead the dough using all the ingredients. Cover and keep aside for sometime.




Heat the gas oven tandoor. Roll out small parathas and cook in the tandoor till lightly browned.



Serve hot.


Here again I have made sweet lassi to counter the spiciness of the chole, but you can make salty one or even flavoured ones like pudina or rose.


1 cup       Fresh curd

4 tsp        Sugar

1/2 tsp     Salt


Mix all the ingredients using a blender. Serve chilled.


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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.