- 1. Soak the chickpeas in 4 cups of water overnight. 2. Next day- pressure cook the chickpeas along with the tea bags and cooking soda and save the water for later use. 3. In a heavy bottomed pan, add 2 Tbsp of the channa masala and fry roast slightly until aromatic. Ensure the flame is on low and you keep tossing it continuously. 4. As soon as the masala is roasted, add the cooked chickpeas and a dash of hing, green chillies slit, salt, black salt, aamchur, ginger juliennes and mix it well without mashing the chickpeas too much. 5. Cover and cook on low for 5 minutes and now add the leftover water - discard the tea bags. 6.Adjust the seasoning as per your taste and cook for another 15 mins. 7. The chole is now ready to get some tempering. Heat 3 Tbsp of desi ghee until smoking hot and pour it on the cooked Chole masala. Garnish it with some fresh coriander and ginger juliennes. There you have it- a yummy Pindi Chole recipe! Enjoy
Pindi Chole is a staple of Punjab. It is an easy and delicious chickpea curry that is usually served with Poori or Bhatura.
Pindi Chole
#myrecipe
By Sweta Pillai
Feb, 12th
628
Servings
2 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- 2 cups Chickpeas Soaked overnight
- 2 Tbsp ginger juliennes
- Dash of Hing/ asafoetida
- Green chillies 3 / as per your taste
- Salt and black salt - to taste
- 3 Tbsp desi ghee
- 2 Tea bags
- 1/2 tsp fry mango powder/ aamchur
- 2 Tbsp - channa masala - I use Catch / Everest
- 1/2 tsp cooking soda
Instructions
Notes/Tips
* cook the chole on medium flame - this helps in absorbing all the flavours * pressure cook the chickpeas - ensure it is not over cooked or under cooked. * cooking in an iron pot/ walk will enhance the Color n the taste
