(4 servings)
Pindi chole is made without onion, garlic and tomatoes.
Ingredients
- 1 tsp dry mango powder
- 2 green chillies, slit in half
- ½ tsp red chilli powder
- 2 tsp Kashmiri red chilli powder
- ½ tsp garam masala
- 1 tsp black salt
- ¼ tsp asafoetida
- 1 tsp kasoori methi
- 2 inch ginger, julienned
- Salt to taste
- ¼ cup ghee
- ¼ cup oil
- Lemon wedges
- 1 tbsp finely chopped coriander leaves
For boiling
- 1 cup chickpeas (kabuli chana)
- 2 tea bags (or 1 tsp tea leaves)
- 1 tsp amla pieces
- ½ tsp baking soda
- 2 brown cardamom
- 3 cloves
- 1 cinnamom
- 1 bay leaf
- 3 green cardamom
- 1 tsp salt
To dry roast
- 1 tbsp pomegranate seeds
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- ½ tsp ajwain
Preparation guide
- Soak chickpeas in water overnight.
- Boil all the ingredients listed under the ‘For boiling’ section in a pressure cooker. Add 4 cups of water and cook on high flame for 6-7 whistles. If using tea leaves, remember to tie them in a cheesecloth.
- Dry roast on low flame the ingredients mentioned under this head. Keep stirring to avoid burning. Cool and grind to a fine powder.
- Now, remove the amla, tea leaves and dry khada masala from the pressure cooker. Strain the chole in a separate vessel but reserve the water for later use.
- Mix the boiled chickpeas, 2 tbsp of the ground masala, coriander powder, garam masala, mango powder, black salt, asafoetida, crushed kasoori methi and red chilli powder in a bowl. Add the slit chillies and ginger.
- Heat oil and ghee in a kadai, and then add the chole mixture. Let it simmer until the oil separates.
- Garnish with coriander leaves, shredded ginger and lemon wedges.
Health benefits: Chole are high in c Amla is rich in vitamin C and a great immunity booster.
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