Pindi Chole


Ingredients

FOR PRESSURE COOKING:

  • 1 cup chana / chickpea1 cup chana / chickpea

  • 2 tea bags2 tea bags

  • 1 inch cinnamon

  • 1 bay leaf

  • 3 pods cardamom

  • 4 cloves

  • ¼ tsp baking soda¼ tsp baking soda

  • ½ tsp salt½ tsp salt

  • 3 cup water3 cup water


FOR CHANA MASALA SPICE POWDER:

  • ½ tsp cumin

  • 1 tsp coriander seeds

  • ¼ tsp pepper

  • ¼ saunf

  • 1 tsp kasuri methi

  • 3 cloves

  • 2 pods cardamom

  • 3 dried red chilli

  • ¼ tsp turmeric

  • ¼ tsp Chat masala

  • pinch hing


FOR CURRY:

  • 3 tsp oil

  • 1 bay leaf

  • 1 onion, finely chopped

  • 1 tsp ginger garlic paste

  • 1 chilli,

  • 2 tomato, finely chopped

  • Salt to taste

  • 2 tbsp coriander, finely chopped


FOR TEMPERING:

  • 1 tbsp ghee

  • 1 chilli, slit

  • 1 inch ginger, julienne

  • ¼ tsp kashmiri red chilli powder

Method

  • Boil chana with tea beg and keep aside.

  • firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf.

  • further add 1 onion followed by 1 tsp ginger garlic paste and 1 chilli.

  • saute well until the onions turn golden brown.

  • now add prepared spice powder.

  • saute on low flame until the spice powder turn aromatic.

  • further add 2 tomato and saute well.

  • cook until the tomatoes turn mushy and oil is separated.

  • now add cooked chana and ½ tsp salt.

  • furthermore, cover and simmer for 15 minutes.

  • also add 2 tbsp coriander and mix well.

  • finally, enjoy pindi chole with roti or bhatura.

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