Monday, 7 January 2013

Pindi Chole


  • Kabuli Chane/ Chickpeas: 1 cup (Washed and Soaked Overnight)
  • Onions: 2-3 (chopped)
  • Tomatoes: 3-4 (chopped)
  • Black cardamom: 1-2
  • Cinnamon stick: 1 inch stick
  • Ginger: a small piece (chopped/ grated)
  • Chana masala: 1-2 tsp
  • Garam masala: 1 tsp
  • Tea water: 1 cup (Boil 1 tea bag in 1 cup water)
  • Amchur/ Mango pwd: 1-2 tsp OR  Tamarind paste: 1 tsp (Dilute paste in water)
  • Red chilli pwd: to taste
  • Salt: to taste
  • Garlic: 1-2 cloves (chopped)
  • Oil: 3-4 tbsp
  • Turmeric pwd: 1 tsp
  • Cumin seeds: 1-2 tsp 
  • Coriander leaves (chopped)
  1. Pressure cook Kabuli chane with salt, turmeric pwd, cinnamon stick, black cardamom and 1 cup tea water and 1 cup plain water.
  2. Take 2-3 whistles and cook on low flame for 1 hour.
  3. For Tadka/ Seasoning:
    • Heat oil in pan. Add cumin seeds and let them splutter.
    • Add garlic,onions and ginger. Cook till onions turn translucent. Add chana masala, garam masala and red chilli pwd.
    • Add tomatoes  and cook till done. Add amchur or tamarind paste. Mix well.
  4. Mix tadka with boiled chana. Cook for another 10-15 minutes (without covering with lid) on low flame, till the water evaporates.
  5. Sprinkle chopped coriander leaves and garnish with sliced onion rings.
  6. Serve hot with ricepoorichapati or parantha.
If the water is more than expected in chole:

  • Before mixing tadka, seive chole and separate water from chole in separate pan. OR
  • if you have mixed tadka and still there is excess water, take water out in separate pan with ladle gently and boil it under it turns into a semi- viscous paste. Mix this paste in chole.

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