Pindi Chole recipe

Name: Pindi Chole recipe
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup chana / chickpea; 2 tea bags; 1 inch cinnamon / dalchini; 1 bay leaf / tej patta; 3 pods cardamom / elachi; 4 Cloves; 1/4 tsp baking soda; 1/2 tsp salt; 3 cup water; 1/2 tsp cumin / jeera; 1 tsp coriander seeds; 1/4 tsp shahi jeera; 1/4 tsp pepper; 1/4 tsp fennel / saunf; 1 tsp kasuri methi / dry fenugreek leaves; 3 cloves; 2 pods cardamom / elachi; 3 dried red chilli; 1/4 tsp turmeric; 1/4 tsp aamchur / dry mango powder; 1/4 tsp pomegranate powder; pinch hing / asafoetida; 3 tsp oil; 1 bay leaf / tej patta; 1 onion, finely chopped; 1 tsp ginger garlic paste; 1 chilli, slit; 2 tomato, finely chopped; 1/2 tsp salt; 2 tbsp coriander, finely chopped

Zalak Desai @cookandeatwithzalak

Gujrat

#NP# Chickpeas are a great source of plant-based protein, making them an appropriate food choice for those who do not eat animal products.
The protein in chickpeas may help promote fullness and keep your appetite under control. Protein is also known for it's role in weight control, bone health and maintaining muscle strength.
Chickpeas also provide a variety of vitamins and minerals, as well as a decent amount of fiber and protein.
one such extremely popular recipe is known for it's taste and flavour.

Zalak Desai @cookandeatwithzalak

Saved

Ingredients

40 minutes

4 servings

FOR PRESSURE COOKING:
1 cupchana / chickpea
2tea bags
1 inchcinnamon / dalchini
1bay leaf / tej patta
3 podscardamom / elachi
4 Cloves
1/4 tspbaking soda
1/2 tspsalt
3 cupwater
FOR CHANA MASALA SPICE POWDER:
1/2 tspcumin / jeera
1 tspcoriander seeds
1/4 tspshahi jeera
1/4 tsppepper
1/4 tspfennel / saunf
1 tspkasuri methi / dry fenugreek leaves
3cloves
2 podscardamom / elachi
3dried red chilli
1/4 tspturmeric
1/4 tspaamchur / dry mango powder
1/4 tsppomegranate powder
pinchhing / asafoetida
FOR CURRY:
3 tspoil
1bay leaf / tej patta
1onion, finely chopped
1 tspginger garlic paste
1chilli, slit
2tomato, finely chopped
1/2 tspsalt
2 tbspcoriander, finely chopped
FOR TEMPERING:
1 tbspghee
1chilli, slit
1 inchginger, julienne
1/4 tspkashmiri red chilli powder

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Steps

40 minutes

1

Firstly, soak 1 cup chana in enough water for at least 8 hours.drain off the water and transfer to the cooker.also add 2 tea bags, 1 inch cinnamon, 1 bay leaf, 3 pods cardamom, 4 cloves, ¼ tsp baking soda and ½ tsp salt.pressure cook for 5 whistles adding 3 cup water.
2

Chana masala powder:
firstly, dry roast cumin, coriander seeds, shahi jeera, pepper, fennel, kasuri methi, cloves, cardamom and dried red chilli.dry roast.cool the spices completely and blend to a fine powder.further add ¼ tsp turmeric, amchur, and pinch hing.and mix well.
3

Pindi chole preparation:
firstly, in a large kadai heat oil and saute 1 bay leaf. further, add 1 onion followed by ginger garlic paste and 1 chilli. saute well until the onions turn golden brown.
4

Now add prepared spice powder. further, add 2 cup tomato puree. cook until the oil is separated. now add cooked chana and mix well.
5

Add salt furthermore, cover and simmer for 15 minutes. in a small pan heat 1 tbsp ghee and add 1 chilli, 1 inch ginger and chilli powder.
6

Pour the prepared tempering over cooked chana. also, add 2 tbsp coriander and mix well. finally, enjoy pindi chole with bhatura.