Cooking Instructions
- 1
Soak chole over night then boil them with salt, 2 black cardamom and tea bag. Wait for 3-4 whistle. (It's depends on chole quality) sometimes it take more time so once we can check after 3-4 whistle if still need we can set for more whistle.
- 2
Now remove extra water from chole & keep aside that chole water, we may need that later. Transfer chole into kadayi Or cooker (I used same cooker, in which I kept chole for whistle)
- 3
Now add add masala from masala section and mix them cook them for 2 minutes (without adding water) and add fresh coriander leaves.
- 4
Now add tamarind pulp and mix and cook it for two minutes. If you feel water is needed add chole water which we used for boiling the water.
- 5
Now chop the garlic, ginger, green chilli. In pan add oil + ghee add ajwain. Cook it for 30 second.
- 6
Now add ginger, garlic then cook for some time, later add green chilli. And cook it for 1-2 minutes.
- 7
Now add kashmiri lal mirch powder and give tadka in chole.
- 8
Pindi chole us ready to serve, I served with Aloo-kulcha.
Enjoy!!!
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