Pindi Chole

Name: Pindi Chole
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 1/2 kg Chickpeas; Cloves 3-4; 2 Cardamom; leaf Bay 1; bags Tea 1-2; 2 sticks (1 inch) cinnamon; 1/4 tsp Baking soda; 1 tbsp Coriander seeds; 1 tbsp Cumin seeds; 1.5 -inches ginger; 6-7 Pepper corns; 1 Star anise; 1 tsp Kashmiri chili dry; Kasuri methi 1 tsp roasted and crushed; Turmeric powder 1/2 tsp optional; 1 tsp Coriander powder; 1/2 tsp Red chilli powder; 1 tsp Dry mango powder; 1 tsp Anardana powder; 2 tbsp Ghee; 1 tbsp Ginger chopped; 3-4 Green chilli; leaves Coriander freshly chopped

Shikha Yashu Jethi @nk_foodfantasy

California,USA

A dish that is named after the town where it is originated- Rawalpindi ( Pakistan ) in the days before India Pakistan partition and it is called "Pindi Chole". It is a very easy to cook and makes up for a wholesome meal so delicious, scrumptious when served with either naan, bhature/kulcha or roti.

Shikha Yashu Jethi @nk_foodfantasy

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Ingredients

1 Hr

4 people

1/2 kgChickpeas
Cloves3-4
2Cardamom
leafBay 1
bagsTea 1-2
2 sticks (1 inch)cinnamon
1/4 tspBaking soda
1 tbspCoriander seeds
1 tbspCumin seeds
1.5-inches ginger
6-7Pepper corns
1Star anise
1 tspKashmiri chili dry
Kasuri methi 1 tsp roasted and crushed
Turmeric powder 1/2 tsp optional
1 tspCoriander powder
1/2 tspRed chilli powder
1 tspDry mango powder
1 tspAnardana powder
2 tbspGhee
1 tbspGinger chopped
3-4Green chilli
leavesCoriander freshly chopped

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Steps

1 Hr

1

Soak the chole overnight or for 4-5 hours.
2

Drain the water and transfer them to a pressure cooker. Add cloves, cinnamon, black cardamoms, green cardamoms, tej patta, black salt, and a tea bag.
3

Pressure cook on medium to medium-high heat for 15 to 20 minutes or til it becomes soft and tender.
4

Crush ginger and green chilli pestle to a fine paste. You will need 3 teaspoons of ginger paste.
5

Heat 2 tablespoons of ghee in a pan. Keep the heat to a low and add crushed ginger-chili or ginger paste. Sauté the ginger until the raw aroma goes away.
6

Now make sure the heat is at a low or and start adding all the ground spices.
Sauté the masala for a minute on low heat taking care not to burn it.
7

Add the cooked chickpeas.
8

Mix the cooked chickpeas with the spices so that the chickpeas get well coated with masala. Add salt as per your taste.
9

Sauté for 5 to 7 minutes on low heat, occasionally stirring in between.
10

Now comes the Serving add the fresh lemon juice to the chickpeas. Garnish with coriander leaves, lemon slices, julienned ginger, and green chilies.
11

Enjoy with Indian breads like bhatura, naan, roti, paratha, kulcha or puri.

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Shikha Yashu Jethi @nk_foodfantasy

on December 25, 2022 23:45

California,USA

My Personal Blog - NK Food Fantasy (https://www.facebook.com/CJRecipe/)I'm a busy, mum of two lil girls . Cooking Food is my passion and I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time and no waste.Group-NK FUSIONS (https://www.facebook.com/groups/291835857992356/)