Pindi chole

Name: Pindi chole
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 500 gm chole(Kabuli chane); 2 chopped onion; 4-5 chopped tomatoes; 2 green chillies; 1 grated ginger; 3 tea spoon dhaniya powder; 2 tea spoon red chili powder; 1 tea spoon jeera powder; Salt to taste; 1 teaspoon hing; 1 tea spoon Kala namak; 1 tea spoon kasuri methi; leaves Chopped coriander; 2 tea spoon semi grinded saunf; 2 tea spoon amchur powder; 2 tablespoon ghee; 1 table spoon oil; 2 tea spoon garam masala; 2 tea spoon chole masala

Vidyutaa Kashyap @vidyutaa24

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Vidyutaa Kashyap @vidyutaa24

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Ingredients

30 minutes

5-6 servings

500 gmchole(Kabuli chane)
2chopped onion
4-5chopped tomatoes
2green chillies
1grated ginger
3 tea spoondhaniya powder
2 tea spoonred chili powder
1 tea spoonjeera powder
Salt to taste
1 teaspoonhing
1 tea spoonKala namak
1 tea spoonkasuri methi
leavesChopped coriander
2 tea spoonsemi grinded saunf
2 tea spoonamchur powder
2 tablespoonghee
1 table spoonoil
2 tea spoongaram masala
2 tea spoonchole masala

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Steps

30 minutes

1

Soak Kabuli chane overnight with half teaspoon of baking soda
2

Morning strain the water, wash it twice and thrice, take cooker put chane water, Amla, salt and give whistle on high flame for 10 minutes and then on slow flame for 10-15 minutes
3

Take kadai put oil, jeera, hing, chopped onion, grated ginger saute till golden brown
4

Put chane, chopped tomatoes, green chillies, kala namak,dhaniya powder, turmeric powder, red chili powder, jeera powder, amchur powder, garam masala, saunf, kasuri methi, chole mamasala and mix well
5

Cover for 5 minutes and let it cook
6

Now garnish with chopped green coriander leaves and hot ghee and cover for 5 minutes
7

Pindi chole ready to eat with Parantha, kulche