Open in Cookpad AppCooking Instructions
- 1
Wash and soak white chickpeas overnight.
- 2
Add 11/2 glass of water, tea bags/ tea potli, whole spices, salt, and baking soda in soaked chickpeas. Pressure cook for 6 whistles.
- 3
Let the steam escape before opening the cooker lid. Remove tea bags/ potli & whole spices.
- 4
Grind green chilies, ginger, and garlic to make a paste. Grind tomatoes and onion to make puree.
- 5
In cooking, pan adds heat oil. Temper with carrom seeds and asafoetida. Add green chili ginger garlic paste. Saute for 30 seconds. Add turmeric powder, red chili powder dhania powder, and chole masala. Saute for 2-3 minutes.
- 6
Add tomato onion puree and cook for 2 -3 minutes. Add boiled chickpeas and salt to taste. Add lemon juice/ amchur powder Simmer for 5 minutes. Mash slightly with potato masher. Cook till gravy forms.
- 7
Garnish with chopped coriander leaves. Serve Relish Delicious Hot Amritsari pindi chole with Bhature/ Naan/ Kulcha/ Tandoori Roti.
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