Amritsari Pindi Chole

Name: Amritsari Pindi Chole
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 Cup Pindi/ Kabuli Chana; 3 Tomatoes; 2 Onions; 2 Green Chillies; 1 inch Ginger; 1 Table Spoon Ginger Garlic Paste; 1 Table Spoon Desi Ghee; 1 Pinch Hing; 2 Tea Spoon Tea Leaves/ Chai Patti; 1 Cup Water; 1/4 Tea Spoon Baking Soda; 1 Badi Elaichi; 3-4 Laung; 1 Small Daal Chini; 2 Table Spoon Chole Masala; 1-2 Tea Spoon Salt; 1 Tea Spoon Dhaniya Powder; 1 Tea Spoon Anardana Powder; 1/2 Tea Spoon Laal Mirch Powder; 1/2 Tea Spoon Haldi Powder

Deepank @Deepank126

New Delhi

Amritsari Pindi Chole

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Ingredients

4-5 servings

1 CupPindi/ Kabuli Chana
3Tomatoes
2Onions
2Green Chillies
1 inchGinger
1 Table SpoonGinger Garlic Paste
1 Table SpoonDesi Ghee
1 PinchHing
2 Tea SpoonTea Leaves/ Chai Patti
1 CupWater
1/4 Tea SpoonBaking Soda
Khade Masale
1Badi Elaichi
3-4Laung
1Small Daal Chini
Spices
2 Table SpoonChole Masala
1-2 Tea SpoonSalt
1 Tea SpoonDhaniya Powder
1 Tea SpoonAnardana Powder
1/2 Tea SpoonLaal Mirch Powder
1/2 Tea SpoonHaldi Powder

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Steps

1

Wash Chole properly & soak them in water for minimum 12 hours.
2

Grind Onions finely into paste in a mixer grinder & grind tomatoes into fine purée in a mixer grinder.
3

Slices Ginger & Green Chillies.
4

Then take a pressure cooker, add 1 Big Spoon Oil in it & keep the gas on medium flame.
5

When oil gets heated up, add khade masale in it & let them sizzle.
6

When they start sizzling, add finely grinded onion paste in it & cook them till they are golden brown in colour.
7

If paste starts sticking at the bottom of the cooker, add some water in it & cook them till they are 60-80% cooked.
8

When they are 60-80% cooked, add 1/2 Teaspoon Haldi Powder, 1 Table Spoon Ginger Garlic Paste in it & roast them for 30 seconds more.
9

Then add finely grinded tomato purée in with 1-2 Teaspoon Salt in it so that they start releasing oil quickly.
10

After 5-6 minutes, when they start releasing oil, add spices mix in it & roast them for 2-3 minutes.
11

After 2-3 minutes, add soaked chole in it with 1.5 Cup Water & let them boil.
12

Remember, the level of water should be just above Chana not below nor too high.
13

On the other hand, take frying pan add 1 Cup water in it & let it boil.
14

When it starts boiling, add 2 Teaspoon Tea Leaves/ Chai Patti in it & boil them for some time so that flavour gets settled in it.
15

Then filter chai & pour it in the cooker with 1/4 Teaspoon Baking Soda & mix them properly.
16

Reaction will start immediately.
17

Now close the lid & give 6-8 whistles on medium flame.
18

After 6-8 whistles, turn off the flame & let the pressure cooker depressurise naturally.
19

Meanwhile take a tadka pan, add 1 Table Spoon Desi Ghee in it with 1 Pinch Hing, Slices Ginger & Green Chillies & mix them properly.
20

After some time open the lid, pour tadka in it & mix them properly.
21

Your Amritsari Pindi Chole are ready to be served.