PINDI CHHOLE

INGREDIENTS

FOR PRESSURE COOKING:

  • 1 CUP CHANA / CHICKPEA

  • 2 TEA BAGS

  • 1 INCH CINNAMON / DALCHINI

  • 1 BAY LEAF / TEJ PATTA

  • 3 PODS CARDAMOM / ELAICHI

  • 4 CLOVES / LAVANG

  • ¼ TSP BAKING SODA

  • ½ TSP SALT

  • 3 CUP WATER

FOR CURRY:

  • 3 TSP OIL

  • 2 TBSP CHHOLE MASALA

  • 1 BAY LEAF / TEJ PATTA

  • 1 ONION, FINELY CHOPPED

  • 1 TSP GINGER GARLIC PASTE

  • 1 CHILLI, SLIT

  • 2 TOMATO, FINELY CHOPPED

  • ½ TSP SALT

  • 2 TBSP CORIANDER, FINELY CHOPPED

FOR TEMPERING:

  • 1 TBSP GHEE / CLARIFIED BUTTER

  • 1 CHILLI, SLIT

  • 1 INCH GINGER, JULIENNE

  • ¼ TSP KASHMIRI RED CHILLI POWDER

INSTRUCTIONS

1. FIRSTLY, IN A LARGE KADAI HEAT 3 TSP OIL AND SAUTE 1 BAY LEAF.


2. FURTHER ADD 1 ONION FOLLOWED BY 1 TSP GINGER GARLIC PASTE AND 1 CHILLI.


3. SAUTE WELL UNTIL THE ONIONS TURN GOLDEN BROWN.


4. NOW ADD CHHOLE MASALA.


5. SAUTE ON LOW FLAME UNTIL THE SPICE POWDER TURN AROMATIC.


6. FURTHER ADD 2 TOMATO AND SAUTE WELL.


7. COOK UNTIL THE TOMATOES TURN MUSHY AND OIL IS SEPARATED.


8. NOW ADD COOKED CHANA AND ½ TSP SALT.


9. FURTHERMORE, COVER AND SIMMER FOR 15 MINUTES.


10. ALSO ADD 2 TBSP CORIANDER AND MIX WELL.


11. FINALLY, ENJOY PINDI CHOLE WITH ROTI OR BHATURA.

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