Ingredients for Making Pindi Chole or Punjabi Chole
• Oil / Ghee 1/2 cup
• Green chillies, Hari Mirchi slit 4-6
• Garlic paste Lahsun 1 tablespoon
• Chickpeas (kabuli chana) 1 1/2 cup
• Tea leaves 1 tablespoon
• Coriander powder (Dhania Powder ) 2 tablespoons
• Cumin powder 2 tablespoons
• Red chilli powder (lal Mirch Powder ) 1 1/2 teaspoons
• Turmeric powder (haldi) 1/2 teaspoon
• Cumin seeds 2 tablespoons
• Pomegranate seeds (anardana) fresh and juicy 1 tablespoon
• Ginger paste or fine grinded 1 tablespoon
• Salt to taste and
• Tomatoes quartered or Sliced 2 medium
• Garam Masala powder 1 teaspoon
Method For Preparation
Soak chickpeas Kabuli Chana in four cups ( approx Oe litre ) of water overnight and covered .. Drain water from the soaked chickpeas put add six to eight cups water, salt and tealeaves tied in muslin cloth.
Place the whole of this in Pressure Cooker and Pressure cook for twenty-twenty five after opening see that chickpeas are soft and completely cooked if not pressure cook for a while again.
Drain the water from cooked chickpeas and do not throw the water which has been drained it will be used later. take out and throw the Tealeaves.
Mix together coriander powder / red chilli powder,cumin powder, turmeric powder and amchur (Dry Mango Powder. Dry roast cumin seeds till dark brown ensure they are not over roasted as they loose their flavor then .
Dry roast anardana (for Tanginess) and grind it as fine powder along with roasted cumin seeds. Heat four tablespoons oil/Ghee in a kadai (Big Frying Pan) , put slit green chillies , ginger garlic paste or (finely chopped ) ,stir fry briefly.
Now add the mixed spice powder and stir-fry for half almost a minute. Stir in half cup of the reserved cooking liquor ( water left over after boiling Chickpeas ) and cook for two - three minutes .
Now mix the cooked chickpeas along with salt to taste , one cup of water from drained reserve and cook on high heat for three to four minutes keep stirring occasionally.
Top it with sliced tomatoes, and sprinkle garam masala powder (mixture of various spices ), roasted cumin and anardana powder.
Heat the remaining oil to smoking point and pour over the prepared chickpeas. Mix well, adjust seasoning and serve hot with Tandoori Naans and Roti.
Along with ir freshly ut Onions and Green chillies add up to the flavors and enhances taste.
• Oil / Ghee 1/2 cup
• Green chillies, Hari Mirchi slit 4-6
• Garlic paste Lahsun 1 tablespoon
• Chickpeas (kabuli chana) 1 1/2 cup
• Tea leaves 1 tablespoon
• Coriander powder (Dhania Powder ) 2 tablespoons
• Cumin powder 2 tablespoons
• Red chilli powder (lal Mirch Powder ) 1 1/2 teaspoons
• Turmeric powder (haldi) 1/2 teaspoon
• Cumin seeds 2 tablespoons
• Pomegranate seeds (anardana) fresh and juicy 1 tablespoon
• Ginger paste or fine grinded 1 tablespoon
• Salt to taste and
• Tomatoes quartered or Sliced 2 medium
• Garam Masala powder 1 teaspoon
Method For Preparation
Soak chickpeas Kabuli Chana in four cups ( approx Oe litre ) of water overnight and covered .. Drain water from the soaked chickpeas put add six to eight cups water, salt and tealeaves tied in muslin cloth.
Place the whole of this in Pressure Cooker and Pressure cook for twenty-twenty five after opening see that chickpeas are soft and completely cooked if not pressure cook for a while again.
Drain the water from cooked chickpeas and do not throw the water which has been drained it will be used later. take out and throw the Tealeaves.
Mix together coriander powder / red chilli powder,cumin powder, turmeric powder and amchur (Dry Mango Powder. Dry roast cumin seeds till dark brown ensure they are not over roasted as they loose their flavor then .
Dry roast anardana (for Tanginess) and grind it as fine powder along with roasted cumin seeds. Heat four tablespoons oil/Ghee in a kadai (Big Frying Pan) , put slit green chillies , ginger garlic paste or (finely chopped ) ,stir fry briefly.
Now add the mixed spice powder and stir-fry for half almost a minute. Stir in half cup of the reserved cooking liquor ( water left over after boiling Chickpeas ) and cook for two - three minutes .
Now mix the cooked chickpeas along with salt to taste , one cup of water from drained reserve and cook on high heat for three to four minutes keep stirring occasionally.
Top it with sliced tomatoes, and sprinkle garam masala powder (mixture of various spices ), roasted cumin and anardana powder.
Heat the remaining oil to smoking point and pour over the prepared chickpeas. Mix well, adjust seasoning and serve hot with Tandoori Naans and Roti.
Along with ir freshly ut Onions and Green chillies add up to the flavors and enhances taste.
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