Amritsari Pindi chole is a full-flavoured preparation of chickpeas (chole). Pindi chole is spicy and tangy, with flavours of garlic, whole spices, pomegranate seeds, fried green chillies. Amritsari chole can be served with kulcha, bhatura, paratha and rice. Amritsari chole makes a good option for Saturday dinner or Sunday lunch.
Chole i.e. chickpeas: The highlight of this recipe is cooking chickpeas with whole spices and to give it a dark colour tea bags are added.
Other ingredients: Amritsari chole is an onion tomato based gravy which is loaded with spices. The chole is tempered with green chillies and garlic and makes the chole absolutely delish.
1. Add 1 cup soaked chickpeas in a pressure cooker with two tea bags and 3 cups water.
2. Add 2 bay leaves, 2 green cardamoms, 2 black cardamoms, 2 inch cinnamon stick and 4 cloves.
3. Add 1/8 tsp baking soda, salt to taste and close lid and pressure cook for 10 minutes on low flame after 1 whistle.
4. Let the pressure release. Chole should be soft.
5. Drain the water from boiled chana. Discard whole spices and keep the water aside. Do not discard it.
1. In a mixing bowl, add 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1 ½tsp coriander powder, 1 tsp garam masala, 1 roasted pomegranate seeds (anardana) powder, and 1 tsp roasted cumin seeds (jeera) powder, 1 tsp dry mango powder, 1 tsp dry fenugreek leaves powder. Mix everything to make chole masala.
2. Heat 3 tbsp oil in a pan.
3. Add 1/4 tsp asafoetida.
4. Add 1 medium sized grated onion.
5. Cook till it browns. Cook on low flame.
6. Add 1 tsp garlic and 1 tsp ginger paste.
7. Cook for 1 minute till raw smell goes away.
8. Add 2 pureed tomatoes.
9. Cook till oil oozes.
10. Now add prepared chole masala and stir for 1 minute.
11. Add 1 cup boiled chickpeas.
12. Add the chickpeas water and cook 2-3 minutes.
13. Now add 1/2 tsp black salt and salt as per your taste.
14. Mix well.
15. Take chole in a serving bowl.
1. Heat 1 tbsp oil in a pan.
2. Add 3 chopped garlic pods. Cook till golden.
3. Add 2-3 green chilli slit and stir for 1 minute.
4. Now add 1 tbsp roasted cumin seeds powder, 1tsp red chilli powder.
5. Now immediately pour tadka on prepared chole and mix it.
6. Bon Appetit!
PREP TIME 7-8 hours soaking time + 20 minutes
COOK TIME 30 minutes
TOTAL TIME 50 minutes + 7-8 hours
1. Add 1 cup soaked chickpeas in a pressure cooker with two tea bags and 3 cups water.
2. Add 2 bay leaves, 2 green cardamoms, 2 black cardamoms, 2 inch cinnamon stick and 4 cloves.
3. Add 1/8 tsp baking soda, salt to taste and close lid and pressure cook for 10 minutes on low flame after 1 whistle.
4. Let the pressure release. Chole should be soft.
5. Drain the water from boiled chana. Discard whole spices and keep the water aside. Do not discard it.
In a mixing bowl, add 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1 ½tsp coriander powder, 1 tsp garam masala, 1 roasted pomegranate seeds (anardana) powder, and 1 tsp roasted cumin seeds (jeera) powder, 1 tsp dry mango powder, 1 tsp dry fenugreek leaves powder. Mix everything to make chole masala.
Heat 3 tbsp oil in a pan.
Add 1/4 tsp asafoetida.
Add 1 medium sized grated onion.
Cook till it browns. Cook on low flame.
Add 1 tsp garlic and 1 tsp ginger paste.
Cook for 1 minute till raw smell goes away.
Add 2 pureed tomatoes.
Cook till oil oozes.
Now add prepared chole masala and stir for 1 minute.
Add 1 cup boiled chickpeas.
Add the chickpeas water and cook 2-3 minutes.
Now add 1/2 tsp black salt and salt as per your taste.
Mix well.
Check the gravy consistency. if you like a thick gravy then mash some chana.
Take chole in a serving bowl.
1. Heat 1 tbsp oil in a pan.
2. Add 3 chopped garlic pods. Cook till golden.
3. Add 2-3 green chilli slit and stir for 1 minute.
4. Now add 1 tbsp roasted cumin seeds powder, 1tsp red chilli powder.
5. Now immediately pour tadka on prepared chole and mix it.
6. Bon Appetit!
Please rate us and share your valuable feedback
