Pindi Chole is a very popular main course dish from the Punjabi cuisine made with Kabuli chana perfectly spiced with masala spices.
pindi chole recipe | pindi chana masala | पिंडी छोले रेसिपी अमृत्सरी | amritsari pindi chole recipe
Amritsari Chole are traditional Amritsar style spicy chickpeas or Chole Recipe made using freshly ground chole masala. The curry has a slightly darker hue due to tea bags that are used while boiling the chole.
#Chole #pindi #Punjabi
- 1/2 Bowl Chickpeas (Chole)
- 5 Tsp mustard Oil
- 1 Bay Leaf
- 1 stick Cinnamon
- 8 Black Pepper
- 4 cloves
- 1 Black Cardamom (Badi Elaichi)
- 1 Green Cardamom (Choti Elaichi)
- Some Amla /Awala
- 1/2 Tsp Salt to soak , 1/2 Tsp while cooking
- 1/2 Tsp Rock Salt
- 1/2 Tsp Turmeric Powder
- 1 Tsp Kasmiri Red Chilli Powder
- 1/2 Medium size Onion finely Chopped
- 1/2 Medium size Tomato finely Chopped
- 2 Green Chilli
- 2 Tsp Coriander Powder
- 1 Tsp Cumin Powder/Jeera Powder
- 1 Tsp Mango Powder/Amchoor Powder
- 1 Tsp Ajwain
- Lemon Juice and Coriander Leaves for Garnishing
1In a small saucepan, clean and soak the Chichpeas/Chole in the water for 8 hours or overnight . Drain the water .
2Take one small cotton clothe, put bay leaf , cinnamon stick , black and green cardamom , cloves , black pepper and tea powder.Tea powder is the key ingredient that’s why pindi chole gets a classic black look. Tie the cotton bag . Boil the soaked chole , cotton bag and amla with water in cooker for 4-5 whistle or in pan for 1 hour with water.
3In one pan , take oil and heat it.Add ginger , onion .Roast it till gets golden brown colour . Now add tomato , green chilli . Keep on stirring . After 2 mins, add salt,rock salt, crushed rotted ajwain, amchoor powder,jeera powder, turmeric powder, kasmiri red chilli powder and coriander powder . Cook all the spices ,roast well .
4Now add the chickpeas / chole .Stir it . add the water remaining in the chickpeas and let it to be boil . Cook for the 5 mins and Authentic Amritsari Pindi Chole is ready . Serve it with Kulcha , paratha or puri .