1 Cup Kabuli Chana / Chickpea
4 table spoon oil
5 cups water
1 Inch Ginger chopped into juliennes
2-3 green chilli, slit
2 table spoon fresh coriander to garnish, finely chopped
Bouquet garni / Potli:
1 Table spoon Tea leaves
2 Inch Cinnamon Stick / dalchini
2 Small bay leaves / tej patta
3-4 pods cardamom / Choti elachi
1 Big Cardamom / Badi Ilaichi
4-5 Cloves / lavang
8-10 Black Pepper / Kali Mirch / Gol Mirch
Salt as per taste
1/2 Tea spoon Black Salt
1 table spoon cumin powder / jeera powder
2 table spoon coriander powder
1 tea spoon kasuri methi / dry fenugreek leaves
1 tea spoon turmeric powder
1 table spoon aamchur / dry mango powder
–Note: Instead you can use 0.5 tablespoon amchur powder and 0.5 table spoon tamarind paste, but use amchur powder along with dry masala powders and add tamarind paste at the later part of the recipe as mentioned below.
1 table spoon pomegranate powder
1 table spoon red chilli powder
1. Wash and soak Chole in 3 Cups Water for 6 to 8 hours.
2. In a small white cloth, tie-up all ingredients listed under bouquet garni / Potli Section.
3. Place this bouquet garni / potli in the middle of the chickpeas.
4. Cover and boil for about an hour or till they become slighly mushy. Alternatively you can pressure cook the chickpeas for 5-6 whistles.
5. Discard the potli.
6. Drain and reserve the water in which the chickpeas were cooked.
7. Take chikpeas in a kadhai or a heavy bottomed pan.
8. Sprinkle all the masalas as mentioned in the Dried masala section above.
7. In another heavy bottomer pan, on a medium flame, heat 4 table spoon oil.
8. Add the ajwain, ginger, and green chillies.
9. Stir-fry till the raw smell of the ginger disappears.
10. Pour the infused oil all over the masalas on the chickpeas.
11. Mix well.
12. Add the black salt, white sals salt, and 1 tea spoon tamarind paste.
13. Mix well.
14. Add the reserved water.
15. Over medium flame, cook for about 15-10 minutes minutes till most of the water evaporates.
16. Serve Pindi Chole with Bhaturas / Poori or white rice.
Pindi Chole goes very well with Bhaturas, please follow the link below for Bhatura Recipe: