Ingredients
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For Boiling Chole
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2cups Kabuli chana (small size)
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6cups Water
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3-4 slices Amla (dried)
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1½ tbsp Tea Leaves
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to taste Salt
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1½ tsp Baking Soda
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For Chole Masala
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3-4nos Dry red chillies
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1-2nos Bayleaf
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6tbsp Coriander seeds
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3tbsp Cumin
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10-12nos Peppercorn
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7-8nos Cloves
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7-8nos Cardamom
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a small piece Mace
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3nos Cinnamon (1inch)
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¼ no Nutmeg
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3nos Black cardamom
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2tsp Ajwain
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2tbsp Kasoori methi (dried)
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4tbsp Anardana Powder
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2½ tbsp Amchur powder
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For Wet Masala
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½ cup Oil
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½ tsp Heeng (asafoetida)
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2tsp Garlic chopped
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1tbsp Ginger chopped
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2nos green chilli Slit
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½ cup Onion chopped
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½ tsp Turmeric
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¾ tsp Kashmiri chilli powder
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3tbsp Chole Masala
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a dash Water
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¾ cup Tomatoes (freshly pureed)
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to taste Black salt
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to taste Salt
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2tbsp Tamarind Water
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For Tempering
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1tbsp Desi Ghee
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1tsp Kashmiri chilli powder
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For Garnish
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Boiled Potato diced
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Paneer Cubes
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Pickled Chilli
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Onion Rings
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Hummus using leftover Pindi Chole
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1cup Leftover Pindi Chole
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2tbsp Onion chopped
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2tbsp Tomato chopped
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½ no Green chilli chopped
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2nos Lemon Wedges
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Handful Coriander chopped
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Few Pita Bread
Directions
Steps
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1
Done
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For Chole MasalaDry roast all the spices and grind them into a powder and mix them together. |
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2
Done
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For Boiling ChickpeasSoak the chole overnight. Drain water and add fresh water (6cups) and place them in cooker. Separately boil chai patti in 2cups of water for 2mins, strain and add the tea water in the pressure cooker along with salt, baking soda and few dried amla slices. Give 6-7 whistle on medium flame. Once done remove from heat and keep aside. |
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3
Done
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For Wet MasalaHeat oil in an iron kadai, add heeng and then add onion and brown them. Add ginger, garlic and chillies. Add turmeric, chilli powder and coriander powder. Now add chole masala and cook it. Once the masala leaves oil add in the boiled chole. Cook them without much water till they leaves the oil. Press them gently to mash some of them to make them thick. Add amchur and a dash of tamarind water, salt, black salt and water. Now let it boil and thicken up the chickpea stew. |
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4
Done
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For Final TemperingSeparately heat ghee and add chilli powder, now add it to the chole and serve them hot. |
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5
Done
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Tips & Tricks while cooking Choleif you do not wish to add tea or amla to the chole it is fine, they only impart a darker colour more than flavour. |
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6
Done
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Extra Shots - Hummus using leftover Pindi CholeGrind the leftover pindi chole into a fine puree in a mixer grinder. Remove and add chopped onions, tomatoes, green chillies, squeeze lemon, coriander chopped and mix them up. |
