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2 cups of Chickpeas [Kabuli chana]
2 tablespoon chole masala
1 tablespoon of red chilli powder
1 tablespoon of coriander powder
1 teaspoon of cumin powder
1 teaspoon of aamchur powder[ Dry Mango Powder]
1/4 teaspoon of garam masala powder
Salt to taste
4 tablespoon of Ghee
1 inch ginger
2-3 green chillies
1 teaspoon of ajwain [Carom seeds]
Soak chole overnight. Add them to cooker with a small a bunch of tea powder packed in muslin cloth. Also add one small amla into the cooker while boiling.
Else, you can boil tea powder in water and add this water to the pressure cooker instead of adding tea pack bunch.
Let the chickpeas cook for 5-6 whistle in cooker.
Remove chole into a bowl afterwards and remember to separate water while pouring into the bowl.
Now, add 2 tablespoon of chole powder, 1 tablespoon of red chilli powder, coriander powder.
Add 1 teaspoon of cumin powder and aamchur [Dry Mango Powder] to the bowl. Add 1/4 teaspoon of garam masala powder.
Salt to taste.
Mix the ingredients well.
Switch on the two burners and keep a saucepan on one and a wok on the other burner.
Now, add 4 tablespoon of ghee to the saucepan.
Add chole to the wok.
Add, sliced ginger, 2-3 slit green chillies and 1 chopped
tomato to the wok. Let the ghee heat on high temperature and now add 1 teaspoon of ajwain [carom seeds] into ghee.
pour this mixture in wok. Mix it well and stir it for a minute.
Garnish with chopped coriander.
Pindi chole are hot and ready to serve.