Very flavourful, tasty chole perfectly cooked in a very unique way.
Recipe Tags
Veg
Medium
Punjabi
Pressure Cook
Main Dish
Ingredients Serving: 2
Kabuli Chana 1 cup
Cinnamon stick 1 piece
Cloves 3 pieces
Black cardamom 1 piece
Tea bag 1
Dried gooseberry 3 pieces
Baking soda 1/2 tablespoon
Coriander powder 3 1/2 tablespoon
Ginger powder 3/4 tablespoon
Red chilli powder 3/4 tablespoon
Garam Masala 1/2 tablespoon
Dried Pomegranate seed 2 tablespoon
Cumin powder 1/2 tablespoon
Turmeric 1/4 tablespoon
Vegetable oil 4 tablespoon
Asafoetida / Hing 1 pinch
Onion 1
Curd 1/4 cup
Tomato puree 1 tablespoon
Ginger garlic paste 1 tablespoon
Kasuri methi 1/2 tablespoon
Ginger 1 inch piece
Green chili 1
Ghee 2 tablespoon
Instructions
Soak chickpeas for about 10 hours (Overnight is better).
Drain the water, wash the chickpeas.
Pressure cook for 5 (or 6) whistles the chickpeas along with dried gooseberry, tea bag, baking soda, cinnamon stick, cloves, black cardamom, salt with water just above the chickpeas level. Cook on a medium/ Low flame.
Let the cooker depressurize naturally.
Mix coriander powder, ginger powder, red chili powder, garam masala, dried pomegranate seeds, cumin powder, turmeric in a small bowl.
Once the cooker is depressurized, transfer the cooked chickpeas into a large bowl.
Add the mixed spice powders onto the chickpeas, mix very gently.
Heat ghee till it starts to smoke, pour the hot ghee onto the spiced chickpeas.
Heat kadai and add some oil. To the oil add asafoetida, finely chopped onion. Cook till the onions turn brown.
Add yogurt and cook for about 4 minutes.
Add ginger garlic paste, tomato puree and cook till the oil separates.
Add some water and cook on a low flame.
Once it starts to boil, add spiced chickpeas, sliced ginger, slit green chili and kasuri methi.
Cook for 15 minutes on a low flame.
Perfect Punjabi Pindi Chole is all ready to serve with hot Bhature!
Reviews (3)  
How would you rate this recipe? Please add a star rating before submitting your review.
Soak chickpeas for about 10 hours (Overnight is better).
Drain the water, wash the chickpeas.
Pressure cook for 5 (or 6) whistles the chickpeas along with dried gooseberry, tea bag, baking soda, cinnamon stick, cloves, black cardamom, salt with water just above the chickpeas level. Cook on a medium/ Low flame.
Let the cooker depressurize naturally.
Mix coriander powder, ginger powder, red chili powder, garam masala, dried pomegranate seeds, cumin powder, turmeric in a small bowl.
Once the cooker is depressurized, transfer the cooked chickpeas into a large bowl.
Add the mixed spice powders onto the chickpeas, mix very gently.
Heat ghee till it starts to smoke, pour the hot ghee onto the spiced chickpeas.
Heat kadai and add some oil. To the oil add asafoetida, finely chopped onion. Cook till the onions turn brown.
Add yogurt and cook for about 4 minutes.
Add ginger garlic paste, tomato puree and cook till the oil separates.
Add some water and cook on a low flame.
Once it starts to boil, add spiced chickpeas, sliced ginger, slit green chili and kasuri methi.
Cook for 15 minutes on a low flame.
Perfect Punjabi Pindi Chole is all ready to serve with hot Bhature!
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