Name: Pindi chhole recipe by Kanupriya at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4
Ingredients: For cooking the chickpea : 250gms chickpea (kabuli chane); 3 cloves; 2 stick Cinnamon; 2 BLACK CARDAMOM; 2 green cardamom; 2 Bay Leaves; Salt to taste; Turmeric Powder; 1 black tea bag; 1 tsp black salt; For making Pindi Chana :; 3tsp ginger - garlic paste or crushed ginger - garlic; red chilli powder acc to taste; 1 tsp aamchur powder; 1 tsp garam masala; 2 tsp coriander powder; 1 spoon lemon juice; 2 tbsp Oil; Salt to taste

Ingredients Serving: 4

For cooking the chickpea : 250gms chickpea (kabuli chane)
3 cloves
2 stick Cinnamon
2 BLACK CARDAMOM
2 green cardamom
2 Bay Leaves
Salt to taste
Turmeric Powder
1 black tea bag
1 tsp black salt
For making Pindi Chana :
3tsp ginger - garlic paste or crushed ginger - garlic
red chilli powder acc to taste
1 tsp aamchur powder
1 tsp garam masala
2 tsp coriander powder
1 spoon lemon juice
2 tbsp Oil
Salt to taste

Instructions

Soak the chickpea for an overnight or max 8-9hrs.
Boil the soaked chhole with all the spices, black salt, tea bag in a pressure cooker for 10-15 mins. If chhole are not cooked completely then pressure cooker them for few more minutes.
Drain the chhole remove the tea bag and spices.
For making Pindi chhole : Heat a pan put oil and saute the crushed ginger - garlic.
When the raw aroma of ginger - garlic disappears then add the spices powders.
Saute the spices powder for a minute on a low flame.
Add the boiled chickpeas and mix them with the masalas.
Now add salt and check for seasoning.
Let the chickpeas cook for 5-7mins in the masalas on a low flame.
Lastly add lemon juice to the Chana. You can also serve lemon wedges with the Pindi Chana.
Serve them hot with onion rings, green chillies, lemon wedges accompanied with naan, bhatura, puri, paratha even rotis.

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