Name: Punjabi Pindi Chholey recipe by Anshu Matta at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: Chholey/Kabuli Chana/Chickpeas (soaked overnight) - 2 cups; Tea bags - 2; Dried amla (optional) - 1 to 2 pieces; Cinnamon - 2 inch stick; Bay leaf - 2; Cloves - 4 to 5; Black pepper corns - 8 to 10; Black cardamom - 1; Ginger (finely chopped) - 1 tbsp; Garlic (finely chopped) - 1/2 tbsp; Green chilies (split) - 3 to 4; Salt - to taste; Turmeric powder - 1/2 tsp; Red chili powder - 2 to 3 tsp; Coriander powder - 1 tbsp; Anaardana powder - 2 tbsp; Roasted cumin powder - 1 tbsp; Rock salt - 1/2 tbsp; Kasoori methi powder - 1 tbsp; Garam masala powder - 1/4 tbsp; Asafoetida - a pinch; Carom seeds (ajwain) - 1 tsp; Cumin seeds - 1 tsp; Tamarind pulp (optional) - 1 tbsp; Ghee or oil - 3 tbsp; Chopped coriander - for garnishing

ABOUT Punjabi Pindi Chholey RECIPE

Looking for a special brunch/lunch menu over the weekend? Why not try out these rustic, spicy and flavorful Pindi Chholey with some pooris or bhaturas on the side. I promise, it would be a lovely weekend treat for all your family !!

Ingredients Serving: 4

Chholey/Kabuli Chana/Chickpeas (soaked overnight) - 2 cups
Tea bags - 2
Dried amla (optional) - 1 to 2 pieces
Cinnamon - 2 inch stick
Bay leaf - 2
Cloves - 4 to 5
Black pepper corns - 8 to 10
Black cardamom - 1
Ginger (finely chopped) - 1 tbsp
Garlic (finely chopped) - 1/2 tbsp
Green chilies (split) - 3 to 4
Salt - to taste
Turmeric powder - 1/2 tsp
Red chili powder - 2 to 3 tsp
Coriander powder - 1 tbsp
Anaardana powder - 2 tbsp
Roasted cumin powder - 1 tbsp
Rock salt - 1/2 tbsp
Kasoori methi powder - 1 tbsp
Garam masala powder - 1/4 tbsp
Asafoetida - a pinch
Carom seeds (ajwain) - 1 tsp
Cumin seeds - 1 tsp
Tamarind pulp (optional) - 1 tbsp
Ghee or oil - 3 tbsp
Chopped coriander - for garnishing

Instructions

First thoroughly rinse the soaked chickpeas with fresh water.
Add about 5 cups of water to the chickpeas along with 2 teabags, cloves, black pepper corns, bay leaves, cinnamon, black cardamom, amla pieces and some salt. Let them boil in a pressure cooker on medium flame for about 6 to 8 whistles. They
Open the pressure cooker once it depressurizes naturally and separate the water from the chickpeas. Also, throw away the teabags. Set the water aside to use at a later stage. Sprinkle all the dry spice powders over the boiled chickpeas and
Simultaneously, heat the ghee in a wok. Once its hot enough, add asafoetida, chopped ginger, garlic and split green chilies. Let the ginger and garlic get golden. At this point, switch off the flame and add cumin seeds and ajwain.
Pour this sizzling tempered ghee over the masala smeared chickpeas.
Next, add about a cup of water set aside in the chholey and let them simmer for about 20 minutes or until all the masalas have coated the chickpeas nicely.
In the end, mix in the tamarind pulp and garnish with freshly chopped coriander.
Serve hot with bhaturas and some raw onions and chilies on the side.

Similar Recipes