Pindi Chole Chana Masala

Pindi Chhole in Marathi Servings : 2 to 3 I ngredients: 3/4 cup dried Chickpeas 3 tbsp + 2 tsp Oil 1/4 cup Onion, finely chopped 2 tsp Ginge...

Pindi Chhole in Marathi

Servings : 2 to 3

How to make Pindi Chole, North Indian Food, Restaurant style food, Indian Restaurant
3/4 cup dried Chickpeas
3 tbsp + 2 tsp Oil
1/4 cup Onion, finely chopped
2 tsp Ginger Paste
2 tsp Garlic Paste
2 Green chilies, slit verticallyChana masala gravy, Indian restaurant style Recipe
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1/2 tsp Dry Mango Powder
1 1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1/2 tbsp Cumin Seeds
2 tsp Pomagranate Seeds Powder
1 medium Tomato
1 tsp Garam Masala
salt to taste
1 Red Chili Powder
For Garnishing:
2 tbsp Cilantro, finely chopped
few Onion rings

Click here for Chhole and Bhature Recipe

1) Soak 3/4 cup Chickpeas overnight or for 8 to 10 hours in the water. Pressure cook chickpeas to 4-5 whistles or until soft and tender. Do not overcook. Add some salt while cooking. Drain and reserve the water.
2) Heat a nonstick pan over medium heat, add and dry roast Cumin Seeds until dark brown in color. Transfer it to a bowl and dry roast Pomegranate seeds powder for couple of minutes. Transfer Roasted Cumin seeds and Pomegranate seeds powder to Mortar and Pestle. Crush and make a coarse powder.
3) Heat that same pan, add 3 tbsp Oil. Let it become hot. Add Green chilies, Turmeric Powder, Red Chili Powder, and Ginger-Garlic Paste. Stir nicely for around 30 seconds. Then add finely chopped Onion and let it cook until translucent and nicely done.
4) Once Onion is done, add Coriander powder, Cumin powder and Dry Mango powder. Add 1/4 cup reserved water. Bring it to boil over medium low heat for about 2 minutes.
5) Then add cooked Chickpeas and mix gently. Pour little reserved water if needed. Add salt and Roasted Cumin seeds and Pomegranate seeds powder mixture according to your taste. Also Add 1 tsp Garam Masala.
6) Add medium cubes of Tomato. Taste the gravy and add in some seasoning if needed. Cover the pan with lid and let it simmer for 2-3 minutes over medium heat.
7) Transfer it to serving plate. Heat 1 or 2 tsp Oil in a small saucepan, add 1 whole red Chili. Stir for few seconds and pour it over Chhole. Garnish with Cilantro and Onion rings.
Serve with Roti, Naan or even with white bread.

Pindi Chole, Punjabi Chole Recipe, North Indian Chana Masala


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Post a Comment Default Comments

  1. This looks so lovely...craving for sum rt now with piping hot bhature !

  2. I love these. the pic looks appetising

  3. Awesome recipe. I love channa bhature soo.. much. Thanks for sharing



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