Pindi Chole (Write For Us Contest Entry - 50)
Pindi Chole is very common street food or snacks in Northern India. Chole is a virtual treat when se...
- White Chana - 500 grams
- Green Chillies - 3
- Ginger - 1 inch(grated)
- Cinnamon Stick - 1 inch
- Whole Black Cardamom - 1
- Cloves - 3
- Onions - 2(large, finely sliced)
- Tomatoes - 2(finely chopped)
- Red Chilli powder - 1 teaspoon
- Salt - As per taste
- Coriander powder - One and half tablespoon
- Garam masala - 1 tablespoon
- Chana masala - 2 tablespoons
- Dried tea leaves - 2 teaspoons
- Dry Mango powder - 2 tablespoons
- Oil - 2 tablespoons
Wash and soak chana overnight along with dry tea leaves, cloves, cinnamon stick and black cardamom with enough water.
Next day cook them in the pressure cooker along with the spices. Keep it on high flame till 2 whistles then on low flame for 30 mins. Remove from fire and keep them aside.
For Tadka / Tempering:
Grind green chillies, dry mango powder and ginger together in a grinder and keep it aside. Heat oil in a kadai, add sliced onion and cook till they become dark brown in colour. Now add green chilly paste and cook again for 2 mins. Add tomatoes and saute them till oil separates.
Now add coriander powder, chana masala, garam masala, salt and red chilly powder. Mix well and keep sauteing for 4-5 mins. Add the masala into boiled chanas. Mix well. Place the chanas back on the fire. Cook it on low flame till they become semi dry. Once you receive the desired amount of gravy, remove the chanas from the fire.
Serve them hot.
Serve the Pindi Chole with bhatura or puris along with green chutney and chopped vegetable salad.
Contributed By: Shruti