Pindi Chole Recipe

Pindi Chole (The North Indian Way... )

Being away from home, most of all I miss the masala chana mom made at home. I have tried this dish all around Pune, but have never been quite satisfied with the taste. I decided to prepare some for myself to satisfy my cravings, and I realised how simple it is to make Pindi Chole at home. It only takes a mere 15-20 minutes of preparation, which is easily manageable even in this fast life.

Here, I am sharing the recipe of my experimentation...

Ingredients Used :

Chickpeas (kabuli chana)..............................1 1/2 cup

Oil..............................................................1/2 cup

Green Chillies (slit)......................................3-4

Ginger Garlic paste......................................2 tablespoon

Turmeric Powder........................................1/2 teaspoon

Coriander Powder.......................................2 tablespoons

Red Chilli Powder........................................1 1/2 tablespoons

Cumin Powder............................................2 tablespoons

Garam Masala Powder..................................1 teaspoon

Cumin Seeds...............................................2 tablespoons

Tomatoes, halved.........................................2 medium

Salt.............................................................to taste

Method of Preparation :

1) Soak the chickpeas in four cups of water overnight.

2) Drain the chickpeas, and pressure cook them for round 20 minutes. (Dont forget to add a little salt while cooking). Make sure the chana is complete cooked and has turned soft.

3) Drain the cooked chickpea and keep it aside.

4) Create a mixture of coriander powder, cumin powder, red chilli powder, turmeric powder and keep it aside.

5) Dry roast cumin seeds till dark brown, grind them to make powder and keep them aside.

6) Heat oil in the kadhai, add ginger-garlic paste and chillies and stir fry them briefly.

7) Add the mixed spice powder and stir-fry for half a minute.

8) Stir the mixture in half cup water, and slowly add the chickpeas into it.

9) Add salt to taste and another cup of water into it.

10) Cook on high heat, till cooked properly.

Top it with tomatoes and sprinkle garam masala powder and roasted cumin seeds from the top. Adjust seasoning and serve it hot with garma garam rotis!

Disclaimer : This recipe is originally Sanjeev Kapoor's recipe. It has been modified a little bit, with practical experiences to help the audience.