Pindi Chole | Recipe by Chef Kunal Kapur - ãhãram (2024)

Pin

• 1 Cup Chole, Chickpeas (200gms)

For Potli to Boil Chickpeas

• 10 Cloves
• 2" Cinnamon
• 2 tsp Strong Tea Leaves
• 3 Bay Leaves
• 6 Green Cardamom
• 2 Black Cardamom

For Tempering

• 2 tbsp Ghee or Oil (I used Ghee; Vegans can use oil)
• 1 tsp Ajwain or Carom Seeds
• 2 tsp Slivers of Ginger
• 2 Cloves Garlic (Chopped fine or crushed)
• 3-4 Slit Green Chillies

Dry Masalas

• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1.5 tsp Roasted Cumin Powder
• 1.5 tsp Coriander Powder
• 1.5 tsp Amchur, Raw Mango Powder
• 2 tsp Kasoori Methi Powder See Notes
• 2 tsp Anardana Powder, Pomegranate Seeds Powder (See Notes)

Other Ingredients

• 1 tsp Black Salt
• 2 tsp Thick Tamarind Pulp
• 3-4 tbsp Oil
• 1 tbsp Ghee (Vegans can use oil)
• Salt to Taste

Cooking the Chole

• Soak the Chole in 3 Cups Water for 6 to 8 hours.

• In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

• Place this potli/packet in the middle of the chickpeas.

• Cover and boil for about 45 minutes till done. Or Pressure cook the chickpeas 4 whistles.

• Discard the potli.

• Drain and reserve the water in which the chickpeas were cooked.

Making the Pindi Chole

• In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.

• Add the ajwain, ginger, garlic, and green chillies.

• Stir-fry till the raw smell of the ginger disappears.

• Add the dry masalas and mix well.

• Immediately add the cooked chole and mix well.

• Add the black salt, salt, and tamarind paste, and mix well.

• Add a little of the water in which the chole was cooked.

• Over medium flame, cook for about 5 minutes till most of the water evaporates.

• Turn off the heat.

• To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
• To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
• I used readymade tamarind paste.