In this recipe, soaked chickpeas are pressure-cooked with flavourful spices and then slow-cooked in an onion-tomato gravy. Make this delicious dish for a wholesome lunch or dinner meal. Top the chole with a crackling tadka to enhance its taste and serve hot with kulcha, puri or bhatura. Take a look at the recipe below.
Amritsari Pindi Chole Recipe: How To Make Amritsari Pindi Chole
To begin with, add soaked chickpeas, bay leaves, cinnamon, black and green cardamoms, a black tea bag, salt and water in a pressure cooker. Allow it to cook for 3-4 whistles. In the meanwhile, mix all the ingredients of the homemade chole masala powder and keep it aside.
After 3-4 whistles, discard the tea bag and drain the chickpeas. (Do not discard the water). Now, heat some oil in a heavy-bottomed pan set on medium flame. Add the onion paste and saute until golden brown. Add the ginger-garlic paste and fry for a few minutes. Pour in the tomato puree and add green chillies. Add the prepared chole masala powder and mix everything together.
Next, add 1/4th cup of the flavoured water and cook for 3-4 mins. Add the drained chole and mix it well with the masala. Now, add the remaining water to the chole and give it a good stir. Cover and cook on low-medium flame for 8-10 minutes, stirring occasionally.
For the tempering, heat the oil in a small pan. Add green chillies and ginger juliennes and fry for a few seconds. Pour this tempering over the chole and garnish with fresh coriander leaves. Serve hot!
For the complete recipe of Amritsari pindi chole, click here.
For more such Amritsari recipes, click here.
So, what are you waiting for? Make this delicious dish at home and let us know how you liked its taste in the comments below.
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