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250g - Kabuli chana
1 tbsp - tea leaves
5 tbsp - oil
3 to 4 green chillies (slit)
2 piece- ginger (cut into thin strips)
1.5 tsp - coriander powder
1 tsp - red chilli powder
a pinch- turmeric powder
finely chopped coriander leaves (to garnish)
sufficient water to boil the chana
salt to taste
Masalas to be ground:
3 tsp cumin seeds
2 sticks cinnamon
1 black cardamom
6 green cardamoms
2 bay leaves
2.5 tsp - anardana
How to Make Chole Pindi
Wash and soak the chana for 8 hours in sufficient water.
Tie the tea leaves in a muslin cloth and make a potli.
Pressure cook the chana in sufficient water along with salt and the potli of tea leaves.
Pressure cook on high flame till one whistle.
Reduce the flame and continue cooking for 30 minutes or till the chana is soft.
Roast the masalas to be ground on a low flame on a preheated tawa till aromatic.
Remove from gas and cool.
Dry grind to a fine mixture.
Heat oil in a kadai. Add ginger and green chillies and saute for few seconds.
Add the ground mixture and saute on a low flame for five minutes.
Add coriander powder, red chilli powder, turmeric powder, and a little salt; mix well.
Fry this for another 2 to 3 minutes.
Add the kept aside boiled chana and mix well.
Simmer till the masalas and the chana are well blended.
Garnish with coriander leaves.
Serve hot with bhaturas or purees, mango pickle, and onion rings.
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