Pindi Chole

Recipe by
Total Time:
12- 24 hours
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Low fat Cauliflower cheese, Best Punjabi aloo, Easy Quick Baigan Bartha

Rate This Recipe
5

Ingredients

  • 1.5 cups- White chick peas, soak overnight.
  • 3-4 - Tea bags.
  • 3-4 - Medium sized potatoes.
  • 2-3 - Onions.
  • 3- 4 tbsp- oil.
  • 10 g- Ginger.
  • 6 pods - Garlic.
  • Turmeric powder - 1 tsp.
  • Cumin powder - 1 tbsp.
  • Chilli powder- 1.5 tbsp.
  • Slit - 4-5 green chillies.
  • Coriander leaves- 1 small bunch.
  • Amchur powder - 1 tbsp.
  • pepper - 1 tsp.
  • Coriander powder- 1.5 tbsp.

How to Make Pindi Chole

  • Boil 3 cups of water with 3- 4 tea bags.
  • Use this tea-water to pressure cook the chickpeas for 30 mins.
  • Add salt to taste.
  • In a kadai, heat oil and saute the potatoes and keep aside.
  • In the same oil, saute the onions until pink.
  • Then add the ginger, garlic, turmeric, cumin, chilli powder, amchur powder, coriander powder to it.
  • Saute for a minute and add the fried potatoes, slit green chilli, boiled chickpeas, salt and pepper.
  • Cover and cook for 2 mins.
  • Heat 1 tbsp oil or ghee in a tempering pan, saute the ginger juliennes spread over the gravy.
  • Garnish with chopped coriander leaves.
  • Serve hot with rice, rotis, bathuras or parathas.