Pindi Chole is very famous main course recipe
in Punjabi cuisine which serves with puri and bhatura’s. It’s a spicy kabuli chana
which cook in varied Indian spices and garnish with lemon wedges and green
chili. It’s really very spicy and tasty. On 2nd day of 2nd
week in blogging marathon, I prepared traditional food “Pindi Chole” from the Punjabi
region. I always try this recipe whenever we all visit restaurant for dinner or lunch. It’s my favorite recipe in the Punjabi food.
Pindi Chana. Kabuli chole/ White chickpeas are used in pindi chole and kale chana/ black chickpeas are used in pindi chana. You can use MDH chana masala
too in this recipe….
hours. Boil the chickpeas with fresh 3 cups of water, tea bags and salt in
pressure cooker till to 4-5 whistles. Remove the tea bags and water.
ginger-chili paste, sauté for 2 minutes. Combine spices (red chili powder,
amchoor, coriander powder, black pepper powder) in bowl with little water as
spice paste. Add this paste into pan and pomegranate seed powder. Sauté for 2
minutes more. Add boiled chickpeas in to pan, salt and 1/2 Cup of water (which
used in boiling time). Cook for 8- 10 minutes till chickpeas becomes in thick
consistency. Add garam masala and garnish with tomato slices and lemon wedges.
taste spices and flavors in every stage of cooking, Adjust the spices according
to your tastebuds. For Pomegranate powder, first dry roast the seeds and grind in mixer.
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