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Pindi Chole


By niya's world (Visit website)





Pindi Chole

Ingredients

Kabuli Channa - 1kg
Tea leaves - 1 teaspoon
Ghee - 200 g
Jeera - 15 g ( 3 teaspoon)
Ajwain - 10 g
Black cardamom - 5
Coriander powder - 20 g
Anardana powder - 25 g
Amchur ( dry mango ) powder - 20 g
Red chilli powder - 20 g
Kasoori methi - 15 g
Green chilli - 3, slit lengthwise
Ginger - 15 g
Black salt - 20 g
Salt to taste



Method

Soak channa for at least 6 hours or overninght.

Boil channa with black salt and black cardamom.

When half boiled add one teaspoon of tea leaves ( to get slight black color ). Drain out water when done.

Heat ghee, add jeera and ajwain.

Add all the masalas, add ginger and slit green chillies.

Add boiled channa and adjust salt to taste. Toss nicely with the masala and serve hot.

Sprinkle ginger juliennes, slit green chillies and chopped coriander leaves.

Serve with Kulchas, or any Indian breads.

Recipe Credit - Chef Sweety Singh, New Delhi

Photo Credit - The Hindu & Deccan Chronicle



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