This recipe for Pindi Chole is by Chef Kunal Kapur. Pindi Chole is a variation of chole that is drier than the regular chole. It is also very dark in colour and is spiced with freshly ground spices. As abonus, it is a no onion, no garlic recipe that can be enjoyed by all.
2tspAnardana Powder, Pomegranate Seeds Powder (See Notes)
Other Ingredients
1tspBlack Salt
2tspThick Tamarind Pulp
3-4tbspOil
1tbspGhee(Vegans can use oil)
Salt to Taste
Instructions
Cooking the Chole
Soak the Chole in 3 Cups Water for 6 to 8 hours.
In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.
Place this potli/packet in the middle of the chickpeas.
Cover and boil for about 45 minutes till done. Or Pressure cook the chickpeas 4 whistles.
Discard the potli.
Drain and reserve the water in which the chickpeas were cooked.
Making the Pindi Chole
In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.
Add the ajwain, ginger, garlic, and green chillies.
Stir-fry till the raw smell of the ginger disappears.
Add the dry masalas and mix well.
Immediately add the cooked chole and mix well.
Add the black salt, salt, and tamarind paste, and mix well.
Add a little of the water in which the chole was cooked.
Over medium flame, cook for about 5 minutes till most of the water evaporates.
Turn off the heat.
Notes
To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
I used readymade tamarind paste.
Keyword Chole Biryani, No Onion, No Garlic Chole, Pindi Chole
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