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Pindi Chole is a famous dish of Amritsar. It is originated at Rawalpindi (Pakistan) - in the days before the India-Pakistan partition. It is a very healthy dish packed with proteins and lots of love from our North-Indian Punjabi friends. This dish is very easy to be cooked and also tastes delicious with some chapatis or some Amritsari kulchas.

So without wasting any more time let's get straight into the recipe.

Ingredients:-

- Chole 2 cups
- Black cardamom
- Tea leaves
- Cloves
- Cinnamon

Powdered Spices

- Cumin (jeera) powder 1 tsp
- Coriander powder 1.5 tsp
- Black pepper powder 1/2 TSP
- Kasoori methi 1 tsp 
- Turmeric powder 1 tsp
- Kashmiri Lal mirch 1 tbsp
- Amchoor powder 1 tsp
- Anardana powder 1 tsp
- Kasoori methi 1 tsp

For tempering

- Ghee/oil
- Chopped garlic (optional)
- Chopped ginger
- 2 green chillies
- Kashmiri red chilli 1 tsp
- Kasoori methi 1 tsp

Process:-

1) Soak the chick peas(chole) in water overnight.

2) Book the chole. [Do not throw the remaining water after boiling.]

3) Take a pan and add the boiled chole add all the dry masalas and mix well.

4) Take a tempering pan and add ghee/oil and ginger, garlic green chillies and fry them for about 30 minutes. ( Do not add the Kashmiri Lal mirch and Kasoori methi in the hot oil.)

6) Let the oil cool for 10-20 seconds then add the kasoori methi and Kashmiri Lal mirch and add this in the pan.

7) Mix the chole with the tempered oil and now turn the flame on.

8) Cook the chole for about a minute and now add the chole stock and give it a good mix.

9) Add some water as per requirement and let the water boil.

10) When the water comes to a boil cover it and cook it for 15 to 20 minutes on low heat.

11) After this take the lid off and add 1 tbsp ghee and some coriander leaves and turn off the flame.

Cover this for 5 minutes and serve this will help the chole to absorb the flavor of ghee.

Your Pindi Chole is ready to be served with some kulchas, naan or some chapatis.

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