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Before you jump to Pindi Chole recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to pindi chole recipe. You can cook pindi chole using 15 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Pindi Chole:
- Prepare 3 Medium bowls - Chole (chickpeas)
- Prepare 2 pouches - Tea bags
- Get 4 tsp - Chole Masala
- Get According to Taste - Salt
- Prepare 2 tsp - Red Chilli Powder
- Get 2 tsp - Garam Masala Power
- Take 3 tsp - Coriander Powder
- Provide 1 tbsp - Ginger Garlic Paste
- Use 2 Medium - Tomato Purie
- Get 4 - Cloves
- Get 4 - Bay Leaves
- Take 2 - Cinnamons
- Provide 1 tsp - Cumin Powder
- Get 3 Medium - Onions
- You need According to requirement - Mustard oil
Steps to make Pindi Chole:
- Chole ko overnight pani me soak kar ke rakhe..Subha use pressure cooker me teabags,salt or bay leaves ke sath itna cook kar le ki chole achche se cook ho jaye.
- Ab ek kadai me mustard oil daalenge or sare sabut masale daal denge. Ab onions ka paste usme daal denge or sath me ginger garlic paste bhi add kar denge.
- Jab achche se pyaz brown hi jayega tab usme sare masale add kar ke achchi tarha se cook kar lenge.
- Jab masale cook ho jaye tab usme tomato ki purie daal ke achche se mix karenge or nicely cook kar lenge jisse tamatar achche se cook ho jaye…
- Ab chole me se teabag remove kar ke chole ko us cook masale me add kar denge..
- Apni requirement ke hisab se pani ko dry kar lenge… Coriander leaves se sath garnish karenge or puri ya bhature ke sath garamserve karenge…
Add red chilli powder, coriander powder, chole masala and dried mango powder. Pindi chole is one of the easiest chickpea recipes with full of flavors. This is the dry version of chana where boiled chickpeas are coated lightly with spice powder gravy. Amritsari Pindi Chole Masala or Chana Masala is one of the most popular North Indian vegetarian curry. This famous chole masala is boiled with tea which adds a distinctive colour and flavour to it.
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