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Pindi Chole

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For cooking the chickpeas:

White chickpeas/kabuli chana/chole

250 gms



Cinnamon/dal chini


Black cardamoms/badi elaichi


Green cardamoms/chotti elaichi


Bay leaves/indian tej patta


Tea bag


Black salt

2 - 3 teaspoonful

For making the pindi chana:

Ginger garlic paste or crushed ginger garlic

3 teaspoonful

Red chili powder/lal mirch powder

½ teaspoonful

Coriander powder/dhania powder

2 teaspoonful

Garam masala powder

1 teaspoonful

Cchole masala/chana masala

2 - 3 teaspoonful

Dry mango powder/amchur

1 teaspoonful


2 tablespoonful

Black salt/kala namak or regular salt

As per taste

For cooking the chickpeas:

Soak the chole/chickpeas for 8 - 9 hours. Boil the soaked chole with the whole spices, black salt and tea bag/bags in a pressure cooker for 10 - 15 minutes. If the chole are not cooked completely than pressure cook them for a few more minutes. You could also tie all the spices in a muslin and make a bouquet garni and add it to the chickpeas; drain the chole/chickpeas. remove the spices and tea bag.

For making the pindi chana:

In a pan heat oil and fry the crushed ginger garlic or ginger garlic paste. When the raw smell of the ginger garlic disappears add all the spice powders. Fry the spice powders for a minute; add the boiled chickpeas and mix it well with the masala; add black salt and check for seasoning. Adjust the seasoning if required by adding more salt or powdered spices. Let the chana cook for 5 - 7 minutes in the masala on a low flame.

Lastly add lemon juice to the chana and mix it well. Serve pindi chole hot with onion rings, green chillies and lemon wedges accompanied with naan, bhatura, puri or even roti.

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