i want the recipe of pindi chole?

Answer 1

400 g Kabul (chickpeas OR Garbanzo beans) chana

A pinch of soda bicarb

5 tbsp. (75 ml) oil

1/2 tsp. cumin seeds

20 GMS gram flour

1/2 tsp. anardana (pomegranate) powder

2 tsp. amchur (mango powder) powder

1 tsp. chili powder

1 tsp. black salt powder

1/2 tsp. kastoori (dried fenugrrk leaves) methi powder

1 tsp. cumin powder

Salt according to taste

For the small bag:

6 black cardamom

1 stick cinnamon, powdered

4 cloves

20 GMS ginger, crushed

1/2 tsp. tea leaves

To garnish: 2 (200 g) tomatoes, sliced 1 (50 g) onion, cut into roundels and separated into rings 2 green chilies, slit and deseeded 3 lemons, cut into wedges 10 g ginger, julienned, and soaked in 2 tbs. (30 ml) lemon juice



Serve with

Serve with bhatura or kulcha.

Method

1.Put all the ingredients for the bag in a small piece of muslin cloth and tie it with a string to make a pouch.
2.Soak the Kabuli (chickpeas) chana in one liter of water , add soda bi- carb to it and leave it overnight.
3.Next day boil in a cooker for half an hour. Remove, drain and keep aside.
4.Now heat the oil in a kadhai, add cumin seeds, stir over medium heat until it begins to crackle.
5.Add gram flour and stir-fry until it emits its unique aroma.
6.Then add the remaining ingredients. Stir for a minute.
7.Add the cooked chana and stir until well mixed.
8.Remove to a serving dish, garnish with tomato slices, onion rings, green chilies, lemon and ginger.

Answer 2

Ingredients:




1 cup chickpeas ( kabuli chana)
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp oil
2 onions chopped
2 tsp garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
Salt To Taste
1/2 tsp garam masala
finely chopped coriander leaves


How to make pindi chole:
Soak Chole in water overnight or for about 6 hr.
Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
Drain, reserving 1 cup of cooking liquid.
Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

Answer 3

Pindi chana
IngredientsQuantity
Boiled chick peas400g
Soda bi carbonate1 pinch
Saltto taste
Chaat masala10g
Chana masala10g
Coriander powder10g
Red chilly powder5g
Garam masala10g
Oil5ml
Potatoes200g
Ginger15g
Green chilly10g
Lemon juice30ml
Coriander leaves15g
Tomatoes150g
Method
1.Soak the chickpeas overnight after washing.
2.Boil the chickpeas with soda and salt. Drain the excess water.
3.Boil and cut potatoes into ¾ inch cubes and deep fry golden.
4.Mix all the masala together.
5.Sprinkle half the masala on the boiled chana and stir over medium heat for a minute.
6.Heat oil in a kadhai, add the remaining masala and sauté over medium heat for one minute.
7.Add the chana, stir for a minute, add the fried potato, ginger, green chillies and lemon juice.
8.Mix well, garnish with coriander and quartered tomatoes.

Answer 4

1 cup chickpeas ( kabuli chana)
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp oil
2 onions chopped
2 tsp garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
Salt To Taste
1/2 tsp garam masala
finely chopped coriander leaves


How to make pindi chole:
Soak Chole in water overnight or for about 6 hr.
Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
Drain, reserving 1 cup of cooking liquid.
Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

Answer 5

PINDI CHANA

Ingredients:
1 cup chickpeas (chole)
1 tea bag or 1 tbsp. black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp. oil
2 onions chopped
2tsp. garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2tsp. ground coriander
11/2 tsp. ground cumin
1/2tsp. turmeric powder
1/2 - 1tsp. red chili powder or as per taste
Salt to taste
1/2tsp. garam masala
Finely chopped coriander leaves

Method:

Soak Chole in water overnight or for about 6 hr.
Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid.
Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
Simmer, uncovered until the liquid has been absorbed.
Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
Serve it with hot puri.

Answer 6

Ingredients

• To boil chick peas:
• 1 cup chick peas or Kabuli chana
• 1/4 tsp. or a large pinch of soda biarbonate
• 1 inch piece cinnamon stick or dalchini√
• 2 bay leaves or tej-patta√
• 2 large cardamoms or illaichi√
• 5-6 cloves√
• 8-10 black peppers√
• 1 tea bag (to give brown colour to this dish) √
• √ tie all these in a small piece of muslin or old handkerchief
• Potatoes (optional):
• 2-3 medium sized potatoes boiled, peeled and cut into cubes
• For Cooking the dish:
• 2 tbs. ghee or cooking oil, you can use less if you like
• 1 tsp. cumin seeds
• 2 medium sized onions, finely chopped
• 1-1 1/2 inch piece of ginger, peeled and grated
• 2-3 cloves of garlic, grated (optional)
• 2-3 medium tomatoes, cut into small pieces
• 2 tsp. coriander powder or dhania*
• 1/4 tsp. red chilli powder (to taste)*
• 1-1 1/2 tsp. amchoor* (dry mango powder) or ground anardana (ground pomegranate seeds). Buy as either seeds or as a powder. It is frequently used in spicy foods to give the dish a tangy taste). If you can’t find it, use a citrus juice.
• Salt to taste
• 1/2 -1 tsp. Garam Masala.
• *You can use ready-made Chana Masala instead of all these ground spices. In fact, it is easier to use chana masala, which gives a nice, professional taste to this dish.
• Garnish
• Green coriander leave finely chopped
• 1-2 green chillies finely chopped
• 1 lemon or lime, cut into wedges
• 1 red onion, peeled and thinly sliced


Instructions

1. Wash and soak chick peas overnight or for a few hours.
2. Boil chickpeas with 5 cups of water and all the ingredients marked√, until tender. This may take a couple hours. You may need to add more water during boiling. It is quicker to boil them in a pressure cooker for 15-20 minutes, under full pressure.
3. Drain water, remove the pouch contating whole spices and keep the water aside, in case you need to add some to the gravy later.
4. Heat ghee or oil.
5. Add cumin seeds and allow to splutter.
6. Add onions, ginger and garlic and fry until medium to dark brown (this dish can be made without onions and garlic, in which case, just add ginger and fry for a few seconds).
7. Add coriander powder, chilli powder, amchoor and salt (or chana masala mix) and fry for 5-10 seconds .
8. Add tomatoes and fry until oil separates.
9. Add boiled and drained chick peas and potato cubes and stir fry to coat with spices. Add 1/2 cup from saved water, if too dry. This dish should be moist but without gravy.
10. Add garam masala and stir it in well.
11. Garnish with coriander leaves, sliced onions, chopped green chillies and a wedge of lemon per person.
12. Serve hot with Kulcha bread or Bhatura or Chapatties or Nan or Tandoori Roti .

Answer 7

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Answer 8

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