pindi chole or pindi chana , how to make pindi chole
The recipe pindi chole or pindi chana , how to make pindi chole can be made in roughly 8 hours and 30 minutes. This recipe makes 3 servings with 253 calories, 8g of protein, and 12g of fat each. For $1.28 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe from Veg Recipes of India requires bay leaves, black cardamoms, salt, and tea bag. 723 people were impressed by this recipe. It is a rather inexpensive recipe for fans of Indian food. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Users who liked this recipe also liked Pindi Channa | Pindi Chole, aloo chole or aloo chana masala , how to make punjabi aloo chole, and Pela Pindi.
Servings: 3
Preparation duration: 500 minutes
Cooking duration: 10 minutes
Ingredients:
2 bay leaves
2 black cardamoms
250 g white chickpeas/kabuli chana/chole
2 cinnamon
2 tsp coriander powder
1 tsp garam masala powder
2-3 tsp chole masala/chana masala
3 tsp ginger garlic paste or crushed ginger garlic
2 green cardamoms
1 tsp dry mango powder (amchur)
2 tbsp oil
½ tsp red chili powder
2-3 tsp black salt
1 tea bag
Equipment:
pressure cooker
frying pan
Cooking instruction summary:
soak the chickpeas for 8-9 hoursboil the soaked chickpeas with the whole spices, black salt and tea bag/bags in a pressure cooker for 10-15 minutes. if the chickpeas 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 chickpeas. remove the spices and tea bag.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.
Step by step:
1. soak the chickpeas for 8-9 hoursboil the soaked chickpeas with the whole spices, black salt and tea bag/bags in a pressure cooker for 10-15 minutes. if the chickpeas 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 chickpeas. remove the spices and tea bag.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.
Nutrition Information:
covered percent of daily need
