Pindi Chole | No Onion Garlic Chole

In a cheesecloth or muslin, wrap tea leaves, cloves, green cardamom, black cardamom, peppercorns and cinnamon. Secure it tightly to ensure none of the contents spill out while cooking.

Place this in a pressure cooker along with soaked and drained chole and 3 cups of water. Pressure cook the chole. After the first whistle on high flame, reduce the flame and cook for 25 minutes till the chhole are soft.

Once the chole is cooked, remove the potli and discard. Drain the chhole and reserve the water and chickpeas separately.

In an iron kadhai or cast iron pan, roast anardana on a low flame for a few minutes. Then add the cooked chhole, rock salt, ajwain, hing, half the ginger, two slit green chillies and chhole masala. Mix this well. Add ½ cup of reserved chhole water and let this cook on low flame for 7-8 minutes.

Keep adding water little by little (approx 2-3 times) and cook the chhole on low for 15-20 minutes till the masala coats the chhole well, and the dark colour of the dish deepens.

In another pan, heat all the ghee and add the remaining ginger and two more slit green chillies. Fry the ginger and chillies and then pour all the ghee on top of the chhole. Mix well and cook for another 2-3 minutes.

Deep fry the potatoes on a medium flame till crisp and golden brown.

Immediately transfer them to a bowl and sprinkle with kashmiri chilli powder, chhole masala and salt. Toss well to coat the potatoes with masala. Use these on top of the pindi chhole while serving or serve these on the side.

Equipment Needed

Spice Level:

Dietary