PINDI CHOLE l Lohri special | Punjabi style recipes l New style of chole making.

Firstly, soak 2 cups of chickpeas for 8 hours.

In a pressure cooker add 2 cups of chickpeas, 5 cloves, 2 cardamoms, 1 bay leaf, 4 tea bags, ½ tsp of baking soda, salt to taste.

Add water up to chickpea level.

Cook them on medium low flame for 3 whistles.

Remove all the spices and tea bags once it’s cooked.

To make Pindi Masala, in a pan, add 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 bay leaf, 1 tbsp pepper corns, 3 cloves, 2 cardamoms and 1 star anise, 1 inch cinnamon, 3 dried Kashmiri chillies, ¼ tsp fenugreek seeds. Dry roast and switch off the flame.

Now, add kasuri methi, ½ tsp of turmeric powder, 2 tbsp of coriander powder, 2 tbsp red chilli powder, 1 tbsp dry mango powder, 1 tbsp anardana powder and grind them.

In a kadai, add ½ cup of ghee, 1 ½ inch sliced ginger, 3 green chillies splits and sauté them for a while.

Now add all the cooked chickpeas to the same and add pindi masala. Sauté for 8-10 minutes.

Add the chickpea stock and sauté for 4 to 5 minutes in low flame.

Add coriander leaves to enhance the serving and the aroma. Give it a good mix. Ready to serve!

Equipment Needed

Spice Level:

Dietary