Pindi Chole | Pindi Chana masala | The cookbook

Soak chickpeas overnight.

In a pot, add soaked chickpeas, baking soda, and tea. Cook until soft.

In a pan, heat oil and add finely chopped onion. Sauté until golden brown.

Add ginger garlic paste and sauté for a minute.

Stir in pureed tomatoes and cook until oil separates.

Add coriander powder, Kashmiri chilli powder, turmeric powder, roasted cumin powder, garam masala, and salt. Mix well.

Add cooked chickpeas to the mixture and combine.

For tadka, heat cow ghee in a separate pan, add green chillies, ginger, hing, and chilli powder. Pour over the chickpea mixture.

Spice Level:

Dietary