Pindi Cholle

INGREDIENTS

2 cups white chick peas soaked overnight 1 teabag 1 onion I grate mine 2 tomatoes I grate mine 1 dessert spoon ginger & garlic1 teaspoon dhania (coriander) powder 1 teaspoon Kashmiri chilli powder 1 teaspoon cholle masala ½ teaspoons black pepper 1 teaspoon gharum masala ½ teqspoon jeera powder 1 teaspoon amchur powder 1 teaspoon crushed kasturi Methi (Fenugreek) 1 teaspoon haldi ¼ teaspoon hing3 bay leaves 1 star aniseed2 black Elachi (cardomom) 2 green Elachi (cardomom) Two generous pieces cinnamon stick 1 teaspoon jeera seed Fresh dhania (coriander) Salt to taste3 green chillies

METHOD

To a pot * I use my pressure cooker “ Add the Chana * Add salt Add the teabag , bay leaves , black Elachi (cardomom) , green elach , cinnamon sticks , star aniseedBoil till Chana is soft .. in pressure cooker I boil for +-20 minutes Reno e the Chana from water Do not throw the water away keep aside Make sure ro remove the teabag from Chana Add oil to pot Add the jeera seeds and let it cook till releases flavor add the onion and cook till slightly brown Add ginger garlic and braise Now add the tomatoCook till it’s done you will see oil separating from tomatoes when done Add green chilliesAdd all your spices Braise for about two minutes Add the add the Chana Cook for 2 minutes and then add approximately ½ cup of the water that the Chana was boiled inAdd salt to taste Let it cook for about 10 minutes to infuse flavors Garnish with fresh dhania (coriander) leaves

INFO & TIPS

To get Devine flavor add two tablespoons ghee on top of cholle once cooked
You can add more of the Chana water if you want a gravy
Serve with puri or bhaturas nd fresh lemon slice
Add pickle of your choice nd salad

POSTED ON

15 Nov 2025

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