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Amritsari Chhole/Pindi Chhole

Servings: 4-5
Soaking time: 6-7 hours or overnight.
Preparation time: 10-12 minutes.
Boiling time: 25- 30 minutes.
Frying time: 14-16 minutes.
Cooking time: 8-10 minutes.
Total time: 68 minutes.

Want to serve an intimate meal for two on valentine day or feast for whole family. Want a seriously delicious treat to serve on the occasion of your kids birthday 🎂 🥳 🎁 🎉 party? ‘Amritsari/ Pindi Chhole“, is the right choice. Spicy, tangy flavour of dry pomegranate seed and aroma of spices surely will ignite your sense…

This authentic punjabi style chickpeas curry is my comforting and soul satisfying recipe. Almost every Saturday we go for this meal, what is your favourite weekend food? Do write to me…

This is one of the most popular dish originated in Delhi in 1940 and travelled across India within couple of decades and became favourite for Amritsari and Pindi people.

Lets prepare this punjabi delicacy…

Ingredients:

Kabuli chana/White chickpeas: 250gm.
Mustard oil/any cooking oil: 3-4 tablespoon
Water: 500ml.

For Potali masala:

Teabag(tea powder): 1 teaspoon.
Red chilli: 2 no.
Black Cardamom: 1 no.

For dry masala powder:

Dry pomegranate seed: 1 tablespoon.
Cumin: 1 teaspoon

For curry:

Onion: 2 no. (Medium)
Tomato 🍅: 2 no. (Medium)
Coriander power:1 tablespoon
Black cardamom :1 no.
Green cardamom: 2 no.
Mace: 1” piece.
Clove: 2-3 no.
Cinnamon :1” piece.
Cumin: 1/2 teaspoon.
Red chilli powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Ginger: 2“ piece
Garlic: 4-5 cloves.
Bay leaf: 2 no.
Red chilli: 1 no.
Salt: 1 teaspoon(as per your taste)

Preparation:

Soak Chhole (Kabuli chana/White gram) overnight or at least 6-8 hours.
Take a muslin cloth 5”x5”. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.
Chop onion into fine pieces, keep aside.
Prepare paste of garlic and ginger, keep aside.
Prepare tomato paste, keep aside.
Grind dry masala, keep aside.

Method:

Boil soaked Kabuli chana with prepared potli and water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 18-20 minutes. Allow cooker to be cool and open.
Take fry pan (wok) heat oil till it smokes, add chilli, bay leaf, Black cardamom, Green cardamom, Mace, Clove, Cinnamon and Cumin; sputter for few seconds, add ginger and garlic paste, stir fry for a minute.
Add chopped onion and fry on high flame until onion becomes translucent (About 3- 4 minutes); add tomato paste, continue to fry on medium flame until moisture dries up or oil separates from masala.
Add salt, chilli powder, turmeric powder and coriander powder; stir fry (keep it stirring otherwise it may burn) for couple of minutes on medium flame, add boiled chana, and dry masala powder, continue to cook for couple of minutes.
Add water to your requirement (whether you like the gravy thick or watery). Let it come to boil and lower the flame, continue to cook for another 8-10 minutes with lid on.
Put off the flame, add Garam masala powder, transfer into serving bowl.
Garnish with onion, green coriander leaf, lemon slices and tomato.
“Amritsari Chhole/Pindi Chhole”is ready to be served with “Bhature”/ Kulcha or as you like.