After a few attempts of making Chole, I have finally managed to get a good outcome as far as Pindi Chole go.
So here is the recipe.
In a deep pan, heat oil or ghee and saute onion puree made up of about 3 medium sized onions. Let it cook until it becomes thick and brown.
Into this add puree of about 3-4 tomatoes. Mix it well and cook for next 5-6 mins. Sprinkle some salt at this point.
Now add the spices – 1 Tbs Coriander Powder, 1 tsp jeera powder, 1tbs chole masala, 1 tsp Anardana ( Pomegrenate seeds) powder / Amchoor powder ( Dried Mango), half tsp
Kashmiri Red Chili Powder and remaining salt as per taste.
Let the spices cook properly for next 5-6 mins minimum.
Now add the boiled & strained chole into the Kadhai
** You need to soak chickpea / chole overnight and then pressure cook for one or two whistles. While you pressure cook chole you must add whole spices – cardamom, peppercorns and cinnamon stick along with tea water – ( boil 1tsp black tea powder into water). This step is very important as it adds flavours and aroma. It also gives a deeper color to the chole.**
Mix chole very well with the spices and cook this for next one minute.
Now add the leftover water used for boiling chole. (add as per the consistency you desire) and let it cook for next 7-8 mins minimum.
Once it reduces to the consistency of your desire, you can add ½ tsp Garam Masala at this stage.
Turn off the gas stove and garnish this with freshly chopped coriander.
Serve with Bhature or steamed rice.
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