Geethu's Kitchen - Edit Recipe: Amritsari Pindi Chhole
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Author
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
3 cups Kabul chana, soaked for 24 hours 2 tsp salt 1/8 tsp baking soda 2 tea bags 2 bay leaves 1 large cinnamon stick 5 cloves 5 green cardamom 2 large black cardamom 1 medium to large but not large onion, pureed 1 can tomatoes + 2-3 Thai chillis, pureed 1 full tbsp ginger- garlic paste 1 full tsp ginger paste 1 tbsp besan Chhole masala: 1 tsp salt 1 tsp red chili powder 1/2 tsp haldi 1 tsp jeera powder 2 tsp dhania powder 1 tsp garam masala 1 tsp aamchur 1/2 tsp rock salt 1 tsp roasted anardana powder, crushed 1/4 tsp hing (a couple of pinches) 1 tsp kasuri methi, crushed Tadka: In 3 tbsp oil: Ginger julienned 2 -3 pods garlic, chopped (optional) Long green chillis, cut in half, and split lengthwise 3/4 tbsp roasted jeera powder 1/2 tsp Kashmiri mirch powder
Steps
Boil chhole with 2 tsp salt, baking soda, tea bags, bay leaves, cinnamon, cloves, cardamom with water level one inch above chhole level; 45 minutes. Keep water aside In non-stick pan, add 3 tbsp oil. Add onion paste. Add ginger-garlic and ginger pastes Fry well. Then add tomato puree Close and cook for 2-3 minutes Once oil separates, add besan, continuosly stirring for 5 minutes Add prepared chhole masala Fry well Add boiled chhole and water. Simmer to bring to desired consistency Do tadka and pour over chhole Add water before serving to bring to desired consistency
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