While there are many ways to make chhole, Amritsari Pindi Chhole is a classic recipe. In its authentic version, this dish leaves everyone wanting more. It is no wonder that chhole bhature or chhole kulche is such a famous street food item in the northern parts of India. In its each form, chhole or kabuli chana, is nourishing and healthy. Kabuli chana also known as chickpeas is a rich source of protein. It is a healthy ingredient as it contains a moderate amount of calories, and many minerals and vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A. Chickpeas are high in protein and fibre, which makes them a satiating food choice which may help lower appetite and reduce calorie intake at meals. When cooked with the right spices and served hot, chhole turns into a comforting meal, perfect for any occasion.
Amritsari Pindi Chole is a timeless dish with a strong and authentic flavor that is sure to satisfy anyone's taste buds. It's no surprise that it has become a staple street food item in the northern parts of India. With the right combination of spices, this dish becomes a comforting and hearty meal that is perfect for any occasion.
We are sharing the recipe for Amritsari Pindi Chole using Tata Sampann Punjabi Chole Masala and a variety of other spices for an authentic flavor. Tata Nutrikorner provides a broad selection of high-quality spices that can enhance the taste of any dish you create. These spices can assist you in experimenting with various flavor profiles and enhancing your cooking abilities, whether you are a newbie or an experienced chef. At Tata Nutrikorner, you can discover the ideal spice mixture to match your taste preferences and cooking style. So, why not check out the diverse variety of spices available at Tata Nutrikorner and take your cooking to new heights?
Discover the recipe and many helpful tips and tricks for making this delicious dish.
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For Boiling the Chana
1 cup Tata Sampann Kabuli Chana, soaked overnight
Salt to taste
a pinch of baking soda
1 bay leaf
1-inch piece, cinnamon
2 pieces of black cardamom, roughly crushed
6-8 peppercorns
1 tsp tea leaves, packed in a muslin cloth or 1 tea bag
In a pressure cooker, add the soaked kabuli chana and the whole spices including the tea leaves packed in a muslin cloth or a tea bag. Pressure cook this for 3-4 whistles.
Drain the boiled chana, remove the tea leaves, and preserve the water. You can choose to remove the whole spices at this stage.
Mash some chickpeas and keep them aside.
Puree the onion and tomatoes separately. Also grind garlic, ginger, and green chilies to make a paste. Keep this aside.
In a bowl, add all the ground spices and mix them together using some water.
Heat 2 tbsp of mustard oil in a pan. Once heated, add the cumin seeds and the ginger, garlic, and green chili paste. Roast this well.
Add onion to this. Roast the onion puree till it is golden brown.
Once the onion is well roasted, add the spice mixture and roast it.
Add the tomato puree to the pan once the spices are roasted.
Make sure that this mixture is roasted to perfection.
Mix the boiled chana in this mixture.
Adjust salt as per taste and let this cook for two minutes.
Sprinkle the kasuri methi on this.
Add the mashed chana and the leftover cooking water.
Adjust the consistency of the gravy using water as per your preference.
Finally, heat the oil in a tadka pan. Add garlic, green chilies, cumin powder, and red chili powder.
Pour this tadka over the chhole.
Serve with hot bhature, rotis, naan, or paratha.
Have your own unique recipe to make chole? Share your way with us in the comments below.
