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.
Video blogger Raksha shares her recipe of Amritsari Pindi Chole which uses Tata Sampann Punjabi Chhole Masala and many more spices for an authentic taste. Take a look at this video to know the recipe and learn many tips and tricks to make Amritsari Pindi Chhole.
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
For The Gravy
- 2 onions, pureed
- 4 medium tomatoes, pureed
- 4-5 garlic cloves
- 2 green chilies, split
- 1 inch piece, ginger
- 1 tsp Tata Sampann Turmeric powder
- 1 tsp Tata Sampann Coriander powder
- ¼ tsp Tata Sampann Cumin powder
- ¼ tsp Tata Sampann Garam masala
- ¼ tsp Tata Black Salt
- 2 tsp Tata Sampann Punjabi Chhole Masala
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tsp Tata Sampann Kasuri Methi
For the tadka
- 1 tsp oil
- 3-4 garlic cloves, finely chopped
- 1 green chili, split
- ½ tsp roasted cumin powder
- ¼ tsp Tata Sampann Red Chilli Powder
- 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 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 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 chhole? Share your way with us in the comments below.
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