Pindi Chole

Cook along · 14 steps

Method

1. 1

   Wash 2 cups chickpeas. Soak in water for 6-7 hours.

2. 2

   Drain water. Transfer to pressure cooker. Add 2-3 fresh pomegranate peels, 2 bay leaves, 1 tsp salt, and 6 cups water.

3. 3

   Cover and pressure cook for 5-6 whistles until chickpeas are soft.

4. 4

   To make Pindi Chole Masala: heat a pan. Add coriander seeds, bay leaves, cinnamon, star anise, black cardamom, green cardamom, cloves, peppercorns, cumin seeds, and dry fenugreek seeds. Roast on low flame for 3-4 minutes.

   

5. 5

   Add 3 dry red chilies and 3 tbsp dry pomegranate seeds. Roast until everything is well toasted.

6. 6

   Turn off heat. Transfer to a plate. Cool completely.

7. 7

   Transfer to mixer jar. Add 1 tbsp dried fenugreek leaves, 1 tbsp red chili powder, and 1 tsp black salt. Grind to a fine powder.

   

8. 8

   Remove pomegranate peels and bay leaves from boiled chickpeas. Keep the cooking water.

9. 9

   In a pan, add boiled chickpeas, ginger, green chilies, salt, and 3 tbsp of the ground masala. Mix well.

10. 10

    Cook on low flame for 10-12 minutes, adding ¼ cup chickpea water halfway through.

11. 11

    For masala potatoes: fry potato chunks in oil until golden. Toss with 1 tsp pindi chole masala.

    

12. 12

    For tempering: heat 3 tbsp ghee. Add ½ tsp asafoetida, green chilies, and ginger. Fry on low heat. Turn off heat, add dry red chili.

13. 13

    Pour tempering over chickpeas. Add coriander leaves and masala potatoes. Mix well.

14. 14

    Cook for 5 more minutes. Serve with kulcha, roti, or paratha. Offer to Thakurji with Tulsi leaves.