Pindi chole

The word “Pindi” refers to Rawalpindi in Punjab (before the Indo-Pak partition) from where this dish is said to have originated. A lot of the dhabas in North India serve the most amazing chole bature  and this recipe always takes me back to my college days in Delhi when we used to frequent the dhabas for a hearty, finger licking lunch of chole bature. In North America this is a default dish in many homes because of the ready availability of canned chick peas which makes this a very easy recipe. This is very spice heavy which is also what makes it so tasty. So, if you want dhaba style, chat-pata dish of chole try out this recipe. 

Raw chickpeas – 2 cups
Tamarind – size small lemon
Tea – 2 tsp 
Oil – 3 tbsp
Kasuri methi – 1 tbsp

For the masala
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Amchur (powdered dry raw mango) – 1 tsp 
Red chilli powder – 1/2 tsp (to taste)
Kala namak (black rock salt) – 1/2 tsp
Garam masala – 1/2 tsp
Chana masala – 1-2 tsp 
Salt – to taste 

For the gravy
Onion (medium) – 1, chopped
Tomatoes – 3-4, chopped 
Ginger – 1 tsp, grated
Green chillies – 2

chickpeas cooked with tamarind and tea

Soak the chick peas overnight in water. Make a thick decoction with the tea and add it to the chana in the pressure cooker. Also make 1/2 cup of tamarind water and add that to the chana. Cook for 4-5 whistles till chole is done. You will get a nice dark coloured chana after it it cooked. 

masalas for grinding

Keep all the masalas ready and then grind all the ingredients for the gravy. In a large pan heat the oil and add the cumin seeds. When it browns add the gravy masala paste. Stir and fry till the oil separates from the gravy. Add all the dry masalas and salt as needed except the garam masala and kasuri methi. Add the cooked chana and mix well. Cover with a lid and allow to simmer for 5 mins adding water as needed to get a thick gravy. Add the garam masala and kasuri methi after turning off the stove.

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