Recipe - Amritsari Pindi Chole

INGREDIENTS

  • 2 cups soaked white chickpeas
  • 2 tbsp split bengal gram (Channa Dal), washed and drained
  • 2 black cardamom
  • 1 small stick cinnamon
  • 2 tbsp tea powder
  • ¼ tsp baking powder
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped green chillies
  • ½ cup grated onions
  • ½ tsp garlic paste
  • 1 cup fresh tomato pulp
  • 1 tsp Eagle Coriander Powder
  • 1 tsp Eagle Garam Masala
  • ½ tsp Eagle Chilli Powder
  • 2 tsp Eagle Chana Masala
  • 2 tbsp chopped coriander
  • 3 tbsp oil
  • Salt to taste

PREPARATION

  • 01Soak chickpeas overnight/8 hours.
  • 02Tie cardamom, cinnamon and tea powder in a small piece of muslin cloth.
  • 03Combine the soaked white chickpeas, split Bengal gram, muslin cloth with spices, baking powder, salt and 21/2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  • 04Allow the steam to escape before opening the lid.
  • 05Discard the muslin cloth and keep aside.
  • 06Heat oil in a non-stick pan, add the ginger and green chillies and saute on a medium flame for 30 seconds.
  • 07Add onion and garlic paste and saute on a medium flame for 5 minutes.
  • 08Add tomato pulp, mix well and cook on medium flame for 3 minutes while stirring occasionally.
  • 09Add all the spices, mix well and cook on a medium flame for 1 minute.
  • 10Add white chick peas along with the water and salt, mix well and cook on medium flame for at least 15 minutes or till the water reduces.
  • 11Sprinkle finely chopped coriander and mix well.
  • 12Serve hot with Bhature.