Pindi Chole

Chole/ Chickpeas are a rich source of vitamins, minerals and fibre, offer a variety of health benefits, such as improving digestion, giving satiety and provide slow-releasing carbohydrates aiding weight management and control sugar in diabetes. Chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Ingredients:
  • Chole –  1 cup
  • Tomato –  1 big
  • Cinnamon –  1 small piece (1/4 inch)
  • Black Cardamom –  1
  • Cloves –  2
  • Cumin Seeds –  1 tsp
  • Coriander Seeds –  1 tsp
  • Tea Bag –  1
  • Ginger & Garilc Paste –  1 tbsp
  • Haldi Powder –  ½ tsp
  • Red Chilli Powder –  ½ tsp
  • Garam Masala –  ½ tsp
  • Aamchur Powder –  ½ tsp
  • Kasturi methi –  1 tsp
  • Salt to taste
  • Coriander for Garnishing
Method:
  1. Soak Chole overnight.
  2. Wash it thoroughly &Pressure-cook with little water & 1 tea bag in it (if you don’t have a tea bag, you can cut a small piece of muslin cloth add a tsp of tea powder & make potli)
  3. Grind all the dry masala (Cinnamon, Cumin seeds, Coriander seeds, Cloves, Kasuri methi, Aamchur powder, Garam masala)
  4. Blanch & make a paste of Tomato
  5. Heat non-stick pan, add tomato paste and cook for 4-5 minutes.
  6. Add ginger-garlic paste to the above.
  7. Add all the dry masala mix and cook for another 2-3 minutes.
  8. Add cooked chole and water (use the water in which you boiled the chole) as per consistency and cook till done.
  9. Serve hot with steamed rice or roti

 

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