Pindi chhole recipe

 For serving : 5-6 people 

time : 15 mns for preparation 

           30 mns for cooking 

cousine : North Indian cuisine 

Ingredients :

1/2 kg chhole ,(chickpeas)overnight soaked 

4 tbs tel (oil)

khade masaale (whole spices) little bit 

tez patte (bay leaves) 2

jeera (cumin seeds) 1 tsp

chay ki patti (tea leaves) 2 tsp

teekha lal  mirch (chilli) powder 2 tsp

haldi (turmeric) powder 1/2 tsp

dhaniya (coriander( powder 2 tsp 

Garam masala ( a mix blend of whole spices) 1 tsp

chhole masala ( chickpeas spice ) 2 tsp

saabut laal mirch (whole red chilli) 2,3

kasoori methi patte sukhe ( Fenugreek leaves dry)  as per choice 

dahi ( curd ) 1/2 cup 

pyaz (onion) 3 diced 

lehsun ki kaliyan ( garlic cloves) 7,8

tamaatar( tomatoes ) 5,6

adrak (ginger) one small peace 

hara dhaniya ( coriander leaves) as per choice 

anardana ( dry pomegranate) Powder  to make it more tasty ( optional) 

recipe : 

boil the chickpeas until soft.

roast all whole spices on a pan. 

boil the tea leaves with 2 cups of water or put tea leaves in a soft cotton cloth and put in the cooker before boiling chickpeas .

put onion and whole spices in mixer jar and blend it properly.

cut the caps of all tomatoes and boil them , when they cooled down peel off the tomatoes and blend them in the mixer .

put ginger and garlic in mortar and pestle and make a paste of it.

put chill power, turmeric powder and coriander powder in the curd and mix it well to marinate. 

put oil in a pan and let it heat. 

now add cumin seeds and bay leaves and fry.

now add onion paste and fry it until golden brown.

now add marinated curd in the onion paste and mix well, sim the gas and cover it with the lid and let it fry until it leaves the oil aside . add green chillies too.

now add tomato puree we made into the pan and mix them properly. add ginger garlic paste too in the pan and mix.

now add whole spices powder, chickpeas spice , dry pomegranate Powder and dry Fenugreek leaves and mix them well and fry them on simmer gas until it leaves the oil aside. 

now add boiled chickpeas in the pan and boil them properly.

switch off the gas and put the pan aside.

now take a small pan , put little bit oil in it and heat it , now add some mustard seeds and whole chillies i it and fry , put it in the ready chhole gravy and mix well.

note: if you are not putting tea leaves in a cloth then you have to add black tea you made from those tea leaves .

at the end add coriander leaves in it to garnish and to add it to more taste . 

serve it with cooked rice or chapatees. 

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if want to know the recipe of bhaturas then also tell me in the comment box.

thank you .

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