Pindi Chole Taste Great-पिंडी छोले जो एक बार खाये स्वाद कभी भूल न पाए -Pindi Chole are very fun to eat, but their real fun comes only they’re cooked well. So today we’ll tell you ways to form delicious Chole in restaurant and dhaba style.
Recipe: Indian Time: 15 to 30 minutes Meal Type: Veg, Lunch, Dinner
Pindi Chole Taste Great-पिंडी छोले जो एक बार खाये स्वाद कभी भूल न पाए
250 grams Pindi Chole (soaked in water)
2 onions 2
1 tablespoon ginger garlic paste
2 bay leaves
1/2 tsp bicarbonate of soda
2 tablespoons Chole Masala
1 tsp coriander powder
1 tsp pomegranate seeds
1/2 tsp red flavorer
1/2 tsp turmeric
1/2 tsp salt
3-4 tablespoons oil
1 large cardamom
1 Tablespoon Roasted Kasuri Methi
1 large piece of cinnamon
1/2 tsp soda
A pinch of asafoetida
2-3 green chilies
1 tbsp ghee
One inch piece of ginger, sliced into thin slices
First of all, grind onions and tomatoes separately and make a paste.
After this, put oil during a cooker in medium heat and keep it to warm.
When the oil gets hot, add onion paste and cook it while stirring.
After 7-8 minutes, add onion spices ie large cardamom, cloves and cinnamon and fry them while stirring again.
When the onion paste starts to show golden, add half the bitter water to stay it from burning.
After this, fry for 2-3 minutes then add ginger-garlic paste thereto .
When the onion paste starts smelling good, add ingredient and cook while stirring.
When the ingredient starts leaving the oil, add salt thereto and cook it while mixing well.
After 4-5 minutes and cook, add ground spices.
– After cooking for 2-3 minutes, add Pindi Chole thereto . confirm that you simply don’t add an excessive amount of water.
Take the autoclave off the flame.
Then put a cup of water during a small pot to boil.
When it boils well, add 2 teaspoons of tea leaves.
After the tea leaves boil, remove from heat.
After this, put the cooker on the flame again and filter it with tea leaves.
Then add half a teaspoon of bicarbonate of soda thereto .
Put the autoclave lid and cook the cheeks after 6-7 whistles.
Turn off the warmth and let the pressure run out.
After opening the lid, you’ll find that the Pindi Chole have melted well.
Now add roasted Kasuri methi thereto and blend it well.
Now prepare the tempering. For this, heat ghee during a tempering pan. Then add asafoetida, green chillies and ginger and fry them. Put it on the Pindi Chole.
– Take ready spicy Pindi Chole. celebrate with bhatura, roti or rice.