Amritsari Chhole
My very special No Oil Pindi Chhole that taste even better! The secret…. freshly roasted and ground spices and slow steeping of the flavors!
- Serves: 4
- Preparation Time: 20 minutes + soaking time
- Cooking Time: 1 hour 20 minutes
- Difficulty: medium
Ingredients:
- 250 gms chickpea (Kabuli Chana)
- 1 tea bag/ 1 tsp tea leaves tied in a muslin cloth
- a pinch baking soda
- Salt to taste
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- ½ tsp carom seeds
- 1 cinnamon stick
- 4 – 5 green cardamom
- 1 bay leaf
- 4 – 5 dried red chillies
- 2 tsp pomegranate seeds
- A pinch asafoetida
- 1 tsp ginger garlic paste
- 3 – 4 chopped green chillies
- 1tbsp thick tamarind paste
Method:
- Soak the chickpea over night or for 6 hours in plenty of water.
- Drain the water and Pressure cook the chickpeas with the tea leaves, soda and salt in 5 cups water till the chickpea is done.
- Roast together the Coriander seeds, Cumin seeds, Black peppers, Fennel seeds, Cinnamon, Cardamom, Bay leaf till fragrant. Remove from heat and add in the Carom seeds, Red chillies and pomegranate seeds that they may roast in the remaining heat. Add a pinch of asafoetida.
- Grind the spices in the mixer to make a fine powder.
- Add the roasted spices to the boiled chickpeas. Add the ginger garlic paste and chopped green chilies to this.
- Cover and simmer the chickpea on slow fire for a total of 40-45 minutes. Till the flavors blend well.
- Finally add the tamarind paste and cook for another 3-4 minutes.
- Serve Hot garnished with onion rings, lemon wedges and green chilies.
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