1. Soak and Prep the Chickpeas
Start with kabuli chana (chickpeas). Soak 1 cup chickpeas overnight or for at least 8 hours. This ensures soft, tender beans after cooking. Rinse well before boiling.
2. Boil Chickpeas to Perfection
Cook soaked chickpeas in a pressure cooker with water and ½ tsp salt until soft (3–4 whistles). Drain and keep aside. You can also use canned chickpeas for convenience.
3. Roast the Spices for the Signature Pindi Flavor
The magic of Pindi Chole is in its dry-roasted spices. Lightly roast:
Grind these with a pinch of red chili powder and amchur (dry mango powder) to make the aromatic spice mix.
4. Make the Onion-Tomato Masala
Heat 2–3 tbsp oil in a pan. Add 2 chopped onions and sauté until golden. Add 2–3 chopped tomatoes, ginger-garlic paste, and cook until oil separates.
5. Layer in the Spice Mix
Add your roasted-ground spice mix to the onion-tomato base. Sauté for a minute so the flavors bloom. Add a little water if needed to form a thick gravy.
6. Combine Chickpeas with Masala
Add boiled chickpeas to the masala. Mix gently and simmer on low heat for 15–20 minutes. The gravy should be thick, aromatic, and coated on every chickpea.
7. Garnish & Serve
Finish with a generous sprinkle of fresh coriander, chopped green chilies, and a pinch of garam masala. Serve hot with:
- Bhature or puri for a classic combo
- Steamed basmati rice for a hearty meal
💡 Chef’s Tip: For extra authentic flavor, drizzle a little kasuri methi (dried fenugreek leaves) before serving — it elevates the aroma and taste of Pindi Chole.
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