Pindi Chhole

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Follow the link below for Bhatura Recipe.
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Quick Tips and Tricks:
  1. Gooseberry Powder turn chhole into black color, and it's healthy too.
  2. You can use Tea bags or chai patti/tea potli, if gooseberry powder or dried gooseberry pieces aren't available. (Take 1-2 tbsp black tea (chai patti) in a muslin or thin clean cloth and make a potli or tie it well, and put this potli in pressure cooker while boiling Kabuli chana.)
  3. Salt can be used as per taste.
  4. I avoid using onion because it makes chhole little sweet in taste. With this recipe chhole tastes really yummy.
  5. If you are preparing chhole with rice, make them little runny or increase 1-2 cups of water.
Ingredients:
For Boiling OR To Pressure Cooking Chickpeas
Chickpeas/Kabuli Chana- 2 Cups
Gooseberry Powder/Amla Powder- 2-3 tbsp (Gooseberry Powder turn chhole into black color.)
Salt- 1 tbsp or as per taste
Tomato Paste- Made out of 2 Medium Size tomato 
Water- 4-5 cups
Chickpeas Masala
Oil- 3-4 tbsp 
Grated Ginger- 2 inches
Green Chili- 1
Black Cardamom Seeds- 2 (only seeds)
Cinnamon- 1 inch
Cumin Seeds- 1/2 tbsp
Bay Leaves- 2-3 
Red Chili- 1/2 tbsp
Chhole Masala- 2 tbsp
Salt- to taste
Cloves- 5 nos.
Black Pepper- 5-6 nos.
Asafoetida/Hing- 2 Pinches
Mango powder- 1 tbsp
Crushed green Dried Fenugreek/Kasoori Methi- 1 tbsp
Chopped Green Coriander- 1 tbsp

 Preparation:

  • First in a large bowl soak chickpeas/kabuli chana over night for at least 6-7 hours in 1-1/2 liter of water. Chickpeas will soak water and grow in size. After soaking the quantity will turn into 5 cups of chickpeas at least.
  • In a pressure cooker add drained & soaked chickpeas, gooseberry powder/tea bags/chai patti potli, salt, tomato paste, and 3-4 cups water. Chickpeas should be fully covered with water, ensure that the water level is just above the chickpeas. 
  • Cover or close the pressure cooker's lid and let it cook it until 2 whistle on high flame. Now lower the flame from high to medium, let the chickpeas cook till 12-15 minutes. Now close the flame and remove the pressure cooker from the heat. Once the pressure cooker steam is out, open the cooker's lid carefully and check the chickpeas. you should be able to press the chickpeas easily with your finger, if not then close the lid and give it 2 more whistles. (One more way to check if  Chickpeas are cooked well is that the upper cover is released in this process).
  • In a mortal take cardamom seeds, cinnamon, cloves, and black pepper, and crush then coarsely. (Personally I don't like these raw spices to come in my mouth, so I like to crush them).When you are done, in the same mortal collect other spices like chhole masala, kasoori methi, mango powder, and red chili powder and keep it aside.
  • Now in a pan take 3-4 tbsp oil, heat up the oil, now add cumin seeds, asafoetida/hing, bay leaves, grated ginger, chopped chili, now add all other spices that are ready in mortal. With the help of a ladle mix all spices, remember this masala shouldn't burn. Now add this masala in boiled chhola and cover the lid for 1 minute. Following this process ensures that the chhole will absorb the aroma of these spices. Now mix this masala well in chhola and cook for 10-12 minutes more on high flame without covering the lid. 
  • Garnish with chopped green coriander.
  • Chhole are ready to serve, enjoy them with Bhatura or Pooris or Parathas.


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