Pindi Chana

This is a simple chole recipe and tastes best when made with Bhatura. This is a staple food for North Indians on a weekend.

Prep Time: 8 hrs

Cook Time: 1 hr

Ingredients

• 1 cup Chickpeas

• Salt, to taste

• 1 Tea bag

• 2 each whole spices - cardamom, cloves, cinnamon, bay leaves

• 1 tsp Coriander powder

• 1/2 tsp Ground pepper powder

• 1 tsp Roasted cumin powder

• 1 tsp Chilli powder

• 1/2 tsp Pomegranate powder

• 1 tsp Amchur powder

• 2 tsps Chana masala or garam masala

• 1/2 tbsp Finely grated ginger

• 2 Finely chopped green chillies

• 1 tbsp Ghee

• 1 tbsp Oil

• Coriander leaves finely chopped, for garnish

• Sliced onions and tomatoes, for garnish

Instructions

1. Soak the chickpeas overnight

2. Cook the chickpeas along with the whole spices, salt and the tea bag for 3-4 whistles (tea bag gives the black colour)

3. Once cooked, drain the liquid and the peas but retain the liquid – discard the whole spices and teabag

4. Add all the spices to the peas and smear it till they are well coated

5. Add chopped green chillies and ginger and mix well

6. In a pan heat the oil and the ghee

7. Add the marinated peas mixture, the reserved liquid and cook the peas till the liquid dried up

8. Garnish with coriander leaves and sliced onions and tomatoes, if using

9. Best when served hot with bhaturas