Pindi Chole by Chef Kunal Kapur

Ingredients

• 1 Cup Chole, Chickpeas ((200gms))
• 10 Cloves
• 2" Cinnamon
• 2 tsp Strong Tea Leaves
• 3 Bay Leaves
• 6 Green Cardamom
• 2 Black Cardamom
• 2 tbsp Ghee or Oil ((I used Ghee; Vegans can use oil))
• 1 tsp Ajwain or Carom Seeds
• 2 tsp Slivers of Ginger
• 2 Cloves Garlic (Chopped fine or crushed)
• 3-4 Slit Green Chillies
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1.5 tsp Roasted Cumin Powder
• 1.5 tsp Coriander Powder
• 1.5 tsp Amchur, Raw Mango Powder
• 2 tsp Kasoori Methi Powder See Notes
• 2 tsp Anardana Powder, Pomegranate Seeds Powder ((See Notes))
• 1 tsp Black Salt
• 2 tsp Thick Tamarind Pulp
• 3-4 tbsp Oil
• 1 tbsp Ghee ((Vegans can use oil))
• Salt to Taste

Instructions

1. 1

   --- Cooking the Chole ---

2. 2

   Soak the Chole in 3 Cups Water for 6 to 8 hours.

3. 3

   In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

4. 4

   Place this potli/packet in the middle of the chickpeas.

5. 5

   Cover and boil for about 45 minutes till done. Or Pressure cook the chickpeas 4 whistles.

6. 6

   Discard the potli.

7. 7

   Drain and reserve the water in which the chickpeas were cooked.

8. 8

   --- Making the Pindi Chole ---

9. 9

   In a pan large enough to hold the chole, on a medium flame, heat 1 tbsp oil or ghee.

10. 10

    Add the ajwain, ginger, garlic, and green chillies.

11. 11

    Stir-fry till the raw smell of the ginger disappears.

12. 12

    Add the dry masalas and mix well.

13. 13

    Immediately add the cooked chole and mix well.

14. 14

    Add the black salt, salt, and tamarind paste, and mix well.

15. 15

    Add a little of the water in which the chole was cooked.

16. 16

    Over medium flame, cook for about 5 minutes till most of the water evaporates.

17. 17

    Turn off the heat.