This is one of the fantastic recipes which I got to try after tasting my friend's pindi chole along with ajwain poori. It was too yum and the taste was lingering in my mouth for a long time .It made me call my friend to get the recipe and to try it the same weekend .it was a great hit with my family as they liked it more than the ones served with batura at the restaurant.The recipe called for homemade special masala powder which rendered very delicate flavour to the dish.
White Channa or chickpeas -2 cups
Tea bag-1 or tea infusion -1/4 cup
Cumin seeds-1 tsp
Tomato purée -from 3 tomatoes
Fresh coriander leaves-for garnish
Fried potato cubes(optional)-for garnish
Fried green chilies(optional)-for garnish
A)To be roasted and grinded to a fine powder:
Dhaniya or coriander seeds-1 tbsp
Cumin seeds or jeera-1 tsp
Cinnamon - 1 inch stick
Cardamom(preferably black)-1 no
B)To be grind to a fine paste:
Green chillies -2 no
Onions-2 big ones
Fresh coriander-1/4 cup
1.Soak the chickpeas with a tea bag or tea infusion and pressure cook it along with the tea bag for 8 whistles or till soft .
2.Dry roast the ingredients given in A) till nice aroma arises and powder them dry in a mixer.
2.Grind the ingredients given in B) to a fine paste by adding a little water.
3.Heat the oil in a wok and add the jeera seeds .Once it splutters ,add the onion mixture paste and saute till the raw smell goes off.
4.Then add the tomato purée, salt and mix well.Once it is sautéed well add the powdered masala powder .
5.simmer the flame and cover it with a lid.Once the gravy is thickened switch off the flame and garnish with coriander leaves.
6.Hot and yum pindi chole is ready to be served with batura or poori topped with fried green chillies and potato cubes or chopped onion .
*Soak the chickpeas overnight.
*The consistency of the chole is semi dry but if you wish you can make it as a gravy also.