time taken – 30 mnts — serves — 4


  1. 1 cup chickpeas ( kabuli chana)
  2. 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
  3. 2 1/2-inch ginger, 3/4th of it shredded finely for garnish
  4. 2-3 tbsp oil
  5. 2 green chilies, sliced
  6. 3 medium sized tomatoes, chopped
  7. 150 ml water
  8. 2 tsp ground coriander
  9. 1 1/2 tsp ground cumin
  10. 1/2 tsp turmeric powder
  11. 1/2 – 1tsp red chili powder or as per taste
  12. Salt To Taste
  13. 1/2 tsp garam masala
  14. finely chopped coriander leaves

How to make pindi chole:

  1. Soak Chole in water overnight or for about 6 hrs.
  2. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
  3. Drain, reserving 1 cup of cooking liquid.
  4. Finely chop the remaining ginger. Saute chopped ginger and green chilies for 5 minutes.
  5. Add tomatoes, coriander, cumin, turmeric and chilli powder and sauté over low heat until the oil separates.
  6. Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
  7. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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