Pindi Chole Recipe No Onion No Garlic

 

Start right here if you have not tried my version of Pindi Chole Recipe without onion garlic…lt’s the easiest chole recipe ever!

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The pindi chole recipe no onion no garlic is quite light on the stomach and tastes out of this world. The slow cooked chickpeas just melt in the mouth and are best enjoyed with bhatura or puri.

There is a spicy potato recipe included in the video, that I like to serve along with the chole.

 You will be surprised to see how easy the recipe is….ideal for beginners, young people and experts alike.  If you want to make this vegetarian dish a vegan recipe, just skip the ghee or clarified butter.

 When are you making it?

 Click the link below for the recipe: 

PINDI CHOLE WITHOUT ONION GARLIC         Serves 4 to 6

Ingredients:

Chickpeas/Kabuli Chana (soaked) – 4 cups

Tomato – 1 large chopped

Ginger paste – 1 ½ tsp

Green chillies – 2 to 3

Salt – to taste

Vegetable oil – 4 tbsp

Ghee/Clarified Butter – 1 tsp

FOR THE POTLI (or Bundle)

Black pepper corns – ½ tsp

Black Cardamom – 1

Green Cardamom – 3

Cloves – 2 to 3

Cinnamon – 1 inch

Bay leaf – 1

Assam tea – 1 tsp

FOR TEMPERING THE OIL

Asafoetida/Hing – a large pinch

Carom seeds/Ajwain – 1 tsp

Cumin seeds/Jeera – ½ tsp

THE POWDERED SPICES

Chaat Masala powder – 1 ¼  tsp

Dried Mango/Amchur powder – ½ tsp

Garam Masala powder – ½ tsp

Dried Fenugreek/Kasuri Methi powder – ¼ tps

Coriander powder – 1½ tsp

Cumin powder – ¾   tsp

Red Chili powder – ½ tsp

Pomegranate seeds/Anardana – 2 tsp

FOR THE SPICY POTATOES

Par boiled potatoes – 2 large (cut into thick roundels)

Vegetable oil – 2 tsp

Asafoetida/Hing – a small pinch

Cumin seeds/Jeera – ¼ tsp

Green chillies – 2 to 3

SPICES FOR THE POTATOES

Coriander powder – ¾ tsp

Cumin powder – ½ tsp

Red Chili powder – ½ tsp or to taste

Chaat Masala powder – ½ tsp

Turmeric powder – ¼ tsp

Black salt – to taste

Method:

1.    FOR THE POTLI (or Bundle): Take a small piece of muslin cloth the size of a small handkerchief. Add in all the whole spices and tea. Make a secure POTLI or bundle by tying the ends.

2.    Put the soaked chickpeas into a pressure cooker along with the POTLI and ½ tsp of salt. Add enough water and cook till just done.

3.    FOR THE SPICY POTATOES: Mix together SPICES FOR THE POTATOES with the potato slices and keep it aside for 20 mins. Heat 2 tsp of vegetable oil. Temper it with the cumin seeds and asafetida. Add in the potato mix and cook till each side gets a nice colour and the potatoes are done. You may cover and cook on low heat if required.

4.    FOR THE PINDI CHOLE: Drain the water from the cooked chickpeas and reserve it. Place the chickpeas in a pan and sprinkle THE POWDERED SPICES all over them. Similarly the ginger. Keep aside.

5.    Heat 4 tbsp of vegetable oil and add in the ingredients FOR TEMPERING THE OIL.

6.    Pour the hot oil over the spices and chickpeas. Put the pan on heat and let it come to a boil. Add in the ghee. Season the chickpeas with salt and add in the reserved liquid. Cook covered on low heat for a few minutes before adding the chopped tomatoes.

7.    Cover and cook till the chickpeas start disintegrating. Mash up some of the chickpeas and let the sauce thicken. Cook uncovered till you get the right consistency. Add in the green chilies and mix. Cover for 2 to 3 minutes before serving.

8.    Serve garnished with the spicy potatoes along with bhatura or puri.

© Rinki’s Kitchen