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- 2 cups of Chickpeas [Kabuli chana]
- 2 tablespoon chole masala
- 1 tablespoon of red chilli powder
- 1 tablespoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of aamchur powder[ Dry Mango Powder]
- 1/4 teaspoon of garam masala powder
- Salt to taste
- 4 tablespoon of Ghee
- 1 inch ginger
- 2-3 green chillies
- 1 tomato
- 1 teaspoon of ajwain [Carom seeds]
- Soak chole overnight. Add them to cooker with a small a bunch of tea powder packed in muslin cloth. Also add one small amla into the cooker while boiling.
- Else, you can boil tea powder in water and add this water to the pressure cooker instead of adding tea pack bunch.
- Let the chickpeas cook for 5-6 whistle in cooker.
- Remove chole into a bowl afterwards and remember to separate water while pouring into the bowl.
- Now, add 2 tablespoon of chole powder, 1 tablespoon of red chilli powder, coriander powder.
- Add 1 teaspoon of cumin powder and aamchur [Dry Mango Powder] to the bowl. Add 1/4 teaspoon of garam masala powder.
- Salt to taste.
- Mix the ingredients well.
- Switch on the two burners and keep a saucepan on one and a wok on the other burner.
- Now, add 4 tablespoon of ghee to the saucepan.
- Add chole to the wok.
- Add, sliced ginger, 2-3 slit green chillies and 1 chopped tomato to the wok.
- Let the ghee heat on high temperature and now add 1 teaspoon of ajwain [carom seeds] into ghee.
- pour this mixture in wok. Mix it well and stir it for a minute.
- Garnish with chopped coriander.
- Pindi chole are hot and ready to serve.