This recipe is basically originated from Rawalpindi- Pakistan.This is prepared in a different way and you can serve with Pori/ bathora or rice. Elevate the taste of Pindi chole with onion rings and lemon wedges.You will love this spicy and tangy dish. Recipe is adapted from Chef Arif”s cooking show.
INGREDIENTS:
Chickpeas | 2 cups |
Onion | 2-3 medium |
Green chillies | 4 medium size |
Ginger | 1 inch piece |
Salt | to taste |
Cumin seeds | 1/2 tsp |
Dry mango powder/ amchur powder | 1/2 tsp |
All spice powder | 1/2 tsp |
Tomato paste | 4tbsp |
Oil | 1/4 cup |
Black pepper | 1/2 tsp |
Tea bag (just to give brown color to chickpeas) | 1-2 |
Bay leaves | 1 piece |
METHOD:
- Boil chickpeas with a tea bag, teez path/ bay leaves and salt.If you want dark brown color then add 1 more tea bag. You can make a potli of tea also.
- Grind onion, green chillies and ginger and set aside.
- Heat the oil in a pan and add onion paste in it , fry for few minutes and then add cumin powder, gram masala/ all spice powder, dry mango powder, salt and mix well.
- Now add chickpeas in this and mix well.
- Add tomato puree/paste in it ,add little amount of water ,cover with lid and cook till oil separates.In the end add black pepper and fry chickpea masala.
- Garnish with coriander leaves, curry leaves and green chillies.