Amritsari Pindi Chhole|| Very popular North Indian dish||Compliments roti,paratha,kulcha or naan and bhaturas

Amritsari Pindi Chhole is basically a North Indian dish and is very popular throughout India. It goes best with bhaturas / deep fried fermented bread.

This dish is very easy and doesn’t take much of your effort. Some common ingredients and with a twist of ‘tadka’ or tempering it becomes so special.

My house it’s a Sunday brunch menu with either Naan or Luchi/deep fried puffed bread. Some times I just take some chhole in a bowl add some freshly chopped onions,add some black salt and squeeze some lemon juice with a side of Aloo Tikki and enjoy it just like that.

So,let’s make Amritsari Pindi Chhole or Spicy Chickpeas Curry….in my style 👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 25-30 minutes

Ingredients:

• 200 gm boiled chickpeas or kabuli chana (while boiling add a cloth tightly or potli packed with 2 tsp tea leaves)
• 1 cup chopped onions
• 2 tbs ginger garlic paste
• 1 large tomato chopped
• For the spice mix- 1 tsp salt,1 tsp cumin,1 tsp coriander powder,1 tsp garam masala,1 tsp kasauri methi (dried fenugreek leaves),1 tsp turmeric powder,1/2 tsp asfoetida or hing,1 tsp red chilli powder
• 1 tsp black salt
• Salt to taste
• For the tadka or tempering: 1 tbs oil,2-3 green chillies,1 tsp dry roasted and grinded cumin seeds,1 tsp red chilli powder, freshly chopped coriander leaves or cilantro,1 tbs butter or ghee

Procedure:

• For the boiled chickpeas,first soak the chickpeas overnight for at least 6-8 hours,then boil until soft or pressure cook for 2 whistles
• While boiling the chickpeas add a bag or a cloth packed with 2 tsp of tea leaves
• In a pan add 3 tbs oil
• In that oil add 1 cup sliced onions and fry till translucent
• Then add 2 tbs ginger garlic paste and fry
• Then add 1 large tomato sliceand add salt to taste
• Cook until the tomatoes are soft
• Now add the spice mix and mix
• Add 1/4 th cup water so that the water doesn’t get burnt
• Fry till oil separates
• Now add 1/4 cup water and cover and cook for 10 minutes on a medium flame
• After 10 minutes add the boiled chickpeas and mix
• Now add 1/2 cup water for the gravy and again cook for 10 minutes on a medium flame
• It’s now done
• Time for the Tadka trick/tempering trick
• In a pan add 1 tbs oil
• Add 2-3 green chillies and 1 tsp dry roasted and ground cumin seeds
• Add 1 tsp paprika (kashmiri lal mirch) or you can add red chilli powder and a handful of chopped cilantro/coriander leaves
• Mix and add a blob of butter
• Swirl the pan and let the butter melt
• And pour over the Chhole/chickpeas,cover for the flavor intact
• Enjoy your Amritsari Pindi Chhole/ Spicy Chickpeas curry with some roti,naan, paratha,Luchi

We’ve added a step by step video of the recipe 👇👇👇

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You can also try 👇👇👇

Matar Kay Chhole/ Simple chickpeas curry

Homemade Butter Naan

Luchi/ Deep fried puffed bread

Aloo tikki