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