Pindi Chole Recipe

Cooking Instructions

1. 1

   Soak and Cook Chickpeas

   Soak the whole chickpeas in water overnight. Drain and rinse. In a pressure cooker, add the chickpeas with enough water and cook for about 20-25 minutes until tender.

2. 2

   Prepare the Masala

   In a large pan, heat oil over medium heat. Add cumin seeds and let them sizzle. Add finely chopped onion and sauté until golden brown.

3. 3

   Add Spices and Tomatoes

   Stir in ginger-garlic paste and green chilies. Cook for a minute, then add chopped tomatoes. Cook until tomatoes soften. Add coriander powder, red chili powder, and salt.

4. 4

   Combine Chickpeas and Masala

   Add the cooked chickpeas to the pan. Mix well and add a little water to adjust the consistency. Let it cook for about 10 minutes on low heat.

5. 5

   Finish with Garam Masala

   Add garam masala and fresh coriander leaves. Stir and cook for an additional 5 minutes.

6. 6

   Serve

   Serve hot with deep-fried roti bread.