Youtor
Pindi Chole
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=dQw7MMYUvdM
Subscribe Our Channel For More Videos: / @yumrecipes • Servings - 3 • INGREDIENTS • Chickpeas - 150 grams • Water - 400 milliliters • Cinnamon stick - 1 • Black cardamom - 1 pod • Green cardamom - 2 pods • Bay leaf - 1 • Cloves - 2 pods • Black peppercorns - 3 • Tea bag - 1 • Salt - 1/2 teaspoon • Water - 700 milliliters • Cumin seeds - 1 teaspoon • Coriander seeds - 1 tablespoon • Black peppercorns - 1/2 teaspoon • Cloves - 2 pods • Bay leaf - 1 • Cinnamon stick - 1 • Star anise - 1 • Black cardamom - 1 pod • Green cardamom - 2 pods • Mace - 1 • Dry red chili - 3 • Dry fenugreek leaves - 1 teaspoon • Fenugreek seeds - 1/4 teaspoon • Pomegranate seeds powder - 1 teaspoon • Red chili - 1 teaspoon • Black salt - 1/2 teaspoon • Dry mango powder - 1 teaspoon • Ghee - 35 milliliters • Asafoetida - 1/4 teaspoon • Ginger - 1 tablespoon • Green chili - 4 • Prepared pindi masala - 2 tablespoons • Salt - 1/2 teaspoon • Coriander - 1 tablespoon • Ginger - for garnishing • PREPARATION • 1. In a bowl, add 150 grams chickpeas, 400 milliliters water and soak for 5 - 6 hours. • 2. Take a muslin cloth, add 1 cinnamon stick, 1 pod black cardamom, 2 pods green cardamom, 1 bay leaf, 2 pods cloves, 3 black peppercorns and tie a knot to make a potli. Keep aside. • 3. Take a pressure cooker, add soaked chickpeas, prepared potli, 1 tea bag, 1/2 teaspoon salt, 700 milliliters water and mix it well. • 4. Cover it with lid and cook until 3 - 4 whistles. • 5. Open the lid, remove tea and potli from it. • 6. Remove it from heat and strain the water. Keep aside. • 7. Take a pan, add 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 1/2 teaspoon black peppercorns, 2 pods cloves, 1 bay leaf, 1 cinnamon stick, 1 star anise, 1 pod black cardamom, 2 pods green cardamom, 1 mace, 3 dry red chili and roast for 2 - 3 minutes. • 8. Add 1 teaspoon dry fenugreek leaves, 1/4 teaspoon fenugreek seeds, 1 teaspoon pomegranate seeds powder and roast for 1 - 2 minutes. • 9. Remove it from heat and transfer this into a blender. • 10. Add 1 teaspoon red chili, 1/2 teaspoon black salt, 1 teaspoon dry mango powder and blend it well. Keep aside. • 11. Heat 35 milliliters ghee in a pan, add 1/4 teaspoon asafoetida, 1 tablespoon ginger, 4 green chili and stir for minute. • 12. Then, add the boiled chickpeas, 2 tablespoons prepared pindi masala, 1/2 teaspoon salt and mix it well. • 13. Now, add the reserved boiled chickpea water and mix it well. • 14. Cook for 10 - 12 minutes on medium heat. • 15. Add 1 tablespoon coriander and mix it well. • 16. Cook for a minute and remove it from heat. • 17. Garnish with ginger. • 18. Serve hot. • Official website: • https://www.yumrecipe.in/ • Like us on Facebook • / punjabkesariyum • Follow us on Instagram • / yum.recipe
#############################
