HOME MADE RESTAURANT STYLE CHOLLE (CHICKPEAS)

HOME MADE RESTAURANT STYLE  PINDI CHANA   (CHICKPEAS)

 

 

THE LIST OF INDIAN CUISINE IS NEVER COMPLETE IN THE RECIPE BOOK IF YOU HAVE NEVER MADE OR TASTED CHOLLE (CHICKPEAS) . I AM SURE THIS WORLD IS FULL OF NEW RECIPES AND ONE SHOULD ALWAYS TRY MAKING NEW DISHES WHETHER YOU KNOW COOKING OR NOT BUT WE MUST KEEP ON MAKING NEW DIFFERENT FOOD ITEMS BECAUSE LIFE IS ALL ABOUT GOOD TASTE AND GOOD DELICACIES 

 

Ingredients

HERE ARE THE LINKS TO ALL THE MASALA (INDIAN SPICES)

 

FIRSTLY, Kabuli Channa/Cholle (Chick Peas) 1 and a Half Cup Soaked Overnight At least 7 -8 hours

Baking Soda ( Meetha Soda )  A Pinch 

2 tsp Tea Leaves Boiled In 1.5 Glass Water or 1 Tea Bag In 2.5 glass water

Salt 2 tsp (Or According to taste)

Bay leaf - 2  (Tej Patta)

A Stick of Cinnamon (Daal Chinni)

Moti Ellachi (Thick Black Cardamom) - 1

Loong 3 to 4 ( Cloves ) 

Dry Amla (Dry Indian Gooseberry) - 6 to 7 pieces Add while boiling for black colour

Cooking Oil 2 Large Serving Spoons 

Onion 2 Medium Grind And Make a Paste

Ginger Garlic Paste 1 Tbsp or Garlic 4 5 Grind with Onion 

Tomatoes - 4 Medium Sized Make Puree

Anaar Daana (Dry Pomegranate) - 1/4 tsp Grind with Onion (Skip if you don't want it too Sour)

Kashmiri Red Chilli Powder - 1 tsp 

Haldi (Turmeric powder) - 1/2 tsp

Garam Masala - 1 Tsp 

Dhaniya Powder (Coriander powder )- 1.5 tsp Full

Channa Masala - 2 Full Normal Spoons 

Black Pepper (kaali mirchi) - 1/4 tsp 

Bhuna Jeera ( Roasted Cumin Seeds) - Half tsp

Roasted kastori methi ( Dry Fenugreek Leaves ) - little 

Ghee - 1tbsp 

2 Green Chillies (Hari Mirchi ) - Slit it into 2 Long Pieces

Thin Slices of Ginger (adrak )

Ajwain (Carom Seeds ) - 1/4 tsp

Some Coriander Leaves ( Dhania Leaves )

LETS START 

FIRST TAKE A PRESSURE COOKER AND ADD OVERNIGHT SOAKED CHICKPEAS ( WHITE CHANNA) IN IT. REMEMBER TO DRAIN OUT THE WATER COMPLETELY IN WHICH IT WAS SOAKED OVERNIGHT.

THEN ADD

 1 TSP SALT

A PINCH OF BAKING SODA

SOME DRY AMLA (GOOSEBERRY)

TEJ PATTA (BAY LEAF)

DAL CHINNI STICK (CINNAMON STICK) 

MOTI BLACK ELLACHI (CARDAMOM BLACK)

LOONG (CLOVES)

ADD 2 GLASSES OF TEA LEAVES WATER ( BOILED WATER WITH TEA LEAVES IN IT ) TO THESE INGREDIENTS AND CLOSE THE LID. IF YOU FEEL THE CHICKPEAS ARE NOT PROPERLY SOAKED IN WATER THEN ADD SOME MORE PLAIN WATER TO IT.

KEEP IT ON HIGH FLAME FOR 7 TO 8 WHISTLES. THEN KEEP IT ON LOW FLAME FOR ANOTHER 5 MINUTES.

TILL THE TIME THE CHICKPEAS ARE GETTING READY LETS START MAKING THE MAIN CURRY.

TAKE A BIG UTENSIL (KADHAYI) OR A WOK AND ADD COOKING OIL AND THEN AFTER 2 MINUTES ADD ONION PASTE TO IT.

COOK IT ON HIGH FLAME TILL THE ONIONS ARE BROWN IN COLOUR. ADD LITTLE WATER AND THEN COOK FOR ANOTHER 2 MINUTES , NOW ADD ONION GARLIC PASTE AND COOK FOR 2 MINUTES.

THEN ADD TOMATOES PUREE. WITH THAT ADD

SALT 

RED CHILLY POWDER

DHANIA POWDER(CORIANDER POWDER)

HALDI (TURMERIC POWDER)

CHANAA MASALA

 ACCORDING TO THE QUANTITIES MENTIONED ABOVE.👆

NOW ON HIGH FLAME COVER THIS WITH A LID AND LET IT COOK FOR SOME TIME. KEEP STIRRING IT SO THAT IT SHOULD NOT BURN, KEEP STIRRING AFTER 2 TO 3 MINUTES. THEN COOK IT TILL THE ONION TOMATO MIXTURE IS PROPERLY COOKED AND IT BECOMES DRY. ADD KASTURI METHI AT THIS TIME BY RUBBING IT INTO YOUR PALMS. 

YOU WILL NOTICE THE OIL WILL GET SEPARATED FROM THE PASTE. ADD HALF CUP OF WATER AND COOK FOR ANOTHER 5 MINUTES AND THEN YOUR MASALA (CURRY )IS READY.

ADD CHANNA (CHICKPEAS ) WITH ITS WATER TO THIS CURRY AND MIX IT WELL. NOW USE A VEGETABLE MASHER TO MASH SOME CHANNA AND ADD 1 CUP OF WATER.

 LET IT BOIL FOR 5 MINUTES.

NOW TAKE A SMALL PAN AND ADD GHEE TO IT, LET IT WARM FOR A MINUTES THEN 

ADD SLICED GINGER

AJWAIN ( CAROM SEEDS)

GREEN CHILLIES SLICED

AND FRY IT FOR 1 MINUTE AND POUR IT ON YOUR CHANNA.

MIX WELL AND TASTE THE SALT.

NOW ADD SOME CORIANDER LEAVES (DHANIA LEAVES),

AND YOUR RESTAURANT STYLE PINDI CHANNA IS READY 

SERVE IT WITH BHATHURA (INDIAN BREAD) OR RICE. 

GARNISH WITH ONION RINGS AND SERVE HOT.

 

 

 

 

 

 PEOPLE ASK ME WHERE TO GET THE ITEMS GIVEN IN THE VIDEOS SO I AM PROVIDING MOST OF THE MY OWN TESTED ITEM FROM YEARS IN LINKS BELOW 🠇🠇

 SMALL PAN 

  INDIAN SPICES

KADHAYI

 PRESSURE COOKER

WATCH VIDEO HERE👇

 

WHAT WE WILL BE COOKING NEXT