Pindi Chhole

Updated at: Sat, 20 Apr 2024 18:14:43 GMT

Step 1

Grind onions and tomatoes to a paste separately

Step 2

Heat a big pot on a medium flame and add one big spoon of oil

Step 3

Add onion paste and whole spices

Step 4

Keep cooking onion till golden brown, when they start sticking keep adding a bit of water to prevent browning

Step 5

Heat one cup of water in a separate pan, boil (water should a reduce by a bit) and add tea leaves. Once they get to a roaring boil turn off the heat.

Step 6

Dry roast the kasoori methi in a small pan

Step 7

After onions are golden brown, add ginger garlic paste, and then tomato paste

Step 8

Immediately add salt and then cook the tomatoes

Step 9

Once the oil separates, add the ground spices

Step 10

Cook for 2-3 minutes (At this point you should be cooking for ~12 minutes)

Step 11

Now add the chickpea and sieve the brewed tea into the pot.

Step 12

Add the baking soda and stir. They should start frothing up.

Step 13

Put on the lid and cook for 10-15 minutes

Step 14

Take off the lid and add the roasted kasoori methi

Step 15

For the tadka, heat ghee, add hing, ginger and green chilly and add to chhole

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