Chole Pindi Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight and pressure cook until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and onions. Saute until golden brown.
• STEP 3.Add tomatoes, turmeric powder, red chili powder, and other spices. Cook until the oil separates from the masala.
• STEP 4.Add the cooked chickpeas and simmer for a few minutes. Garnish with coriander leaves and serve hot.

Cooking Tips

• You can add a teaspoon of amchur (dry mango powder) for a tangy flavor.
• Serve Chole Pindi with bhature, rice, or naan for a complete meal.
• Garnish with a squeeze of lemon juice for an extra tangy kick.

Storage and Serving

• Leftover Chole Pindi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with your choice of bread or rice.