pindi chole

1. 1

   Soak gram in water for 5 hours, many prefer overnight

2. 2

   Boil gram in enough water to cover, add tea bag.

3. 3

   Once boiled, drain and keep aside.

4. 4

   Take a wok/frying pan and roast garam masala, chana masala, corriander powder, jeera and red chillly powder together.

5. 5

   Till a dark color is achieved and there is pleasant aroma.

6. 6

   Mix dry masala with dry mango powder, add lime juice and boiled chana.

7. 7

   Mix with cut and fold method.

8. 8

   Heat ghee/butter/olive oil separately.

9. 9

   Make a heap of chana coated in masala.

10. 10

    Pour hot ghee over heap of chana and see them sizzle.

11. 11

    Enjoy pindi chole with chapatti, puri or bhatura

* Per serving · 4 servings · Values may vary.

No additional tips available.