Pindi Chole
Ingredients
Pindi Chole
- 2 cups dry chickpeas soaked for 8 hours or overnight
- 1 cinnamon stick
- 4 green cardamoms
- 1 black cardamom
- ½ tsp black peppercorns
- 2 black tea bags *or 2 tbsp loose-leaf tea in muslin cloth
- ½ tsp baking soda
- ½ tbsp salt + more to taste
- water
- 6 tbsp pindi chole masala
- 2 inch ginger, thinly sliced
- 4 green chilis, halved lengthwise
- 4 tbsp vegan butter, melted
Bhature
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup plant-based yogurt
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp sugar
- ¾ cup water or until it comes together
- ⅓ cup neutral oil for frying
Pindi Chole Masala
- 2 bay leaves
- 2 dried red chilis
- 10 cloves
- ½ tbsp black peppercorns
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 star anise
- 1 cinnamon stick
- 6 green cardamom
- 2 black cardamom
- 3 tbsp anardana (pomegranate seed) powder
- 2 tbsp kasoori methi (dried fenugreek leaves)
- ¼ tsp fenugreek seeds
- ½ tbsp kashmiri chili powder
- 1 tbsp amchur (dried mango powder)
- 2 tsp kala namak (black salt)
Instructions
Pindi Chole
- To a pressure cooker, add soaked chickpeas, the whole spices, tea bags, baking soda, salt, and enough water to just cover the chickpeas. Pressure cook on medium-high heat for 3-4 whistles. They should be really soft and tender.
- Take out the larger whole spices and the tea bags. Reserve the dark water in the pressure cooker and put only the chickpeas in a cast-iron pan and let them cool down a little.
- Add the pindi chole masala, sliced ginger, and green chilis. Rest for 30 minutes. Add most of the reserved water and simmer for 20 minutes on low to medium flame. Lastly, add butter and the rest of the water and let it sit for another 30 minutes...the wait is worth it! Garnish with fresh ginger and cilantro.
Bhature
- Add all-purpose flour, whole wheat flour, baking soda, salt, and sugar to a bowl. Mix to combine.
- Add yogurt and a little water at a time until it comes together.
- Fry in neutral oil over medium heat until golden and crisp on both sides.
Pindi Chole Masala
- Dry roast (no oil) bay leaves, dried red chilis, cloves, black peppercorns, coriander seeds, cumin seeds, star anise, and the cinnamon stick for a few minutes over medium heat.
- Add anardana powder, kasoori methi, and fenugreek seeds and combine with everything for a few minutes.
- In a spice grinder or small processor, process the spices with kashmiri chili powder, amchur, and kala namak.