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Pindi Chole
By : Method
- Boil the tea bags in 3 cups water
- Use this tea-water to pressure cook the chickpeas, adding salt to taste.
- In a kadai, heat oil & fry the potatoes & set aside.
- In the same oil, fry the onions well & then add the ginger, garlic, turmeric, cumin, chilli powder, amchur powder, coriander powder.
- Fry well for a minute & then add the fried potatoes, slit green chilli, boiled chickpeas, salt & pepper.
- Cover & cook for 2 minutes.
- Heat 1 tbsp oil or ghee in a tempering pan, fry the ginger juliennes in it & toss it over the gravy.
- Garnish & serve with hot rice, rotis, bathuras or parathas.
Ingredients:
225g - flour
1&1/2 tsp baking powder
1/4 tsp - salt
55g - butter
55g - sugar
1 - egg
100 ml - cold milk
A few drops of vanilla essence
1/2 tsp - cinnamom powder
225g - flour
1&1/2 tsp baking powder
1/4 tsp - salt
55g - butter
55g - sugar
1 - egg
100 ml - cold milk
A few drops of vanilla essence
1/2 tsp - cinnamom powder
RECIPES BY MEARL FERNANDES
