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Amritsari Pindi Chole
Ingredients:
For boiling
Chickpeas - soak 2 cups overnight and pressure cook for 3-4 whistle with
Tea leaves - 2 tbsp
WHOLE SPICES
Black cardamom 1
Green cardamom 1
Cloves - 3 NOS.
Cinnamon stick 1
Bay leaf 1-2
Water as required (around 1 inch above the surface of chickpeas)
Salt to taste
Baking soda 1/2 tsp
Let the heat settle down and open the chickpea, make sure it’s cooked

Base Masala / Gravy
OIL 4 TBSP
Ajwain 1 tsp
Jeera 1 tsp
Onion 4 medium chopped
Garlic paste 1 tbsp
Ginger green chili paste 1 tbsp
Turmeric powder 1/2 tsp
Red chili powder Kashmir 1 tbsp
Cumin 1 tsp
Chole Masala 1.5 tbsp
Coriander powder 1 tbsp
Tomato purée 4-5 tomatoes
Salt to taste
End with
Roasted Kasuri methi 1 tbsp
Chole masala large pinch
Coriander leaves

Tadka
1-2 tbsp ghee
1/2 tsp Kashmiri red chili power

Garnish
Ginger juliennes and green chilli slit