Shahi Pindi Chhole | How to make Shahi Pindi Chhole

By Kriti Arora  |  3rd May 2017  |  
5.0 from 1 review Rate It!
  • Shahi Pindi Chhole, How to make Shahi Pindi Chhole
Shahi Pindi Chholeby Kriti Arora
  • Prep Time

    5

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

22

1





About Shahi Pindi Chhole Recipe

Shahi Pindi Chhole is an authentic dish which is perfect to serve on all occasions. The Shahi Pindi Chhole is delicious and has an amazing aroma. Shahi Pindi Chhole by Kriti Arora will help you to prepare the perfect Shahi Pindi Chhole in your kitchen at home. Shahi Pindi Chhole needs 5 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Shahi Pindi Chhole. This makes it easy to learn how to make the delicious Shahi Pindi Chhole. In case you have any questions on how to make the Shahi Pindi Chhole you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Kriti Arora. Shahi Pindi Chhole will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Shahi Pindi Chhole

Ingredients to make Shahi Pindi Chhole

  • Soaked Chickpeas 250gm
  • Tea leaves 2 tablespoons
  • Bay leaves 2 no.
  • Cloves 4
  • Cinnamon 2 sticks
  • Green Cardamom 4
  • Black Cardamom 1
  • Salt 1 tablespoon
  • Red chilli powder 1 teaspoon
  • Jeera powder 1 teaspoon
  • Anardana 1 teaspoon
  • Amchoor 1 teaspoon
  • Kasoori methi 1 teaspoon
  • Black salt 1 teaspoon
  • Cooking oil 3 tablespoon
  • Chopped ginger 1 tablespoon
  • Pounded garlic 3
  • Ajwain 1 teaspoon
  • Slit green chilli 2
  • Onion rings for garnish
  • Tomato rings for garnish

How to make Shahi Pindi Chhole

  1. Prepare a packet in a muslin cloth. Put tea leaves and all whole spices ( cinnamon, cardamom, cloves, bay leaf etc).
  2. Boil the soaked chickpeas in 1/2 litre water, cloth bag and 1/2 tablespoon of salt for 20 minutes.
  3. After boiling, strain the chickpeas and keep the water aside.
  4. Put chickpeas in a pan. Sprinkle all the powdered spices ( red chilli powder, amchur, Anardana, jeera powder, dry coriander powder, Kasuri methi etc.) properly and don't mix. Keep it aside
  5. Heat oil in a pan. Add ajwain, chopped ginger, slit green chillies and pounded garlic and cook it properly.
  6. Now put this hot and aromatic oil with ginger, garlic, ajwain and chilli over the chickpeas and spices.
  7. Now put it on the flame. Add remaining water in it, stir it and allow it to cook. Turn off the flame
  8. Shahi Pindi Chhole is ready. Serve it with onion and tomato rings, garnished with slit green chillies.

My Tip:

Hot oil over the spices will cook all the spices and will go till the base, giving a special taste to chickpeas. So don't mix the spices sprinkled over chickpeas until water is added into it

Reviews for Shahi Pindi Chhole (1)

Promila Arora7 months ago

Easy and tasty
Reply

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