Pindi Chole
Time breakdown
Ingredients
- Chickpeas (kabuli chana), soaked
- Whole spices (cinnamon, cardamom, cloves, bay leaf)
- Dried amla / tea bag (for colour)
- Anardana and chole masala
- Ginger, julienned
How to Make Pindi Chole
- 1
Pressure-cook the chickpeas with whole spices and a tea bag or amla until soft and dark.
- 2
Drain (keep a little water) and discard the tea bag.
- 3
Heat the Anveshan Ghee and temper more whole spices; add anardana and chole masala.
Tips for the Best Pindi Chole
- ✓Pindi chole is meant to be fairly dry — cook off most of the liquid.
- ✓Anardana (pomegranate seed powder) gives the signature tang and darkness.
Frequently Asked Questions
More about Anveshan Pure Cow Ghee
BENEFITS
You might also like
LunchAchari Paneer
Paneer in a tangy pickle-spiced gravy, tempered with panch phoron in Anveshan Wood-Pressed Mustard Oil.
1 Anveshan · ₹523
LunchAfghani Chaap
Creamy white-gravy soya chaap with cashew, curd and mild spices, browned in Anveshan Wood-Pressed Groundnut Oil and finished with Anveshan Bilona Ghee — a North-Indian restaurant-style favourite.
2 Anveshan · ₹1675
LunchAloo Baingan
A homely dry sabzi of potato and brinjal with panch phoron, cooked in Anveshan Wood-Pressed Mustard Oil.
1 Anveshan · ₹523
LunchAloo Chi Bhaji
A light Maharashtrian potato sabzi with mustard, curry leaves and turmeric, tempered in Anveshan Wood-Pressed Groundnut Oil — the classic filling for a puri-bhaji.
1 Anveshan · ₹425
Pindi Chole
1 Anveshan product · ₹1250
