mearl223 On October - 14 - 2009

Pindi Chholay

A unique take on chholay, a North Indian chickpeas gravy, this time cooked with tea bags.



PrepTime 10mins – CookTime 15mins – Serves 4




1 cup chickpeas/ garbanzo beans soaked overnight at room temp.

1 chopped onion
1 potato – diced
2 tea bags
2″ ginger piece – minced/ finely grated
1 finely chopped garlic clove
3 ripe tomatoes – finely chopped
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tbsp coriander pwd
1 tsp red chilli pwd
1 tbsp amchur (dried mango) pwd
1 slit green chili
Salt & pepper to taste
Cooking Oil
Garnish items: ginger juliennes, chopped coriander leaves & raw onion rings

Cooking Instructions:

1. Boil the tea bags in 3 cups water & then use this tea-water to pressure cook the chickpeas, adding salt to taste.

2. In a kadai, heat oil & fry the potatoes & set aside.

3. In the same oil, fry the onions well.

4. Then add the ginger, garlic, turmeric, cumin, chili pwd, amchur pwd, coriander pwd – Fry well for a minute.

5. Then add the fried potatoes, slit green chilli, boiled chickpeas, salt & pepper.

6. Add water if you need a more fluid gravy as opposed to a thick one.

7. Cover & cook for 2 minutes (simmer).

8. Heat 1 tbsp oil or ghee in a tempering pan, fry the ginger juliennes in it & toss it over the gravy. Stir lightly & superficially.

9. Garnish with onion rings, lemon wedges & chopped coriander – Serve with hot rice, rotis, bathuras or parathas.

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