Punjabi Amritsari Pindi Chana Recipe: The first thought comes to mind of Punjabi recipes when you think you need to eat a little spicy spice. One such recipe is named the Amritsari Pindy Chole. The taste of the amritsari pindi chole is so wonderful. What’s special is that it’s a very quick recipe. You can serve it with both bread and rice.
Ingredients for making marmalade flour chowl-
-250g Pindy Chol
-1 teaspoon tea leaves
-1 tsp cloves
-3-4 Cinnamon
-5-6 green cardamom
-5-6 Large cardamom
-5-6 Ginger
-2-3 Bay leaves
-2-3 green chillies
-1 tsp turmeric
-1 tsp mango powder
-1 teaspoon kasuri methi
-2 tsp celery
-4-5 garlic cloves
-1 tsp tamarind water
-And salt and common salt
-1 tsp red chilli powder
-1 tsp coriander powder
-1 tsp cumin powder
-1 tsp pomegranate powder
Method of making marble pindi chole
To make marbled pindo chowl, first soak the lobster overnight. To darken the cheeks in the morning, take a swatch cloth wrap, add tea leaves, cinnamon, large and small cardamom, bay leaves and make a bundle of it.
Now add the chickpeas and a bundle of spices soaked in the skillet, add salt and water and boil the chickpeas for 1 hour. When the chickpeas are cooked, add turmeric, coriander powder, cumin powder, red chilli powder, pomegranate, mango powder and kosher methi and mix well.
Now heat the oil in a skillet and fry it with celery, ginger, garlic and raw chilli. Now pour this tension on the lobster. Now add water, a pinch of black salt, plain salt and a tablespoon of tamarind water and cook over medium heat. When the chickpeas are cooked, serve with green coriander leaves.
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