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Jammu wale chole | pindi chole recipe | naan wale chole | Jammu street food chole

blessmyfoodbypayal
Jammu wale chole are basically popular pindi chole made without onion & garlic worth cherishing with naan or bhature.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine Indian, Jammu, punjabi
Servings 6

Ingredients
  

For soaking

  • 1 cup Kabuli chana/white chickpeas/Garbanzo beans
  • 1/4 cup chana dal/ yellow split peas
  • Water as per need

For pressure cooking

  • Soaked Kabuli chana & dal
  • 1 piece of cinnamon 2 inches
  • 1 tsp tea leaves
  • Salt to taste
  • Water an inch above the chana

For Tadka

  • Boiled chana
  • 1 bay leaf
  • 2 dry red chillies
  • 4 cloves
  • 1 tbsp roasted cumin powder
  • 1/2 tbsp anardana powder/ dry mango powder
  • 1/2 tbsp coriander powder/dhania powder
  • 10-12 Ginger juliennes 2 inch pieces
  • 1 tsp red chilli powder
  • Very small piece of jaggery optional
  • 2 tbsp oil

Instructions
 

Soaking process

  • Wash & soak Kabuli chana & chana dal in sufficient quantity of water at night or for 8-10 hours.

pressure cooking process

  • Drain water from chana in the morning and transfer chana in pressure cooker.
  • Add water an inch above the chane.
  • Add cinnamon stick, salt and tea leaves in the pressure cooker. Yes, you read it right. Tea leaves direct into pressure cooker. Don't worry. This is tried & tested method.
  • Give 1st whistle on high flame and 4 more whistles on medium flame.

Tadka process

  • Place a kadai on flame. Better if you use iron kadai because it gives better results when making pindi chole.
  • Add oil in kadai & thereafter when the oil is slightly hot, add ginger juliennes & saute them till they turn golden brown.
  • Add dry red chillies, bay leaf & cloves. Saute for few seconds and switch off the flame.
  • Now add roasted cumin powder, anardana powder, coriander powder & red chilli powder.
  • Switch on the flame to and saute these spices for couple of seconds on low heat.
  • Transfer boiled chole in kadai. Mash a few of them to bring nice base and thickness in the gravy.
  • Add a very small piece of jaggery & let chole simmer on low flame for 5 minutes.
  • Your jammu wale chole/pindi chole is ready.

Notes

  1. If you don't have or don't wanna add, skip chana dal. Go ahead with kabuli chana only.
  2. Repeating it again... don't worry about the adding of tea leaves directly into water for steaming. Once cooked, no one can ever imagine or search even a bit of tea leaves in chole. So go ahead without hesitation.
  3. Roasted cumin powder is made by dry roasting cumin seeds on hot tawa & when they turned somewhat blackish, powdered them in grinder.
  4. Anardana powder and coriander powder is also made by grinding anardana & coriander seeds separately.
  5. Ginger juliennes means ginger cut into long but very thin strips.
  6. While adding spices, flame was switched off to prevent spices from burning.
  7. Let cooked chole stay in iron kadhai for half an hour for more good colour.
Keyword chane, chole, naan wale chole, pindi chole