छोले बनाने का एकदम नया तरीका एक बार बना लेंगे उंगलियां चाट चाट कर खाएंगे, अमृतसरी पिंडी छोले

Ingredients

• 0.5 cup Kabuli Chickpeas (dry, soaked overnight in plenty of water)
• 0.5 cup Tomato Puree (store‑bought or homemade)
• 2 pieces Potatoes (medium, skins on, cut into bite‑size pieces)
• 2 tablespoon Unsalted Butter (softened, cut into cubes)
• 3 tablespoon Ghee (divided: 2 tbsp for gravy, 1 tbsp for tempering)
• 1 teaspoon Ginger (finely grated)
• 1 tablespoon Green Chili (crushed, seeds removed for less heat if desired)
• 2 tablespoon Cilantro (Coriander Leaves) (finely chopped, plus extra for garnish)
• 1 tablespoon Besan (Gram Flour) (roasted in ghee until golden brown)
• 1 teaspoon Milk Powder (optional, adds richness)
• 1 teaspoon Turmeric Powder (ground)
• 0.5 teaspoon Kashmiri Red Chili Powder (mild, adds color)
• 0.5 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 teaspoon Chaat Masala (optional, for tangy finish)
• 1 tablespoon Chole Masala Powder (store‑bought or homemade blend)
• 0.5 teaspoon Garam Masala Powder (crushed)
• 1 teaspoon Coriander Powder (ground)
• 0.5 teaspoon Roasted Cumin Powder (adds smoky depth)
• 0.25 teaspoon Hing (Asafoetida) (a pinch)
• to taste Salt
• 1 cup Water (adjust for desired consistency)
• 1 piece Bay Leaf
• 1 tablespoon Lemon Juice (for tangy potatoes)

Instructions

1. Soak Chickpeas

   Rinse ½ cup dry Kabuli chickpeas and soak them in plenty of water overnight (at least 8 hours).

   Time: PT8H

2. Prep Vegetables & Spices

   Finely chop cilantro, crush green chili, grate ginger, cut potatoes (skin on) into bite‑size pieces, and measure all spices.

   Time: PT30M

3. Cook Chickpeas in Pressure Cooker

   Drain the soaked chickpeas, add them to the pressure cooker with 1 cup water, 1 bay leaf, ½ tsp salt, 1 tsp ginger, 1 tbsp crushed green chili, ½ tsp turmeric, ½ tsp Kashmiri red chili powder, ½ tsp kasuri methi, 1 tsp coriander powder, ½ tsp roasted cumin powder, ¼ tsp hing, 1 tbsp chole masala, ½ tsp garam masala, 1 tsp chaat masala, ½ cup tomato puree, 2 tbsp butter, 2 tbsp ghee, and the potato pieces. Close the lid and cook on the lowest flame for 40 minutes.

   Time: PT40M

   Temperature: low flame

4. Roast Besan

   In a separate pan, heat 1 tbsp ghee over medium heat, add 1 tbsp besan and stir continuously until it turns golden brown and fragrant (about 5 minutes). Set aside.

   Time: PT5M

   Temperature: medium heat

5. Combine Besan & Milk Powder

   Add the roasted besan and 1 tsp milk powder (if using) to the cooked chickpea mixture, stirring well to integrate and thicken the gravy.

   Time: PT5M

6. Prepare Tangy Potato Tadka

   In a small skillet, melt 1 tbsp ghee, add 1 tsp grated ginger, 1 tbsp crushed green chili, 2 tbsp chopped cilantro, 1 tsp kasuri methi, and a pinch of red chili powder. Sauté for 2 minutes until aromatic, then add the cooked potato pieces, sprinkle a little salt, and toss gently.

   Time: PT5M

   Temperature: medium heat

7. Final Assembly & Garnish

   Transfer the chickpea gravy back to the large kadhai if not already there, add the tangy potatoes, stir gently, and simmer for another 5 minutes on low flame. Garnish with remaining chopped cilantro and a drizzle of melted ghee.

   Time: PT5M

   Temperature: low flame

8. Serve

   Serve hot with roti, bhature, or steamed rice. Optionally, accompany with sliced onions, pickles, and a dollop of yogurt.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Kabuli Chickpeas: Canned chickpeas (drained)
• Instead of Tomato Puree: Fresh pureed tomatoes
• Instead of Potatoes: Sweet potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Ghee: Clarified butter
• Instead of Ginger: Ginger paste
• Instead of Green Chili: Jalapeño, finely chopped
• Instead of Cilantro (Coriander Leaves): Fresh parsley
• Instead of Besan (Gram Flour): All‑purpose flour (will change flavor)
• Instead of Milk Powder: Dry milk, or omit
• Instead of Turmeric Powder: Fresh turmeric paste
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (use less)
• Instead of Chaat Masala: Amchur powder
• Instead of Chole Masala Powder: Garam masala + additional spices
• Instead of Garam Masala Powder: Curry powder
• Instead of Coriander Powder: Fresh cilantro (added at end)
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Hing (Asafoetida): Garlic powder (different flavor)
• Instead of Lemon Juice: Amchur powder

Equipment Needed

• Pressure Cooker
• Large Kadhai or Deep Pan
• Small Skillet
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Spatula / Wooden Spoon

Critical Steps — Do Not Skip

• Soaking the chickpeas overnight
• Cooking chickpeas on low flame for 40 minutes
• Roasting besan until golden brown
• Adding the roasted besan and milk powder to thicken the gravy
• Preparing the tangy potato tadka and adding it at the end

Chef Tips from the Video

• Use fresh ginger and green chili for the brightest flavor.
• Crush kasuri methi between your palms before adding to release its aroma.
• A pinch of hing adds depth; use sparingly.
• Finish with a drizzle of ghee just before serving for extra richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze portions for up to 1 month; thaw overnight before reheating.

Room temperature: Not recommended; may spoil within 2 hours.

Make-Ahead Tips

• Soak chickpeas a day before cooking.
• Roasted besan can be prepared and stored in an airtight jar for up to 2 weeks.
• The gravy can be made a day ahead; reheat gently and add fresh potatoes before serving.

Frequently Asked Questions