Amritsari Pindi Chole recipe
Category
🦄
CreativityTranscript
00:00 Hello friends, welcome to my channel
00:02 Today I have brought you another very famous, popular and delicious recipe
00:08 In which I am going to make chole
00:10 And this is a special type of chole, that is Amritsari Pindi Chole
00:13 A lot of people have requested me to make Amritsari Pindi Chole
00:17 Which means this is the most requested video on my channel
00:20 So I thought I will make this chole and share with you how to make its masala, that is, chole masala
00:26 So let's start, what's the delay, let's get started
00:30 So first of all we need chole, so I took 1 cup chole here
00:34 Which I soaked overnight, that means you have to soak chole overnight
00:38 And after that I have added it to a pressure cooker
00:41 Along with this, I have made a bottle in which I have added 2 spoons of tea leaves
00:47 And if you have tea bags, then you can add 2 tea bags
00:51 I don't have tea bags right now, so I made a bottle like this
00:54 I have added 2 spoons of tea leaves to it and I have added it along with chole
01:00 Now we will add water to it, so I am adding 2.5 to 3 cups of water for 1 cup of chole
01:06 Now we will add some other things to it, so first of all let's add salt
01:12 You can add salt according to your taste
01:15 Along with this, I will add baking soda to it, here I am using 1/8th teaspoon baking soda
01:22 By adding baking soda, your chole will get soaked overnight and also get soft
01:29 So adding a little baking soda to it is very beneficial
01:32 So I have used 1/8th teaspoon baking soda here
01:36 Along with that, I will add some whole spices to it
01:41 Because when we make chole regularly, if we add whole spices to it,
01:44 When they come to the mouth, they taste very bad
01:47 So I add whole spices while boiling chole, which makes it very fragrant
01:53 So I have added 2 bay leaves
01:56 1 cinnamon stick, which is about 2 to 3 inches
02:02 And along with that, I have added 2 black cardamoms
02:07 Along with that, I have added 3 to 4 cloves
02:13 And along with that, I have added 2 to 3 green cardamoms
02:19 So I have added all the ingredients to it
02:21 Now we will cover it and pressure cook it for about 4 whistles
02:26 Because we have added baking soda and soaked chole overnight, so it won't take long to get soft
02:32 These chole will get soft in 4 whistles
02:35 And we have to cook these chole properly because in Amritsari Pindi Chole, chole is also mashed
02:42 So you make it soft, till then we will make the masala
02:46 So first of all, I have added salt to the masala
02:49 You can add salt according to your taste and if you want, you can skip it
02:53 Because when you make regular chole masala, you can add salt separately
02:58 So if you want, you can add salt to the masala or not
03:01 1 teaspoon red chilli powder
03:04 1/2 teaspoon turmeric powder
03:08 Along with that, I am adding 1 teaspoon coriander powder
03:13 Along with that, I am adding 1 teaspoon garam masala powder
03:20 I have roasted 1 teaspoon pomegranate milk on a dry pan and then I have coarsely crushed it
03:29 And I have added it
03:31 Along with that, I have added 1 teaspoon cumin powder
03:33 I already had roasted cumin powder, so I have added that
03:38 1/2 teaspoon rock salt
03:42 1/4 teaspoon asafoetida
03:48 And along with that, I am adding 1 teaspoon dry mango powder
04:01 I will mix these all
04:03 And I forgot to add one important ingredient, which I will add now
04:08 That is 1 teaspoon fenugreek leaves powder
04:12 This is the powder of the dry fenugreek leaves that we add
04:17 If you don't have this powder, you can add the dry fenugreek leaves
04:20 Which is the dry fenugreek leaves that you add regularly
04:23 So the masala is ready, let's check the chole
04:26 I have added 4 whistles and the chole have turned black
04:29 And the water has also increased
04:31 Let's check the chole, they have turned soft and this is how we need them to make this recipe
04:38 I will separate the water and the chole
04:41 And then I will show you the masala that we have made
04:44 It is ready
04:45 These three things are very important to make these chole
04:48 First is the masala
04:50 And then the boiled chole that we have kept, I have separated them
04:53 And along with that, the water is very fragrant because it has the aroma of whole spices
04:58 And along with that, this is the dark colored water that we need to make the chole black
05:02 So I have kept it aside to add it, we don't have to discard it
05:07 All three things are ready, let's prepare the masala
05:10 I have heated 3 tablespoons of oil
05:12 I have added one medium sized onion which I have made a paste of it in a blender
05:18 And then I have added the onion paste to the hot oil
05:21 We will saute it a little
05:23 After sauteing the onion for about a minute, I have added 1.5 tablespoons of ginger garlic paste
05:36 Let's mix it well with the onion
05:38 And now we will roast it in the same way for a minute
05:46 So I have roasted the ginger garlic paste with the onion
05:53 Now I have made a puree of two medium sized tomatoes which I have simply blended
05:58 If you don't want to make puree, you can also grate it
06:01 So it is up to you whether you add it after grating it or after making puree
06:06 So I have added two medium sized tomatoes after making puree
06:10 And now we will cook it well so that the tomatoes cook well with the ginger garlic paste
06:15 And after that we will add the masala
06:18 So we are cooking it for a minute or two
06:22 But we will cover it and cook it for a minute or two so that the oil separates well
06:27 So I have covered it
06:29 And we will let it cook for two minutes on high flame
06:34 So now let's remove the lid and see
06:42 It's been two minutes and you can see that the oil has started to surface out
06:47 So now it's time to add the dry spices that we prepared separately
06:55 So we will add the dry spices and stir it quickly
07:08 And because this masala has pomegranate seeds and cumin seeds, it adds a very nice color
07:15 And we had already made the chhole black
07:17 So when we roast it with the masala, it gives a very nice color to the chhole
07:21 So the masala is ready
07:23 Now we will add the boiled chhole that we had kept separately
07:28 So
07:30 So after adding the chhole, mix it well
07:45 And after that we will add the water that we had kept separately
07:50 That is, we do not throw the water in which we have boiled the chhole
07:53 In that, we had discarded the whole spices and strained the water
07:57 So water is very important because tea leaves are added to boil this water
08:02 Along with that, it also has the flavor of boiled chhole
08:07 Along with that, we had added whole spices to it
08:09 So this water becomes very fragrant
08:11 So we have added this water to set the consistency of the gravy
08:15 And along with that, the chhole should be cooked
08:17 So I have kept this water in a little more quantity
08:19 So that if we want to serve it in a little while, we can use this water to dilute its consistency
08:27 Because when you keep chhole for a while, it becomes thick
08:30 So whenever you start serving it, add a little water to set its consistency
08:34 And then serve it to anyone hot
08:36 After a while, even after 2 hours, even after 3 hours
08:39 So that's why I have kept this water separately
08:42 I had added about 1.5 cups of water, I have covered it and cooked it for 2 more minutes
08:46 So that the oil oozes out
08:48 So you can see, the oil is starting to show up well
08:50 Now I am using this type of masher
08:52 You can use any masher or any spatula
08:56 And in this way, you can mash a little chhole
09:02 It gives a real taste to this gravy
09:04 This chhole pendi
09:06 Because when we crush the chhole with this masher, it becomes a very thick gravy
09:12 And that is the real taste of this gravy
09:14 That there are some mashed chhole and some whole chhole in it
09:17 So it tastes really good with spices
09:19 So I have mashed it
09:21 And it has become a very thick gravy
09:24 And this is the reason to keep some water
09:27 When you mash it, you will keep it like this for a while
09:29 So after a while you will see that the gravy has become thick
09:32 So just add a little water at that time
09:34 And dilute it, you can serve it hot
09:38 So we will cover it for 2-3 minutes and cook it
09:41 And I have cooked it for 2-3 minutes
09:49 You can see, the oil has started to show up
09:52 It means that the chhole are cooked well
09:55 And now you must be thinking that is this the only chhole
09:58 But these chhole are not over yet
10:00 Now the essence of this recipe is its tempering
10:06 So this chhole masala is ready
10:08 Now we will put a good tempering on it
10:10 Which gives it a very good color and a very good aroma
10:14 So the chhole are already cooked well
10:16 See how good these chhole are looking
10:19 So let's turn off the flame and plate it
10:22 Which means you can take it out from the plate on which you want to serve it
10:26 And we will pour the tempering on it
10:28 So let's take it out first
10:30 So I will serve it in this bowl
10:34 So I have taken out the chhole
10:36 And these chhole are looking very delicious
10:40 But when we add the tempering on it, it will double its life
10:44 Which means that is the real essence of this recipe
10:47 So we have taken out the chhole, now let's go to put the tempering
10:50 So first we use less oil in this recipe
10:54 Because we will add this amazing tempering on top
10:57 So I have heated 2 tablespoons of oil
10:59 2-3 chopped garlic cloves
11:02 If you don't want to add garlic, then don't add it at all
11:05 But this adds a very good aroma to the chhole
11:10 So if you eat garlic, then definitely add this garlic tempering on top
11:15 Along with this, I have kept roasted cumin seeds
11:20 I have roasted 2 tablespoons of cumin seeds on the pan
11:25 And make it dark while roasting
11:27 And then add it after roasting
11:29 Along with that, 3 chopped green chilies and 1 tablespoon of red chili powder
11:32 And at the same time, you have to turn off the flame of the gas
11:35 And pour this tempering directly on top of the chhole
11:38 So definitely turn off the flame of the gas
11:41 Because if you are adding dry spices in hot oil
11:43 Then your spices will burn in a second or two
11:47 So turn off the flame of the gas and add the tempering directly on top of the chhole
11:53 So it already has a very good aroma
11:56 Because it has garlic and fried green chilies
12:01 So our Amritsari Pindi Chhole is ready
12:04 You can see the color is amazing
12:06 I will show you in close-up
12:08 See this
12:10 It has a very thick gravy
12:12 The color is very beautiful
12:15 Because these are very dark colored chhole
12:17 And when we temper it with red chili powder and add roasted cumin seeds on top
12:21 Then the color becomes very dark
12:23 And when we add these fried green chilies on top
12:27 Then it looks very beautiful
12:29 And it also looks very crunchy
12:31 So our Amritsari Pindi Chhole is ready
12:34 It looks very delicious
12:36 And see this
12:38 So I hope you liked this recipe
12:43 You can enjoy this with bhatura
12:45 But today I am serving it as a thali with poori
12:48 And it also has cumin rice
12:50 So you can serve it with cumin rice, poori or bhatura
12:56 It goes very well with all these things
12:59 It goes very well with all these things
13:02 So I hope you liked this recipe which I tried to bring to you in a very simple and easy way
13:08 If you liked this recipe or if you liked this video
13:12 Then please don't forget to like it
13:14 And if you like my channel videos
13:17 Then don't forget to subscribe to my channel
13:20 So this was all for today guys
13:22 I will come back very soon with a new recipe
13:24 That is, we will meet tomorrow with a new recipe
13:26 Till then enjoy this delicious Amritsari Pindi Chhole
13:30 And have a lovely time with your family, friends and loved ones
13:33 God bless, bye bye and take care
13:35 (upbeat music)