PINDI CHHOLE

“Bhature bhi bula lo.”

Dark, tangy Punjabi chhole with Sunder Chhole Masala.

TIME 50 minSERVES 4DIET VeganHOST Bunty

SAMAAN

01Pressure cook chana with tea bags, salt and water for 5 whistles. Discard tea bags.

02Heat oil, fry onion until deep brown. Add ginger-garlic paste.

03Add tomato, chilli and chhole masala. Cook until oil separates.

04Add chana with some cooking water. Mash a few chana and simmer 15 minutes.

05Finish with amchur, ginger juliennes and green chilli.

BUNTY KA TIP“Chief Mirchi Officer approved. Sunder daalo, swaad badhao.”Tea during cooking gives chhole their dark colour without changing taste.

Why are chhole black?

Tea leaves or amla are boiled with the chana, which darkens it.

What do I serve with chhole?

Bhature, kulcha, puri or jeera rice.