By: Payal
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Amritsari Pindi Chole is a dish we all want to perfect, but let's be real, it doesn't always turn out the way we hope. Here are tips to make the perfect chole every single time.
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Soak the chickpeas overnight or at least for 6-7 hours. If you're like me & forget these things, a quick soak in hot water can save the day.
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When soaking the chickpeas, throw in a bundle of tea leaves & dried gooseberry. You get that gorgeous colour and the flavour will also be on point.
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Always cook your chole in an iron kadhai. It gives the dish a deep, rich colour, adding that authentic touch we're all looking for.
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The secret to killer Amritsari Pindi Chole? Dried pomegranate seeds. They add a tangy kick and help with digestion too-a win-win.
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Roast whole coriander, cumin, red chillies, and black pepper until golden brown. Once cooled, grind them up and you're ready to go.
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More Kitchen Tips:
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