I have been making rase ke chole (chana in gravy) for a number of years now. I recently tried to make pindi chana, which is spicy chana masala with much less gravy; in fact, the gravy has a thick saucy consistency. It goes best with bhature or poori.
I had invited some guests over for lunch a while back, and I made Pindi Chole following Nita Mehta’s recipe from her book “Learn to Cook with Nita Mehta”. I had not tried this recipe before (a big mistake, especially when you’re calling people over; Lesson Learned - always make tried and tested dishes). For this lunch party, I was making twice the quantity of chana from what was listed in Nita’s recipe, so I doubled all the ingredients. The result was not so good; it ended up being too spicy, which I tried to curb by adding a bit of sugar….blah, I was not happy with the outcome.
anardana powder
This weekend I tried the same recipe again, to see if I could make it right by following the recipe to the T.