My Mother’s homemade Punjabi Choley Masala takes Punjabi Pindi Choley to a new level all together. It infuses the Choley or Garbanzo with Authentic Punjabi Flavour as well as gives it a dark enriching colour. I have inherited this recipe from Mommy and it never fails me. Simply dry roast the spices and to perfection. You can store this for a long time, a must for your kitchen cabinet.
3. Let the spices cool down a bit. Transfer them to a dry grinder or coffee grinder to grind it into a semi coarse powder.
Transfer it into an air tight container. Stays good for a very long time.
Use them to make your favourite Punjabi Pindi Choley.