Pindi Chana

Pindi Chana

Synonymous with North Indian cuisine my Pindi Chana recipe has truly been perfected over the years. Loved by my close friends and family, this dinner time staple is a must-try. As promised here is the full recipe for all my followers to try out! Do share your feedback on Instagram.

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Course Mains
Servings 4 persons
Prep time 15 mins
Cook time 30 mins

Ingredients for the Pindi Chana

(1 cup = 200 ml; 1 tbsp = 15 ml)

1 cup Chickpeas
2 tbsp Anardana powder
2 tbsp⁣ Coriander powder
1 tbsp⁣ Cumin seed powder
1/2 tsp Haldi powder
1 tsp⁣ Red chili powder
1 tbsp⁣ Kasuri methi dried ( or powder )
1 tbsp Dried pudina powder
1 tsp Amchoor powder
Salt to taste
4 tbsp⁣  Oil
3 tbsp Ghee
2-3 tbsp Adrakh ( chopped finely or sliced finely)
2 tbsp Ajwain  seeds
3 nos ⁣ Green chilies sliced
6-8 cloves Garlic smashed
4 tbsp Tamarind pulp
To garnish Coriander leaves

Ingredients for Bouquet Garni ⁣

(1 cup = 200 ml; 1 tbsp = 15 ml)

2 tbsp Tea powder
2 Tej Patta ⁣
1-2 Elaichi
1-2 Cloves ( pls tie them in a muslin cloth )

Instructions for Pindi Chana

1. Soak the chickpeas overnight. Next morning pressure cook them with the bouquet garni and water. Add salt.
2. Once cooked separate the chickpeas and keep the water aside ⁣
3. Add in all the masalas from (2-10). Do not mix.
4. Heat oil in a pan until hot. Sauté the ajwain seeds, ginger, garlic, and green chilies. Once cooked add the hot oil to the chana with masala on top. Close it with a lid and keep aside to marinate for about 1/2 hr. ⁣
5. Next heat ghee in a pan. Add in the marinated choley. Keep adding a little water ( the chickpea one that was kept aside ). Slow Cook the choley in ghee along with the masalas. Keep stirring from time to time. Once cooked after about 10 min add in the tamarind pulp. Cook for 5 min. Add salt to taste.⁣
6. Do not dry out chickpeas completely. Keep it semi-dry. ( those who like more gravy add the water accordingly).
7. Serve immediately garnished with chopped coriander⁣.
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