Pindi Chana
Pindi Chole is a very popular Punjabi recipe. This recipe originally belongs to a place called Rawalpindi and hence known as Pindi Chana.
Servings Prep Time
6 people 20minutes
Cook Time
20minutes
Servings Prep Time
6 people 20minutes
Cook Time
20minutes
Ingredients
Main Ingredients
Whole Spices used
Other Spice Powders used
To garnish
Instructions
  1. Wash and soak the chickpeas in water over night or for about 6 hours
  2. In a pressure cooker add the chana or chickpeas and tea bag add some water and salt. Put the tea leaves in a muslin cloth and tie it. place this small pouch inside the cooker and boil the chickpeas till they are soft and tender.
  3. Mean while , prepare the fresh spice powder or garam masala for making the curry. Dry roast the cumin seeds, black pepper, cloves cardamoms, fennel seeds, carom seeds , red chili and cinnamon. let the spices cool down and then grind them to make a fine powder.
  4. Heat oil in a pan and add hing and sliced onions. Fry the onions till they turn brown. Now add ginger garlic paste and cook till the raw aroma goes.
  5. Now add turmeric powder and chopped tomatoes and fry this till tomatoes are soft. Add the prepared spice powder or garam masala and cook for a while.
  6. Put black salt and Anardana powder into the pan and mix well. Make sure the flame is low, other wise the spices will burn. Add the chickpeas along with its water and mix well. Cover with lid and cook till all the spices start mixing well with the chickpeas. This should take atleast 10 minutes on medium flame.
  7. After 10 minutes open the lid and add kasuri methi, chopped mint, chopped coriander, cook this for another 5 minutes. Garnish with chopped cilantro leaves and lime juice and serve hot with rice, Parathas , pooris or naan. They taste awesome.
Recipe Notes

1. The amount of chickpeas mentioned in the recipe is for raw chickpeas.
2. The amount of spices can be reduced or increased according to personal choice. If you like more spicy food you can increase the spices little bit and vice versa.
3. In place of tying the ta leaves in a cloth you can also use tea bags to bring color to the recipe.
4. If you think that the curry is more dry, you can add little amount of water to make little gravy.