How to make Chana Pindi Recipe - Tangy and spicy chickpeas Rawalpindi style

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) ( काबुली चना ) ,

Cuisine : Punjabi

Course : Main Course_Veg

Chana Pindi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Chana Pindi checkout Kale Chholay , Palak Chole , Jain Punjabi Chole , Aloo Chole . You can also find more Main Course_Veg recipes like Oi Sobaegi, Vatana Ani Batata Ambat, Mirchi Ka Salan, Makhanwala Paneer. Or try out these recipes from Punjabi Cuisine like Paneer Tikka Masala, Chole Chana Dal, Bajra aur Kaddu ka Parantha, Aamb Da Achar.

Chana Pindi Recipe Card

Chana Pindi
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Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Chana Pindi

  • Chickpeas (kabuli chana) soaked overnight 1 1/2 cups

  • Tea bags 2

  • Salt to taste

  • Pomegranate seeds (anardana) 1 tablespoon

  • Coriander seeds 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Ghee 4 tablespoon

  • Cumin seeds 1 1/2 teaspoon

  • Onions chopped 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Cumin powder 2 tablespoons

  • Coriander powder 2 tablespoons

  • Tomatoes quartered 2 medium

  • Green chillies slit 4-6

  • Garam masala powder 1 teaspoon

Method

Step 1

Take soaked chana in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags.

Step 2

Dry roast anardana, coriander seeds, half the turmeric powder, half the red chilli powder, amchur and powder. This is the chana masala. Heat three tablespoons ghee in a iron kadai.

Step 3

Add one teaspoon cumin seeds and sauté till it changes colour. Add onions and sauté till golden.

Step 4

Add ginger paste, garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté.

Step 5

Add boiled chana, salt and some cooking liquour and mix. Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss.

Step 6

Stir and press the tomatoes lightly. Add a little water and cook for two minutes. Add to the chana along with chole masala and garam masala.

Step 7

Stir to mix well and cook for fifteen to twenty minutes on low heat.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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