Chana Pindi

Pindi chana or chole is a spicy preparation made by cooking chickpeas with an onion tomato masala. This is a Sanjeev Kapoor exclusive recipe.

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Chana Pindi
Main Ingredients Chickpeas (kabuli chana), Dried pomegrante seeds
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 8-10 hour
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Chana Pindi

  • 1 1/2 cups Chickpeas (kabuli chana) soaked overnight
  • 1 tablespoon Dried pomegrante seeds
  • 2 Tea bags
  • to taste Salt


  1. Take soaked chana in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags.
  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.
  3. Add one teaspoon cumin seeds and sauté till it changes colour. Add onions and sauté till golden.
  4. Add ginger paste, garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté.
  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.
  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.
  7. Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.

Nutrition Info

Calories 315
Carbohydrates 31.975
Protein 7.875
Fat 17.175
Other Fiber 2.455