How to make 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.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Dried pomegrante seeds
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Chana Pindi checkout Kale Chholay, Jain Punjabi Chole, Chole Chana Dal, Sindhi Chana . You can also find more Main Course Vegetarian recipes like Jain Punjabi Chole, Spinach Gnocchi in Cheese Garlic Sauce, Creamy Mushroom, Mixed Vegetable Dhamaka Chana.
Chana Pindi Recipe Card
Along with rotis, rice or bhature – pindi chana is always a great dish to eat. In this Punjabi recipe, boiled chickpeas are cooked in an onion tomato masala and whole spices into a delicious vegetarian curry. If you cook the chickpeas in advance this recipe can be made in minutes.
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chana Pindi Recipe
Chickpeas (kabuli chana) soaked overnight 1 1/2 cups
Dried pomegrante seeds 1 tablespoon
Tea bags 2
Salt to taste
Coriander seeds 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Dry mango powder (amchur) 1/2 teaspoon
Ghee 4 tablespoons
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. Serve hot.
Nutrition Info
Calories : 315 Kcal
Carbohydrates : 31.975 gm
Protein : 7.875 gm
Fat : 17.175 gm
Other : 2.455
Best Cooked In
Wonderchef Secura 5 Pressure Cooker 5ltrs
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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.
