How to make Chana With Pudina Flavour

Sanjeev Kapoor

This recipe is contributed by Member Sarika Luthra.

Main Ingredients : Chick peas (kabuli chana) , Mint leaves (पुदीने के पत्ते )

Cuisine : Punjabi

Course : Main Course Vegetarian

Chana With Pudina Flavour

Chana With Pudina Flavour Recipe Card


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.

Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chana With Pudina Flavour Recipe

  • Chick peas (kabuli chana) 1 cup

  • Mint leaves 1 small bunch

  • Oil 2 tablespoons

  • Tamarind paste 1 tablespoon

  • Potato boiled 1

  • Red chilli powder 1 teaspoon

  • Coriander powder 1/2 teaspoon

  • Green chilli chopped 1

  • Chole masala 2 teaspoon

  • Salt to taste

  • Fenugreek leaves (kasoori methi) 1 teaspoon

  • Coriander leaves 2 tablespoon + for garnishing


Step 1

Soak the kabuli chana overnight then boil it with tea leaves to give them black colour.

Step 2

Make a paste of mint adding water according to requirement and keep aside.

Step 3

Heat the oil add mint paste along with tamarind water. Saute it for 3-4 minutes on medium flame.

Step 4

Add the chana. Mix it well add boiled potato, red chilli and coriander powder, green chilli, chole masala, salt, kasoori methi and saute it for five minutes.

Step 5

Garnish with coriander leaves.

Step 6

Serve hot with bhature or puri.

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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 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.