Pindi Chana Recipe
Pindi chana makes everyone drool. Serve them with rice, paranthas, naan, poori or chapatti and enjoy eating.
हिन्दी में पढिये : Pindi Chana Recipe
Ingredients for Pindi Chana Recipe
- Chickpea – 1 cup
- Green coriander – 2 tbsp (finely chopped)
- Ginger baton – 1 inch (juliennes)
- Green chilies – 2 (slit)
- Oil – 2-3 tbsp
- Bay leaf – 1
- Cinnamon stick – 1 inch
- Brown cardamom – 2
- Cloves – 4
- Black peppercorns – 6-7
- Ginger paste – 1 tsp
- Dry mango powder - ¼ tsp
- Coriander seeds – 2 tsp
- Pomegranate seeds – 1.5 tsp
- Cumin seeds – 1.5 tsp
- Asafoetida – 1 pinch
- Salt - ¾ tsp or to taste
- Black salt - ½ tsp
- Red chilly powder - ¼ tsp
- Garam masala - ¼ tsp
- Tea bags – 2
How to make Pindi Chana
Soak kabuli chana in water for 8 to 10 hours and later drain out the excess water.
Place these soaked chana along with 1 cup of water, whole spices and tea bag into a pressure cooked. Also add salt, black pepper and mix thoroughly. Close the lid of pressure cooker and let the chana simmer. After one whistle, reduce the flame and let them cook for 4 to 5 more minutes.
After 5 minutes, turn off the flame and let the steam escape on its own. Meanwhile prepare the masala. For this take whole coriander powder, cumin seeds in a wok and roast for 2 to 3 minutes. Stir constantly on low flame and then add dry pomegranate seeds to it and roast for 1 minute. Take out the roasted masalas and let them cool down. Place these roasted spices in a mixer jar and grind to make a fine powder.
When the steam escapes from the pressure cooker, open the lid and remove the teas bag and whole spices from it. Transfer the chanas to a bowl. Keep the remaining water for later use. Press down to check the chana if turned tender but make sure they don't get too soggy.
Heat some oil in a wok and to it add asafoetida, ginger paste, chopped ginger and green chili. Saute on low flame for a while and then add ground masala to it. After this, add remaining water, dry mango powder, garam masala, red chilly powder and remaining salt as well. Mix everything really well and saute them for 2 minutes.
After 2 minutes, add some green coriander to the masala. Stir and cook until water dries out completely. Pindi chana is now done and ready, turn off the flame and take them out in a bowl. Tangy, flavorsome and spicy pindi chana is ready. Serve with chapatti, parantha, naan or rice and relish eating.
Suggestions
- Tea bag is added to give nice color to the chanas.
- Instead of whole coriander powder, cumin seeds and dry pomegranate seeds, you can use coriander powder, cumin powder and dry pomegranate powder as well.
Tags
- eggless baking
- Make mushroom matar
- eggless peanut cookies
- peanut biscuits
- chana masala
- chana pindi
- pindi chana
- pindi chane
- pindi chane recipe
- pindi chole
Categories
- Baking
- Curry, Fry and Pulses
- Vegetable Fry Recipe
- Recipe for Kids
- Punjabi Recipes
- North Indian Recipes
- Indian Regional Recipes
- Featured