Pindi Chana Recipe โ เคชเคฟเคเคกเฅ เคเคจเคพ: India is rich in food, and North India is at the heart of Indian cuisine. Here, you can find a variety of delicious dishes made with one common ingredientโwhite chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ). Punjabis make several dishes with white chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ), such as Chana Masala, Amritsari Chole, Aloo Chole Chaat, Chole Stuffed Kulcha, and many more.
Check out my Recipe: itโs quick and easy to make. Thereโs no complicated cooking involved, so everyone can easily prepare this delicious dish at home.
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Pindi Chana
Course: Dinner, Lunch, MainCuisine: Indian4
servings20
minutes45
minutes110
kcal8
hours9
hours5
minutesThis Pindi Chana is punjab famous chickpeas recipe; made up by tempering boiled chickpeas with Indian Spices. Can have with roti or rice.
Ingredients
Garlic (เคฒเคนเคธเฅเคจ)ย –ย 2-3 cloves
Ginger (เค เคฆเคฐเค)ย –ย 1 inch
Green Chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค)ย –ย 2-3
Bay Leaves (เคคเฅเค เคชเคคเฅเคคเคพ)ย –ย 1 medium
Cinnamon (เคฆเคพเคฒเคเฅเคจเฅ)ย –ย 1 inch
Cloves (เคฒเฅเคเค)ย –ย 2
Dry Pomegranate Seeds (เค เคจเคพเคฐเคฆเคพเคจเคพ)ย –ย 1 tbsp.
Cumin (เคเฅเคฐเคพ) Seedsย –ย 1 tsp.
Turmeric (เคนเคฒเฅเคฆเฅ) Powderย –ย 1/4 tsp.
Coriander (เคงเคจเคฟเคฏเคพ) Powderย –ย 1 tsp.
Cumin (เคเฅเคฐเคพ) Powderย –ย 1 tsp.
Chole Masala (เคเฅเคฒเฅ เคฎเคธเคพเคฒเคพ) Powderย –ย 1 tsp.
Amchur (เคเคฎเคเฅเคฐ)ย –ย 1 tsp.
Oil (เคคเฅเคฒ)ย –ย 2 tbsp.
Water (เคชเคพเคจเฅ) ย ย –ย 2 cup
Salt (เคจเคฎเค) as per taste.
Directions
- Take white chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ); wash them thoroughly and soak in water overnight.
- In a pressure cooker add overnight soaked white chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) with Bharatiya gooseberry (เคธเฅเคเฅ เคเคเคตเคฒเฅ), bay leaves (เคคเฅเค เคชเคคเฅเคคเคพ), cinnamon (เคฆเคพเคฒเคเฅเคจเฅ), cloves (เคฒเฅเคเค), green cardamom (เคเฅเคเฅ เคเคฒเคพเคฏเคเฅ) and water. Pressure cook for 4-5 whistles or the white chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) fully cooked.
- When pressure goes down separate the white chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) and stock; and remove Bharatiya gooseberry (เคธเฅเคเฅ เคเคเคตเคฒเฅ) and whole spices. Keep aside.
- Roast dry pomegranate seeds (เค เคจเคพเคฐเคฆเคพเคจเคพ) and cumin (เคเฅเคฐเคพ) seeds till light brown and grind it to powder. Keep aside.
- Mix together turmeric (เคนเคฒเฅเคฆเฅ) powder, red chilli (เคฒเคพเคฒ เคฎเคฟเคฐเฅเค) powder, coriander (เคงเคจเคฟเคฏเคพ) powder, cumin (เคเฅเคฐเคพ) powder, chole masala powder, garam masala powder and amchur (เคเคฎเคเฅเคฐ). Keep aside.
- Make a paste of ginger (เค เคฆเคฐเค) and garlic (เคฒเคนเคธเฅเคจ). Slit Green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค). Keep aside.
- In a pan heat oil; add ginger-garlic (เค เคฆเคฐเค-เคฒเคนเคธเฅเคจ) paste and slited Green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค), sautรฉ on low heat until raw aroma of ginger-garlic (เค เคฆเคฐเค-เคฒเคนเคธเฅเคจ) goes away.
- Keep low heat and add mixed spices and sautรฉ for a minute.
- On high heat add ยฝ cup of white chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) stock and bring it to boil. Simmer the flame and cook for further 5 minutes until oil start floating on top.
- Add boiled separated from stock white chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ), mix well. If required add salt and cook for 2 minutes.
- Add roasted dry pomegranate (เค เคจเคพเคฐเคฆเคพเคจเคพ) and cumin (เคเฅเคฐเคพ) powder; mix well and cook cover for 2 minutes on low heat or until oil separates.
- Garnish with chopped coriander (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) leaves and serve hot.
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