Pindi Chana Recipe | Pindi Chole Recipe

Pindi Chana

Pindi Chana

Pindi chana or chole is a spicy preparation created with chickpeas in onion tomato masala. Pindi chana is a extremely popular main course dish from the Punjabi cooking created with Kabuli chana absolutely spiced with masala spices. Pindi chana are best served with either puri or bhature.
Prep Time8 hrs
Cook Time10 mins
Total Time8 hrs 10 mins
Course: Breakfast, Main Course
Cuisine: Indian, North Indian
Servings: 4 People
Calories: 306kcal
Author: Punam Paul

Ingredients

  • 200 grams white chick peas (काबुली चना)
  • 2 tablespoon tea leaves (चाय पत्ती)
  • 2 tablespoon ginger-garlic paste (अदरक-लहसुन का पेस्ट)
  • 2 tablespoon crushed ginger (कुचला हुआ अदरक)
  • 2 pieces grated onion (कद्दूकस किया हुआ प्याज़)
  • 1/2 tablespoon dry fenugreek leaves (कसूरी मेथी)
  • 1 tablespoon chole masala (छोले मसाला)
  • 1 tablespoon whole garam masala (खड़ा गरम मसाला)
  • 1 tablespoon turmeric powder (हल्दी पाउडर)
  • 1 tablespoon oil (तेल)
  • 1.5 cups water (पानी)
  • 1/2 tablespoon cooking soda (खाने वाला सोडा)
  • 1/2 tablespoon asafoetida (हींग)
  • 1-2 Pcs slit green chili (चीरा हुआ हरी मिर्च)
  • 1 tablespoon roasted cumin seed's powder (भुना हुआ जीरा पाउडर)
  • 1/2 tablespoon coriander powder (धनिया पाउडर)
  • salt to taste (नमक स्वाद अनुसार)
  • lemon juice (नींबू का रस) of half lemon
  • lemon pieces (नींबू के टुकड़े) to garnish
  • fresh coriander leaves (ताजा धनिया पत्ती) to garnish

Instructions

How to Make Pindi Chana

  • Soak the Chana in lukewarm water for 8 – 10 hours.
  • Drain the water and wash properly.
  • Now boil 2 cups of water with the tea leaves.
  • Now drain the water and add to the Chana in a thick bottomed pan. Add the cooking soda.
  • Pressure cook it for 10 – 12 whistles or about 30 minutes on high flame and then low flame for about 15 minutes.
  • Heat oil in a pan, add the Cumin seeds, Asafoetida, Green Chili and the Onions.
  • Sauté them till light brown, then add the ginger-garlic paste, ginger and Kasturi Methi.
  • Now add all the other spices except cumin powder and kasturi methi and fry them on medium flame till the oil separates.
  • Mash 2 -3 tsp of chana and sauté with spices.
  • Now drain the water from the Chana and add it to the Masala. Mix well, add cumin powder and Kasturi Methi and cook covered for 5 – 10 minutes on low flame.
  • Add ¼ cup water if desired. Put off the flame, add lemon juice and mix well.
  • Serve hot after garnishing with onion rings, coriander leaves and cut lemon pieces.

Notes

Tips:
  • You may even add a few pieces of boiled potatoes.
  • You may add 2 – 3 ice cubes to the soaked chana in lukewarm water. It helps to soak them quickly.
  • You may add a tsp of ghee to the Chana before boiling.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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