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Pindi Chana Recipe

Pindi Chana Recipe

This authentic recipe of Pindi Chana is a bowl full of delight served on your platter. You can make it for special occasions and parties and keep your guests amazed. This Mouth drooling dish dashed with a bit of spices will give you a delightful meal for sure.

Here is a quick and easy recipe with pictures to make Pindi chana. Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!
Directions

Getting ready:

Soak the chickpea for 8-10 hours and then drain out the excess water.pindi chana

Making:

Place a pressure cooker on flame and put chickpea into it followed by a cup of water, bay leaves, cinnamon stick, brown cardamom, cloves., black peppercorns, tea bag, salt and black salt. Mix everything really well. Put the lid on and let the chickpea cook until a whistle is released. After that, reduce the flame to low and cook it for 4-5 minutes more then turn off the flame and let the pressure escape on its own.pindi chana

Meanwhile, prepare the masala. For this, heat a pan and put coriander seeds and cumin seeds into it. Keep stirring constantly and roast them on low flame for 3-4 minutes. When they get roasted, add pomegranate seeds into it and roast it for another 1 minute.pindi chana

They have now roasted aptly, transfer them on a plate and when they cools down slightly then churn them into fine powder using mixer grinder. Transfer the powder in a bowl. You can also use cumin powder, coriander powder and pomegranate powder.pindi chana

Pressure has settled completely, remove the lid. Discard the tea bag and whole spices and transfer the chickpea into another bowl. Keep its stock for later use.pindi chana

Place a pan on flame and pour oil into it. When the oil gets heated, add asafoetida, ginger paste, ginger juliennes, green chilies and roasted spice powder into it. Saute the spices for a while.pindi chana

Now pour the chickpea stock into it followed by dry mango powder, garam masala, red chilly powder and remaining salt. Mix everything really well and roast the masala for 2 minutes.pindi chana

Masala is now roasted aptly, add chickpea and green coriander into it. Mix and cook the chickpea until the water gets evaporated completely.pindi chana

When the water gets evaporated and everything is mixed well, turn off the flame and transfer it to a bowl. Pindi chana is now ready to serve.pindi chana

Serving:

Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Pindi Chana Recipepindi chana
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. Soak the chickpea for 8-10 hours and then drain out the excess water.
  2. Place a pressure cooker on flame and put chickpea into it followed by a cup of water, bay leaves, cinnamon stick, brown cardamom, cloves., black peppercorns, tea bag, salt and black salt. Mix everything really well. Put the lid on and let the chickpea cook until a whistle is released. After that, reduce the flame to low and cook it for 4-5 minutes more then turn off the flame and let the pressure escape on its own.
  3. Meanwhile, prepare the masala. For this, heat a pan and put coriander seeds and cumin seeds into it. Keep stirring constantly and roast them on low flame for 3-4 minutes. When they get roasted, add pomegranate seeds into it and roast it for another 1 minute.
  4. They have now roasted aptly, transfer them on a plate and when they cools down slightly then churn them into fine powder using mixer grinder. Transfer the powder in a bowl. You can also use cumin powder, coriander powder and pomegranate powder.
  5. Pressure has settled completely, remove the lid. Discard the tea bag and whole spices and transfer the chickpea into another bowl. Keep its stock for later use.
  6. Place a pan on flame and pour oil into it. When the oil gets heated, add asafoetida, ginger paste, ginger juliennes, green chilies and roasted spice powder into it. Saute the spices for a while.
  7. Now pour the chickpea stock into it followed by dry mango powder, garam masala, red chilly powder and remaining salt. Mix everything really well and roast the masala for 2 minutes.
  8. Masala is now roasted aptly, add chickpea and green coriander into it. Mix and cook the chickpea until the water gets evaporated completely.
  9. When the water gets evaporated and everything is mixed well, turn off the flame and transfer it to a bowl. Pindi chana is now ready to serve.
  10. Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!