Chana Pindi Recipe

Let’s do a little excited leap to get in mood before making the Chana Pindi. Also known as Pindi Chana or Pindi Chole, the dish originates from pre-partition Punjab – Rawalpindi to be exact (hence the name) – making it a staple in North India as well as Pakistan.

The chana pindi is essentially boiled chickpeas cooked in tangy spices and has many variations as well. The modern day Punjabi version is not dry like the typical pindi chana and other adaptations that can be seen across homes, shops and streets are all equally delicious and unique. Here’s how you can make a bowlful of you own.

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Rawalpindi Express!

A spiced chickpea dish from Pakistan.

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Prep Time

50 minutes

Cook Time

40 minutes

Servings

MetricUS Imperial

Ingredients

• ½ cup chickpeas soaked overnight
• 2 tea bags
• salt to taste
• 1 tbsp pomegranate seeds anardana
• 2 tsp coriander seeds
• ½ tsp Turmeric powder
• 1½ tsp red chili powder
• ½ tsp dry mango powder amchur
• 4 tbsp ghee
• 1½ tsp Cumin seeds
• 2 medium onions chopped
• 1 tbsp Ginger paste
• 1 tbsp garlic paste
• 2 tbsp Cumin powder
• 2 tbsp coriander powder
• 2 medium tomatoes quartered
• 4-6 Green chilies slit
• 1 tsp Garam masala powder

Prep Time 50 minutes Cook Time 40 minutes Servings MetricUS Imperial Ingredients ½ cup chickpeas soaked overnight 2 tea bags salt to taste 1 tbsp pomegranate seeds anardana 2 tsp coriander seeds ½ tsp Turmeric powder 1½ tsp red chili powder ½ tsp dry mango powder amchur 4 tbsp ghee 1½ tsp Cumin seeds 2 medium onions chopped 1 tbsp Ginger paste 1 tbsp garlic paste 2 tbsp Cumin powder 2 tbsp coriander powder 2 medium tomatoes quartered 4-6 Green chilies slit 1 tsp Garam masala powder

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Instructions

1. Take soaked chana in a deep pan, add tea bags and salt and cook till soft. Once cooked remove the tea bags.
2. Dry roast anardana, coriander seeds, half the turmeric powder, half the red chili powder and amchur. This is your chana masala.
3. Heat three tablespoons ghee in a iron kadai.
4. Add one teaspoon cumin seeds and sauté till it changes color.
5. Add onions and sauté till golden.
6. Add ginger paste, garlic paste, red chili powder, remaining turmeric powder, cumin powder, and coriander powder and continue to brown.
7. Add boiled chickpeas, salt and some water and mix.
8. Heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss.
9. Stir and press the tomatoes lightly. Add a little water and cook for two minutes.
10. Add this mix to the chana along with chole masala and garam masala.
11. Stir to mix well and cook for fifteen to twenty minutes on low heat.
12. Serve.