Pindi Chana – Indian Spiced Chickpeas
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Recipe type: meals, side starter
RecipeCuisine: Indian, Punjabi
Prep time: 
Cook time: 
Total time: 
 
Pindi Chana a traidtional recipe hails from North India and easy to make.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
Boiling Chana:
  • 250 gms chole/ white chickpeas/ garbanzo beans
  • 3 to 4 cloves
  • 2 cinnamon sticks of one inch each
  • 2 black cardamoms (badi elaichi)
  • 2 to 3 green cardamoms
  • 2 bay leaves
  • 7 to 8 black pepper
  • 2 dagadphool (stone flower Or lichen)
  • ½ mace (javitri)
  • 2 tea bags
  • 2 to 3 tbsp salt/black salt
For tempering chana:
  • 2 tbsp refined oil ( I used sunflower oil)
  • 3 tbsp ginger-garlic paste
  • 1 tbsp caraway seed (shahi jeera)
  • 1 t/s sugar
  • ½ t/s red chili powder (you can put more if more spice required)
  • 2 tbsp coriander powder (dhaniya)
  • 1 t/s turmeric
  • a pinch of asofoetida (hing)
  • 1 tbsp garam masala powder
  • 2 to 3 tbsp chole masala powder ( I used Badshah brand)
  • 1 t/s dry mango powder (amchur)
  • 1 tbsp chat masala
  • 1 tbsp dry pomegranate seed powder (anardana)
  • 1 tbsp fennel seed powder
  • few chopped mint leaves
  • ½ lime juice
  • salt/ black salt as per taste
How to make the recipe?
  1. Very important soak chickpeas overnight in water. Boil chickpeas with the spices mentioned above. Pressure cook until 4 whistles Or until tender.
  2. Drain the water from chickpeas. Discard the tea bags and all spices.
  3. Tempering Pindi Chana:
  4. Take a small pan Or vessel. Add oil to it. Keep on low heat. Once oil is hot add caraway seeds and sugar. Saute for 30 secs. Now add the ginger-garlic paste and keep stirring. Watch out it might just spill over you.
  5. After a minute add all the powdered spices from number 5 to 14 except chat masala. Add few mint leaves as well. Stir all nicely for a minute.
  6. Now add boiled chickpeas to it. Combine all nicely. Add salt for seasoning.
  7. Allow this to cook for another 5 to 7 mins on low heat. Lastly add chat masala and stir nicely.
  8. Just taste and check if seasoning required. Add more salt Or spices if required. Switch off the gas. Before serving squeeze some lime juice. Serve pindi chana hot with rotis, purees Or parathas.
Notes
1. You could use the same recipe for all kinds of chanas / beans.
2. Adding tea bags or amla gives nice color so do add them while boiling chole.
3. If red chili powder isn't available you could use red paprika powder Or green chilies.
4. Ensure heat is on low mode else the spices might burn.
4. You could make chana bhel by adding sev/ bhujiya, onions, purees Or papdis with a dash of lime juice.
Nutrition Information
Serving size: 2 to 3 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/pindi-chana/