Dry chickpeas rolled in spices and a little bit gravy is one of the favorite foods of Punjab. Derived it names from two words ‘Pind’ that means village and ‘Chana’ is chickpeas this is a typical Punjabi food, though not limited to Punjab only. This dry chickpea serves as the best breakfast or a favorite in many Indian homes, equally in all the portions of India. The tanginess and the hotness in the favor make it a perfect side dish. We will tell you the easiest recipe to make Pindi Chana at home. With the available ingredients at your place you can copy this recipe.
Servings – 4
Dish Type – Side Dish
Cooking Time – 10 Minutes
Preparation Time – 15 Minutes
Cuisine – North Indian / Punjabi
- Chickpeas – 1 Cup (soaked overnight)
- Tea Bag – 1
- Brown Cardamom – 2
- Green Cardamom – 2
- Bay Leaves – 3
- Ginger Garlic Paste – 1 teaspoon
- Onion – 1 medium
- Tomato Puree – I cup
- Dry Mango Powder – 2 teaspoon
- Cumin Seeds – 1 teaspoon
- Red Chili Powder – 1 teaspoon
- Dhania Powder – 2 teaspoon
- Salt – to taste
- Oil – 2 teaspoon
- Coriander leaves – for garnishing
- Wash chickpea and turn it in a pressure cooker.
- Add salt, teabags, bay leaves and make it to a boil for 10 minutes.
- Once boiled remove tea bag bay leaf, drain water and set aside.
- Place a kadahi in a gas stove and add oil to it.
- Now add cumin seeds and when it starts to crackle add brown and green cardamom.
- Add finely chopped onion and when it turns golden brown add ginger garlic paste.
- Cook for a minute and add tomato puree.
- Now add dhania powder and red chili powder.
- Let the spices leave their aroma and let oil to ooze out from it.
- Now add chick pea and cook for two minutes.
- Finish with dry mango powder to give tanginess to your Pindi Chana.
- Garnish with coriander leaves and serve hot with Puri, Bhature, Naan, Kulcha or Parantha.