Simplest Way to Make Pindi Chana

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.