Last Updated on December 7, 2020
I badly wanted to try pindi chana(punjabi chole) as I have tasted it in restaurants and also in ready to eat. I got the ingredients ready and totally forgot about it.Then a sudden urge last month and I finally made this, should I say about the taste…? It was a totally different from the usual chana masala we make, am sure this will add on to my fav sidedishes for roti or even poori.I referred the recipe from a cookbook by MenuRani Chellam.
Pindi Chana Recipe – Ingredients
Preparation Time : 8 hrs soaking time | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Recipe Category: Sidedish | Recipe Cuisine: North Indian
White Chana – 3/4 cup
Onion – 1 finely chopped
Ginger garlic paste – 1.5 tsp
Tomato puree – from 2 medium sized tomatoes
Green Chillies- 2 slitted
Tea Bag – 1
Cinnamon – 1/4 inch piece
Cardamom – 1
Red Chilli Powder – 3/4 tsp
Garam Masala Powder – 1/2 tsp
Amchur powder(Dry mango powder) – 1 tsp
Coriander leaves – 1 tbsp finely chopped
Lemon juice – 2 tsp
Oil – 1 tbsp
Salt – to taste
To roast and grind:
Cumin seeds – 1 tsp
Anardana seeds(Pomegranate Seeds) – 2 tsp
Method:
- Dry roast cumin and anardana seeds till nice aroma rises, and grind it to a coarse powder, Set aside. Soak chana overnight and pressure cook with enough water along with tea bag,cinnamon and cardamom for 6-7 whistles.Drain water and keep chana aside.Reserve drained water.Heat oil in a pan add onion, ginger garlic paste and green chillies saute till golden brown.
- Add the tomato puree,roasted powder,red chilli powder,garam masala powder and required salt. Saute till raw smell leaves.Then add reserved boiled water.
- Allow it to boil for few mins.Once it becomes thick like a semi thick gravy add the cooked channa.
- Add amchur powder , give a quick stir and let chana absorb the gravy well. Garnish with chopped coriander leaves and switch off.Add lemon juice while serving along with onion rings.
Serve hot with phulkas / pooris.
My Notes:
- Usually pindi channa is semi dry but if you want more gravy then add 1 more tomato for making the puree.
- Dont skip amchur powder and anardhana seeds they give a great flavour to the curry.
- If you have big cardamom use it, I dont have, so skipped and used green cardamom itself.The darker color is because of the teabag , it gives a great flavour to the gravy.
- You will get Pomegranate seeds in Nuts and Spices.
Delicious and super tempting!!!! very nicely done..
Sowmya
These chole look super delicious. Adding the tea bag is new to me – I dint know – thanks for sharing that tip. Nice bright and clear pictures- very beautiful 🙂
Shema | LifeScoops
A fav & popular way of relishing chole..Looks too yummm!!!
Prathima Rao
Prats Corner
Delicious looking chole! Great clicks!
Drool worthy,looks so yummy
This looks super delicious!
Paige
http://thehappyflammily.blogpsot.com
Who can resist to this wonderful and delicious pindi Chole.
Very tasty looking dish! Tea bag concept is new for me too! Interesting!
That's awesome liked this a lot
looks absolutely delicious and tempting..
i prefer mine with more gravy the husband absolutely loves this!
yummy can eat it just like that!
Super perfect and real soft roti too…
I prepare it with little more gravy.. Looks very perfect…
super delicious gravy…
This looks delicious!
Very yummy and delicious one, perfect side for rotis
Yummy it looks. I recently bought this pindi channa from the ready food by ashirvad and loved it. Happy to see the recipe here.