Pindi Chana Recipe

INGREDIENTS For cooking chhole 250 gms white chickpeas or Kabuli Chana 3 cloves 2 cinnamon sticks 2 black cardamoms 2 bay leaves 1 black tea bag 1 tsp black salt For making Pindi Chana 3 tsp ginger-garlic paste or crushed ginger garlic ½ tsp Catch red chilli powder 2 tsp Catch coriander powder 1 tsp Catch garam masala 2 or 3 tsps Catch Chhole Masala 1 tsp Catch dry mango powder (Amchur powder) 2 tbsp oil Salt to taste 1 tsp lemon juice

Cooking chhole- Soak the chhole overnight or for up to 8 hours. Make a strong cup of black tea with the tea bags. Rinse and wash the chickpeas then place them in a mixing bowl with the black tea, a little salt and the whole spices. Boil them in a pressure cooker for 10-15 minutes. If the chhole is not cooked completely, boil it for some more time. Drain the chhole and remove the spices and tea bag. Making Pindi Chana- Heat oil in a pan and saute the crushed ginger-garlic or ginger garlic paste. Once the raw aroma goes away, add Garam masala and Chhole Masala. Saute them for a minute on low flame. Add the boiled chickpeas and mix them well with the spices. Now add a little salt and check for seasoning. If it is less, then add more powdered spices or salt. Place a lid over the pan and allow the chana to cook for a good 5-7 minutes on low flame. Finally, add 1 teaspoon lemon juice and mix well. Recipe Notes/Suggestions:

  1. Serve Pindi Chana with onion rings, sliced green chilli and lemon wedges.
  2. While cooking chhole, you can tie all the spices in a muslin and make it like a bouquet, and add it to the chhole.
Since there’s no onion or tomato to be added to this recipe, it’s really quick and easy to make, especially on days when you don’t have many veggies at home. Go ahead and whip up this authentic Punjabi recipe! Other chickpeas/chana recipes you can check-
  1. Kala Chana Curry
  2. Sitaphal aur Chana Dal
  3. Aloo Choliya
  4. Sitaphal aur Chana Dal


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