Pindi chana recipe or pindi chole is a famous side dish for bhatura, kulcha, roti or other indian flat breads from Rawalpindi, hence the name pindi chana. Step by step detailed pictures post.
I wanted to try chana masala recipe with tea as ingredient, as I heard it from few friends. So found this pindi chana recipe in a cookbook I borrowed from library. This is the 3rd or 4th time I am making this. This has become my kiddo’s favourite now, who hated chana before. The only person now I have to convince is my hubby…Still he is ok with this for once in a while. I have never had this or even know before until I saw in blogs and cookbooks.
The pindi chana/ pindi chole picture in the cookbook was very dark and had less masala coated,that must be because, I reduced the chana but not the other things. The reason for a lighter shade must be the tea bags, I used only one while its was mentioned for 2. I was afraid using tea as my kid is allergic to caffeine. This is not gravy kind, its comes out a bit dry . But soft and yummy chole goes well with poori or bhatura!
Pindi chana recipe
- ¾ cup Chana /chickpeas
- 2 tbsp Chana dal
- 2 Onion finely chopped
- 3 Tomato chopped
- 1 Green chilli
- 1 or 2 Tea bag
- 1 Moti elachi Big cardamom
- 1 inch Cinnamon
- 1 inch Ginger chopped
- 2 tsp Anardana seeds pomegranate seed Powder
- 1 tsp Dhania powder
- ½ tsp Red chilli powder
- 1 tsp channa masala powder - 1 tsp
- ½ tsp Garam masala powder
- 1 pinch Cooking soda
- 2 tbsp Oil
- 1 tsp Lemon juice
- 1 tbsp Coriander leaves chopped
- Salt - as needed
- Soak chana overnight. Add chana dal, cooking soda,tea bag,cinnamon and elachi. Pressure cook up to 1 whistle and simmer the flame to lowest and cook for 20 minutes.Make sure to add water enough to immerse channa.
- Heat oil in pan and add onions and fry till transparent.Add anar dana powder and give it a quick stir. Add chopped tomatoes, ginger, salt and green chilli. Fry for 3-4 minutes.
- Add dhania powder,red chilli powder, garam masala. Fry until oil separates.
- Strain channa from the cooker and reserve the water. Remove tea bag,elachi and cinnamon.Add channa to onion tomato masala and mix well.
- Cook for 5-7 minutes in medium flame. Lastly add channa masala and the reserved water. Cook again for 15 minutes. This masala has to be little dry.
- Tea bags sure adds a wonderful fragrance to the masala…I added only one, if you add 2 I think you can get a darker colour.
- Cooking time is very high, but that only makes the channa blend well with the masala and makes it softest.
- I didn't add anardana powder,but sure its a star ingredient in this masala, I will sure add next time after I buy that…I added a tsp of amchoor powder instead..
- Serve with the toppings (chopped raw onion, coriander, lemon juice, green chilli by side), it's best way of serving.
- It gets more thick/dry when cooled.
Pindi chana method:
- Soak chana overnight with enough water. It gets blown up nicely, so add lots of water.
- Next day, drain and change the water. Add chana dal, cooking soda, tea bag, cinnamon and elachi.
- Pressure cook until 1 whistle and simmer the flame to lowest and cook for 20 minutes. Make sure to add water enough to cook chana.
- Heat oil in pan and add onions and fry till transparent.
- Add anardana powder and give it a quick stir. Add chopped tomatoes, ginger, salt and green chilli.
- Fry for 3-4 minutes. Add dhania powder, red chilli powder, garam masala.
- Fry until oil separates.
- Strain chana from the cooker and reserve the water. Remove tea bag,elachi and cinnamon. Add chana to onion tomato masala and mix well.
- Cook for 5-7 minutes in medium flame.
- Lastly add channa masala powder and the reserved water.
- Cook again in low flame for 10 minutes. This masala has to be little dry.
To serve, add chopped onion,lemon juice and coriander leaves on top and enjoy with bhatura or poori or chapati.