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pindi chana

Pindi Chana


The traditional North Indian cuisine is renowned for its unique preparation, taste, aroma and the myriad variationsthat are brought about to the receipes. People living in the northern parts of the country are known for their inclination towards lavish feasts comprising of spicy, lip-smacking dishes. Pindichana, native to the northern parts of India, is one such dish, which is full of 'firing' spice. Typically prepared by using aromatic spices, pindi chana (a dish of chick peas) allures one with its aroma. If garnished attractively, it would surely grabthe attention of your guests. The wonderful dish that can very well fit into the menu meant for the lunch on Baisakhi. As a side dish, pindi chana can gowell with puri, chapatti and bhature. Read on to explore howto make pindi chana.

Pindi Chana Recipe

*. 1 cup Chickpeas (Chole)
*. 1 Tea Bag or 1 tbsp Black Tea Leaves tied in a cheesecloth
*. 21/2-inch Ginger, 3/4th of it shredded finely for garnish
*. 2-3 tbsp Oil
*. 2 Onions, chopped
*. 2 tsp Garlic, finely crushed
*. 2 Green Chilies, sliced
*. 3 medium sized Tomatoes, chopped
*. 2 tsp Ground Coriander
*. 11/2 tsp Ground ****in*. tsp Turmeric Powder
*. 1/2 - 1 tsp Red Chili Powder oras per taste
*. SALT to taste
*. tsp Garam Masala
*. Finely chopped Coriander Leaves


*. Soak Chole in water overnight or for about 6 hr.
*. Cook the chole with salt and enough water in the cooker forabout 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid.
*. Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
*. Add tomatoes, coriander, cu****,turmeric and chili powder and sauté over low heat until the oil separates.
*. Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
*. Simmer, uncovered until the liquid has been absorbed.
*. Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
*. Serve it with hot puri.

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