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Recipe: Pindi Chana Masala | how to make pindi chana | pindi chole masala

Priya Joshi | Nov 29, 2015 | 12 Comments so far

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Pindi chana masala recipe with step by step photos- This is the most easiest recipe you can try at home. If you are chana lovers then you must be know about Chole- Bhature recipe from punjab.It is said that The origin of this Recipe is Rawalpindi,Pakistan and some believes that this recipe is from north india. I believe this is the gift from Rawalpindi and It serves as road side snack there.

I adopted this recipe from The god of Cooking- Sanjeev Kapoor's cook book.
you know what, This is the one of the easiest Recipe because there is NO Griding, No Deep frying procedure.
Onions and tomatoes are roasted with Ginger-chili and garlic paste in this recipe. I use Ready made Chana masala from Everest for the extra flavor.

Dry pomegranate Seeds and Dry Mango Powder is used to add sourness in the dish and These ingredients Makes the Dish unique. You can also use Lemon juice at the time of serving if you wish.I didn't use lemon juice in this recipe.
One more thing, I used Brown big Chickpea here however Kabuli chana boiled with tea bags have been used traditionally.For Soaking Details Check Out my Soaking and Sprouting Guide.

Other Similar Recipes - Chana Pulao , Cholar Dal , Punjabi Chole Masala

Recipe Details below:

Pindi Chana Recipe - how to make Pindi chana


Prep Time : 5-6 hours + 20 min
Cook Time : 15 min
Total Time : 5-6 hours + 35 min
Main Ingredient : Chickpea
Serves : 3
Cuisine : North Indian , Pakistani

Ingredients:
  • Brown chick pea, soaked - 1 cup
  • Salt - to taste
  • Oil - 1 tbsp
  • Bay leaf - 1 
  • Onion , chopped - 1 medium size
  • Tomato,chopped - 1 small size
  • Ginger-Chili-Garlic paste - 1 tbsp
  • Dry Pomegranate seed's powder - 1 tsp
  • Dry Mango Powder - 1/2 tsp
  • Chana Masala - 1 tsp
  • Coriander - for garnishing
  • Mint leaves - for garnishing (Optional) 
  • Red chili powder - a pinch
  • Turmeric Powder - 1/2 tsp

Method:
  1. Soak Brown Chana in regular water for 5 to 6 hours.
  2. Pressure Cook chana in Pressure Cooker for 15 to 20 min on medium flame.
  3. Heat Oil in pan.
  4. Add Cumin seeds.Add asafoetida and bay leaf when they crackle.
  5. Add Onion and Ginger-chili- Garlic Paste and saute it for a while.
  6. Add Tomato  and saute all ingredients for 5 min.
  7. Now, Add Salt,chili powder,turmeric powder and Chana Masala .Mix them Well.
  8. Add Boiled Chana and Dry mango powder.
  9. At last add Dry pomegranate powder and Coriander.
  10. Garnish with Mint leaves.
  11. Serve Hot.
Note:
  • When soaking chana, it almost doubles. I Take 1 cup Chana here to soak.For Details Check Out my Soaking and Sprouting Guide.
  • You can use Kabuli Chana instead of Brown Chick-pea.For that,You need to Boil Kabuli Chana with regular Tea bags.(Add 1 tea bag for 1 + 1/2 cup kabuli chana)
  • I am using all Masala from Everest.
  • You can also add Lemon juice at time of serving.
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12 comments

  1. That looks so flavorful and YUM. Beautiful clicks!

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  2. Yum to the flavours and the beans for the nourishment.

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  3. Wow..it looks sooo tempting. I wish I could take a bite. Yum Yum :)

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  4. This looks so tempting!!
    Love the recipe!

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  5. Pindi channa is just delicious looking..

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  6. Pindi Channa looks irresistible. Love it. Yummmmmy :)

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  7. It looks not only delicious, also quite healthy!

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  8. Hi Priya, I love your style of cooking, and know that I would love this dish.

    ReplyDelete
  9. Nice Post. I really like this, thanks for sharing..

    ReplyDelete

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authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer applications.so,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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