Pindi Chole or Chana Receipe Food by lyfadmin - September 16, 20170 Share on Facebook Share Share on TwitterTweet Share on Pinterest Share Share on LinkedIn Share Share on Digg Share Pindi Chole or Punjabi Pindi Chana Recipe is a classic dish from the Punjab. Learn How To Become ‘Pindi Chhole’: Ingredients for Chana Pindi Recipe Chickpeas (kabuli chana) – 250 grams Tea Leaf – 1 Tablespoon Clove-6 Cinnamon-4 Green cardamom – 5 Big Cardamom – 5 Tejpata – 3 Black salt – pinch filled Salt-flavored Red Chilli Powder- 1 1/2 Tablespoon Coriander Powder- 1 Tablespoon Cumin powder – 1 spoon Pomegranate powder – 1 spoon Oil – as required Ghee 4 tablespoons (instead of oil) Tomatoes quartered 2 medium Coriander leaves – for decoration Finely chopped ginger – 1 spoon Chilli-3 Turmeric Powder- 1 Tablespoon Amchoor Powder- 1 Tablespoon Kasuri Fenugreek Powder- 1 Tablespoon Celery- 2 Tablespoons Garlic – 5 Buds Tamarind pulp – 1 spoon Method Soak the Chickpeas overnight in the water. In a clean cotton cloth, put the tea leaves, cinnamon, cloves, cardamom and teaspoon and bundle them. Add chickpeas, spices, salt and water soaked in a pan and boil for at least half an hour on medium flame. When the chana boils, add turmeric powder, coriander powder, cumin powder, red chilli powder, pomegranate powder, amchoor powder and kasoori fenugreek, without mixing it. Heat two spoons of oil in a pan and add celery, ginger, garlic and green chillies and tomotoes. Put a mixture of chickpeas in that pan. If needed, mix a little water, add pinch of black salt, a spoonful of tamarind pulp and salt. Cook on low flame. Serve garnish with coriander leaves and serve them. Share on Facebook Share Share on TwitterTweet Share on Pinterest Share Share on LinkedIn Share Share on Digg Share