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.
