Pindi chole or pindi chana recipe. The chana recipe is from rawalpindi in punjab, pakistan, hence the name pindi chana. The recipe does not have onions and tomatoes added to it hence its dry unlike punjabi chole. onions are served in raw form. so lets begin with pindi chole or chana recipe: Ingredients (american measuring cup used, 1 cup = 250 ml) For cooking the chickpeas: 250 gms white chickpeas/kabuli chana/chole 3 cloves 2 cinnamon 2 black cardamoms 2 green cardamoms 2 bay leaves 1 tea bag 2-3 tsp black salt For making the pindi chana: 3 tsp ginger garlic paste or crushed ginger garlic ½ tsp red chili powder 2 tsp coriander powder 1 tsp garam masala powder 2-3 tsp chole masala/chana masala 1 tsp dry mango powder (amchur) 2 tbsp oil black salt/kala namak or regular salt Instructions For cooking the chickpeas: soak the chickpeas for 8-9 hours boil the soaked chickpeas with the whole spices, black salt and tea bag/bags in a pressure cooker for 10-15 minutes. if the chickpeas are not cooked completely than pressure cook them for a few more minutes. you could also tie all the spices in a muslin and make a bouquet garni and add it to the chickpeas. drain the chickpeas. remove the spices and tea bag. For making the pindi chana: in a pan heat oil and fry the crushed ginger garlic or ginger garlic paste. when the raw smell of the ginger garlic disappears add all the spice powders. fry the spice powders for a minute. add the boiled chickpeas and mix it well with the masala. add black salt and check for seasoning. adjust the seasoning if required by adding more salt or powdered spices. let the chana cook for 5-7 minutes in the masala on a low flame. lastly add lemon juice to the chana and mix it well. serve pindi chole hot with onion rings, green chillies and lemon wedges accompanied with naan, bhatura, puri or even roti.
Posted on: Wed, 05 Nov 2014 02:47:41 +0000
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