Pindi Chana Recipe

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Chickpeas – 2 cups
Cumin Seeds – 1 tblsp
Ginger – 2 tsp, shredded
Salt as per taste
Potato – 1, boiled, peeled and cubed
Oil – 5 tsp
Ghee – 1 tblsp

For Marinade:
Garam Masala Powder – 1/2 tsp
Coriander Powder – 1 tblsp
Red Chilli Powder – 1 tsp
Dried Pomegranate Seeds – 1 1/2 tblsp, coarsely ground
Salt as per taste

For Garnish:
Green Chillies – 2, slit and seeded
Tomato – 1, quartered
Onion – 1, cut into rings
Lime – 1, cut into wedges

1. Wash chickpeas and place in a bowl with 1 tsp salt.
2. Add water to cover and set aside to soak overnight.
3. Drain and rinse in water few times.
4. Pressure cook the peas with 1 litre of water for 45 minutes.
5. When cool, drain the chickpeas and reserve the cooking liquid.
6. Mix the marinade ingredients.
7. Add the cooled chickpeas to the marinade with cumin seeds, ginger, potato and oil.
8. Mix well and keep aside for 3 hours.
9. Transfer the contents to a frying pan over low heat.
10. Add 1 cup of the reserved chickpeas liquid.
11. Simmer over low heat for 30 minutes.
12. Remove and transfer to a serving bowl.
13. Drizzle hot ghee on top.
14. Garnish with chillies, tomato, onion and lime wedges.
15. Serve.

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