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.

Feel free to comment or share your thoughts on this Pindi Chana Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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