A very popular dish in north India, especially in Delhi. If you ever go to Delhi, you must try this dish. The best pindi chana in Delhi is available at the Kwality restaurant in Cannaught Place. I have tried to bring it as close to it as I can. Only difference I feel which will bring it even closer is by using Vegetable shortening or Desi ghee instead of oil. Give it a try and let me know how it turns out......
Chickpeas flavored with traditional Indian spices
Ingredients for boiling:1. Chick Peas – 1 Lb. (washed and soaked overnight)
2. Salt – ½ tbsp.
3. Mixed spices (crushed)– ½ tbsp (click link to read more about mixed spices)
4. Bay leaf – 1
5. Garlic – ½ tsp.
6. Tea bag - 1
7. Water – as needed to boil and cook
8. Baking soda – ½ tsp.
Method for boiling:
Ingredients for the dry spices:
1. Cumin seeds – 1 tbsp.
Ingredients for Tempering before serving:
1. Oil – 2 tbsp.
2. Paprika – ½ tsp.
Chickpeas flavored with traditional Indian spices
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| Pindi Chana (click image to enlarge) |
Ingredients for boiling:
2. Salt – ½ tbsp.
3. Mixed spices (crushed)– ½ tbsp (click link to read more about mixed spices)
4. Bay leaf – 1
5. Garlic – ½ tsp.
6. Tea bag - 1
7. Water – as needed to boil and cook
8. Baking soda – ½ tsp.
Method for boiling:
1. Put the soaked chick peas with water in a pressure cooker. Make sure the water level is at least 2 inches above chickpeas.
2. Add salt, mixed spices, bay leaf, garlic and tea bag.
3. On high heat pressure cook this till the steam is formed.
4. Reduce the heat to medium low and cook for approximately 20 minutes or till the chickpeas are tender.
2. Add salt, mixed spices, bay leaf, garlic and tea bag.
3. On high heat pressure cook this till the steam is formed.
4. Reduce the heat to medium low and cook for approximately 20 minutes or till the chickpeas are tender.
5. Drain out the water from the cooked chickpeas.
6. Transfer into large bowl. Add baking soda, mix and set it aside.
6. Transfer into large bowl. Add baking soda, mix and set it aside.
Ingredients for the dry spices:
1. Cumin seeds – 1 tbsp.
2. Anardana powder – 1 tbsp. (dried pomegranate seeds)
3. Coriander seeds – 1 tbsp.
4. Amla powder – 1 tsp.
Preparation of dry spices:
Preparation of dry spices:
1. Put cumin and anardana seeds in a frying pan.
2. Roast on medium high heat till dark brown or well roasted.
3. Now add coriander seeds, mix and turn off the heat.
4. Let the spices come to room temperature
5. Grind all these roasted spices.
6. Transfer into a small bowl and mix the amla powder.
Ingredients for preparing chana
Ingredients for preparing chana
1. Onion – 1 small (chopped)
2. Tomatoes – 1 large (chopped)
3. Green chilies – 1 chopped
4. Cilantro – ½ cup
5. Ginger – ½ tbsp. (grated)
6. Salt – 1 tsp. or to taste
7. Black salt – 1 ½ tsp. (optional)
8. Chana Masala – 1 tsp.
9. Paprika – 1 tsp.
10. Oil – ½ cup
11. Ginger – 1 tbsp. (julienned)
Method:
1. Add onion, tomatoes, green chili, cilantro, ginger, salt, black salt, chana masala, paprika to the chick peas.
2. Mix well.
3. Heat oil on high in a wok/pan.
4. Add ginger julienne, sauté, for few seconds or till light golden in color.
5. Now add the prepared dry spices (cumin, anardana and coriander seeds).
6. Let it cook/roast for a few seconds.
7. The oil will become dark brown in color.
8. Add the chickpea mixture.
9. Mix well and sauté for a few minutes.
10 Cover and cook on low heat for another 15 minutes.
11 Transfer into a serving bowl.
1. Add onion, tomatoes, green chili, cilantro, ginger, salt, black salt, chana masala, paprika to the chick peas.
2. Mix well.
3. Heat oil on high in a wok/pan.
4. Add ginger julienne, sauté, for few seconds or till light golden in color.
5. Now add the prepared dry spices (cumin, anardana and coriander seeds).
6. Let it cook/roast for a few seconds.
7. The oil will become dark brown in color.
8. Add the chickpea mixture.
9. Mix well and sauté for a few minutes.
10 Cover and cook on low heat for another 15 minutes.
11 Transfer into a serving bowl.
Ingredients for Tempering before serving:
1. Oil – 2 tbsp.
2. Paprika – ½ tsp.
3. Cayenne pepper – ½ tsp.
Method:
1. Sprinkle paprika and cayenne on the cooked chickpeas in the serving bowl.
Method:
1. Sprinkle paprika and cayenne on the cooked chickpeas in the serving bowl.
2. Heat oil in a pan.
3. Pour the hot oil on the sprinkled cayenne and paprika.
4. Serve hot garnished with onion rings, chopped tomato and lemon wedges.
5. Enjoy with any bread, bhatura, Naan or Puri.
