Pindi Chana

Here is a simple pindi chana recipe. Pindi Chana is one of the most popular street food in North India. Here is the way to make pindi chana.

1/4 tsp cinnamon (dalchini) clove (lavang) powder
1 tblsp coriander cut
1 tblsp ghee
1 tsp ginger (adrak) grated
2 tblsp oil
1 cup kabuli chana (white chick peas (matar)) soaked overnight
1 big size tomato (tamatar) cut
1 tsp red chilli (lal mirch) powder
1/2 tsp garam masala
1/2 tsp each cumin & mustard seeds (raai)
1/2 tsp coriander seed powder
3-4 pinch asafoetida
1/4 tsp turmeric (haldi) powder
1 small onion (pyaj) cut into rings
2 tblsp tamarind (imli) extract
1 big size onion (pyaj) cut fine
1 tsp garlic (lasan) grated
3 green chillies chopped

How to make pindi chana:

  • Pressurestir fry the chana till soft.
  • (approx.
  • 4-5 whistles) heat up oil in a heavy pot mix in seeds, allow to splutter.
  • Mix in asafoetida, ginger, garlic, cut onions, fry till lightly browned.
  • Mix in all dry masala, except clove-cinnamon powder.
  • Stir well, mix in tomatoes, stir fry till oil separates.
  • Remove chana, mix in to pan, stir well.
  • Mix in tamarind.
  • Mix.
  • Stir fry till fairly dry.
  • Keep aside.
  • In a small pan, heat up ghee, mix in clove-cinnamon powder, chillies.
  • Allow to pop a bit, mix in to chana.
  • Stir gently till well mixed.
  • Decorate with cut coriander and onion rings.
  • Serve pindi chana hot with naan.