Chana Pindi (Indian Chickpeas Masala) Recipe

Name: Chana Pindi (Indian Chickpeas Masala)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g chickpeas; 1 black cardamom pod; 2 green cardamoms; 2 tea bags; 4 tablespoons cooking oil; 1 tablespoon roasted coriander seed; 1 teaspoon ajwain; 2 tablespoons gram flour; 2 tablespoons ginger-garlic paste; 2 large chopped onions; 3 -4 medium tomatoes, chopped; 1 tablespoon crushed cumin powder; 1 tablespoon coriander powder; 1/4 - 1/2 teaspoon chili powder (1/4 of a teaspoon if you want it mild and 1/2 a spoon if you want it hot); 50 g chana masala; 1/2 lemon, juice of; 1/2 teaspoon chat masala; salt; coriander leaves, for garnishing; 1/3 teaspoon garam masala

Servings: persons

300 g chickpeas
1 black cardamom pod
2 green cardamoms
2 tea bags
4 tablespoons cooking oil
1 tablespoon roasted coriander seed
1 teaspoon ajwain
2 tablespoons gram flour
2 tablespoons ginger-garlic paste
2 large chopped onions
3 -4 medium tomatoes, chopped
1 tablespoon crushed cumin powder
1 tablespoon coriander powder
1/4 - 1/2 teaspoon chili powder (1/4 of a teaspoon if you want it mild and 1/2 a spoon if you want it hot)
50 g chana masala
1/2 lemon, juice of
1/2 teaspoon chat masala
salt
coriander leaves, for garnishing
1/3 teaspoon garam masala

1
Soak Chickpeas overnight or for at least 6 hours.
2
Boil them with enough water and teabags till they are soft.
3
Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
4
Heat oil in an Iron skillet.
5
If you do not have one use a non stick pan.
6
Add the cardomoms.
7
After a minute add onions and saute.
8
After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
9
When the onions turn golden, add the gram flour (Besan).
10
This is to give body to the curry.
11
Now add ginger garlic paste and keep frying.
12
take care that the ginger garlic paste does not stick to the base.
13
Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
14
Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
15
add the boiled chickpeas and fry.
16
Mash 3-4 tablespoons of chickpeas and mix it in.
17
simmerfor 15- 20 minutes.
18
Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
19
Enjoy.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 300 g chickpeas, 1 black cardamom pod, 2 green cardamoms, 2 tea bags, and more.

Yes, Chana Pindi (Indian Chickpeas Masala) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chana Pindi (Indian Chickpeas Masala)

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