Best 2 Pindi Chana Recipes

**Pindi Chana: A Culinary Journey to Punjab's Beloved Chickpea Dish**

In the heart of Punjab, a symphony of flavors comes together to create a culinary masterpiece known as Pindi Chana. This delectable dish, rooted in the region's rich culinary heritage, tantalizes taste buds with its harmonious blend of chickpeas, aromatic spices, and tangy tomatoes. As you embark on a culinary journey to Punjab, let's explore the diverse recipes featured in this article, each offering a unique twist on this beloved dish.

1. **Classic Pindi Chana:** Discover the traditional recipe that forms the foundation of this iconic dish. With step-by-step instructions, you'll learn how to create a flavorful gravy using a melange of spices, tomatoes, and onions, perfectly complementing the tender chickpeas.

2. **Dhaba-Style Pindi Chana:** Transport yourself to the bustling dhabas of Punjab with this restaurant-style recipe. This version elevates the classic Pindi Chana by incorporating a secret ingredient – kasuri methi – which adds an earthy, aromatic dimension to the dish.

3. **Amritsari Pindi Chana:** Experience the culinary magic of Amritsar with this regional variation of Pindi Chana. This recipe showcases the vibrant flavors of the city, using a combination of whole and powdered spices to create a rich, flavorful gravy that pairs perfectly with the chickpeas.

4. **Vegan Pindi Chana:** Embark on a plant-based culinary adventure with this vegan interpretation of Pindi Chana. This recipe swaps traditional dairy ingredients for plant-based alternatives, creating a delicious and hearty dish that caters to vegan and lactose-intolerant individuals alike.

5. **Instant Pot Pindi Chana:** Embrace the convenience of modern cooking with this Instant Pot version of Pindi Chana. This recipe utilizes the versatility of the Instant Pot to create a flavorful and authentic dish in a fraction of the time.

6. **Pindi Chana Masala:** Indulge in the richness of Pindi Chana Masala, a variant that takes the classic dish to new heights. This recipe incorporates a浓缩的混合物masala spices and a touch of cream, resulting in a decadent and aromatic gravy that will leave you craving for more.

Prepare to tantalize your taste buds and embark on a culinary journey through Punjab's beloved Pindi Chana. With these diverse recipes, you'll have the opportunity to explore the culinary nuances of this dish and create a version that perfectly suits your palate.

Let's cook with our recipes!

PINDI CHANA

Pindi Chana image

My MOST FAVOURITE style of chana masala! This one's often requested by my near and dear ones. I serve this with "My FAVOURITE - Plain but Delicious Homemade Bhatooras{recipe number 36616). Absolutely love this recipe!

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time P1DT45m

Yield 3 serving(s)

Number Of Ingredients 21

Ingredients

1 cup kabuli channa, soaked overnight (white chickpeas)
1 large tomatoes, chopped
1 large onion, finely chopped
1 small onion, sliced into rings (for garnishing)
cilantro, chopped (for garnishing)
1 teaspoon garlic, finely chopped
1 teaspoon ginger, finely chopped
3 green chilies, chopped
1 tablespoon coriander leaves, chopped
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1/2 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
3 -4 pinches asafoetida powder (hing)
2 tablespoons tamarind extract
2 tablespoons oil
1 tablespoon ghee

Steps:

Pressure cook the chickpeas till soft (about 4-5 whistles).
Heat oil in a large and heavy bottomed saucepan.
Add cumin seeds and mustard seeds.
Allow to crackle and splutter.
Add ginger, garlic, chopped onions and asafoetida.
Fry till onions are lightly browned.
Add all dry masala, except cinnamon and clove (powdered).
Stir well, add tomatoes and cook till oil separates.
Drain chickpeas, add to the skillet and stir in well.
Add tamarind extract.
Mix and cook till fairly dry.
Keep aside.
In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
Allow to pop a bit, then add to the skillet containing the chickpeas.
Stir gently till well mixed.
Garnish with cilantro and onion rings.
Serve hot with naan or rotis.
Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!

CHANA PINDI (INDIAN CHICKPEAS MASALA)

Chana Pindi (indian Chickpeas Masala) image

This recipe is a tried & tested one.My partner generally is not used to appreciating my culinary skills,but he said this one was nice.This one is my mother's recipe with a few changes here and there

Provided by nikki oberroi

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

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

Steps:

Soak Chickpeas overnight or for at least 6 hours.
Boil them with enough water and teabags till they are soft.
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.
Heat oil in an Iron skillet.
If you do not have one use a non stick pan.
Add the cardomoms.
After a minute add onions and saute.
After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
When the onions turn golden, add the gram flour (Besan).
This is to give body to the curry.
Now add ginger garlic paste and keep frying.
take care that the ginger garlic paste does not stick to the base.
Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
add the boiled chickpeas and fry.
Mash 3-4 tablespoons of chickpeas and mix it in.
simmerfor 15- 20 minutes.
Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
Enjoy.

Nutrition Facts : Calories 281.3, Fat 15.5, SaturatedFat 2, Sodium 238.6, Carbohydrate 32, Fiber 6.6, Sugar 6.2, Protein 6.4

Tips:

Use the right type of chickpeas. Kabuli chickpeas are the best choice for pindi chana, as they hold their shape well and have a creamy texture.
Soak the chickpeas overnight. This will help them to cook more evenly and reduce the cooking time.
Use a pressure cooker to cook the chickpeas. This is the quickest and easiest way to cook them, and it also helps to preserve their nutrients.
Add the spices and aromatics to the chickpeas while they are cooking. This will help the flavors to develop and permeate the chickpeas.
Simmer the chickpeas in the sauce for at least 30 minutes. This will help the sauce to thicken and the flavors to meld together.
Serve the pindi chana with rice, naan, or roti. It can also be served as a side dish or as a main course.

Conclusion:

Pindi chana is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins, and it is also relatively easy to make. With a little planning and effort, you can easily create a delicious and satisfying meal that everyone will love.

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