Pindi Chana

Pindi Chana Recipe

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About Pindi Chana Recipe:

A breakfast preparation of black chana cooked in spices and served with puris. Also known as Pindi chhole it is one of the easiest and delicious chickpeas recipe that you can make. The recipe is a original of Rawalpindi region of Punjab, Pakistan and hence named Pindi channa. This recipe does not have any gravy or sauce and is dry- made with soft tender white chickpeas, fragrant ginger garlic, spicy chana masala and tany dry Mango powder.  

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  • 12 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Pindi Chana Recipe

  • 1 teaspoon Oil
  • 1 No.s Onion Finely Chopped
  • 1 inch Ginger finely chopped
  • 2 No.s Green chillies slit
  • 1 stick cinnamon inch
  • 2 No.s Cardamom pods
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Amchur powder
  • 1/2 cup Cooked tomato puree
  • 2.50 cup Black chana
Nutrition
  • 34g Fat(5.22%)
  • 117g Protein(18.22%)
  • 340g Carbs(52.74%)
  • 149g Fiber(23.16%)
  • Other(0.66%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Pindi Chana Recipe

STEP 01

Wash and soak 2 ½ cups black chana for 8 hours or overnight . Then pressure cook for 7 to 8 whistles.

step 2

STEP 01

In a preheated pan, add 1 tsp oil, 1 finely chopped onion, 1 inch ginger finely chopped, 2 green chillies slit. Saute till the onions soften and begin to change colour.

step 3

STEP 01

Then add 1 inch stick cinnamon ( dalchini), 2 to3 cardamom pods, ½ tsp turmeric (haldi) powder, ½ tsp garam masala powder, ½ tsp red chilli powder, ½ tsp amchur ( dried mango) powder for sourness and ½ cup cooked tomato puree.

step 4

STEP 01

Mix well and saute for a few minutes till tomatoes soften, Then add 2 1/2 cups cooked kala chana and salt to taste.

step 6

STEP 01

Boil for a few minutes and then turn heat to simmer for 10 minutes and cook till semi dry.

step 7

STEP 01

Lastly add finely chopped coriander leaves, give it a quick stir and turn off the heat.