Pindi Chana (Punjabi chickpeas recipe)

Posted on October 17, 2020

Pindi Chana (Punjabi chickpeas recipe)



  1. Soak chickpeas in water overnight or for about 6 hours.
  2. Boil the chickpeas with salt and enough water in the cooker for about
    20 minutes or till fully done.
  3. Drain, reserving 1 cup of cooking liquid.
  4. Heat oil and sauté onions till golden.
  5. Then add garlic, chopped ginger and green chilies, sauté for 5 minutes.
  6. Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over

    low heat until the oil separates.
  7. Add chickpeas, the reserved cooking liquid, salt and half of the coriander
  8. Simmer, uncovered until the liquid has been absorbed.
  9. Add a pinch of garam masala and serve chickpeas sprinkled with the
    garam masala, coriander leaves and shredded ginger.
  10. Serve it with hot
    or Bhature.

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