Pindi Chana Food
CHANA PINDI (INDIAN CHICKPEAS MASALA)
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
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
PINDI CHANA
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
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!
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- Heat oil in a deep pan and saute cumin seeds till they begin to sizzle. Add in onions, green chillies and ginger-garlic paste, and fry till lightly browned. Stir in salt and spices, and fry for a few seconds.
- Add in the chopped tomatoes and tomato paste, and cook for a few minutes to combine well. Add chickpeas and about a cup of water, and let cook on low heat for 8-10 minutes.
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- To begin with, add chickpeas to a bowl and add water to it. Soak the chickpeas overnight and drain the water. Now, chop the onion into thin slices.
- Then, keep a frying pan over medium flame, add pomegranate seeds and cumin to it. Dry roast them and transfer them into a mixer jar, grind into a fine powder.
- Keep a pressure cooker over medium flame and add enough water to it. Then add chickpeas, salt, cinnamon stick, cardamom and cloves. Cover the cooker with a lid and pressure cook for 15 to 20 minutes. Then turn the flame off and let the steam release itself.
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- Place a pressure cooker on high heat and tip in soaked, drained chana. Toss in salt, tea bags, and 1 cup water. Seal pressure cooker, and after 2 whistles, cook for about 15 minutes on low heat. Remove from heat and allow to cool before opening. The chana should be quite soft but should still hold its shape. Discard tea bags and set aside.
- Make chana masala: place roasted anardana powder in a medium bowl. Follow by tossing in red chilli powder, turmeric, amchur, and coriander powder. Mix well. Reserve chana masala.
- Place kadhai or wok on the medium heat; pour in ghee. Once ghee is hot but not smoking, toss in cumin seeds; stir till they start to darken in color. Add onion; sauté for 4 to 5 minutes till onion has browned slightly. Add garlic paste, ginger paste, turmeric powder, roasted cumin powder, coriander powder, and red chilli powder. Cook for 2 to 3 minutes, then add cooked chana. Stir well till the masala coats the chana nicely. Toss in salt and cook for another 5 to 6 minutes.
- In the meanwhile, make the tempering: place a small kadhai on medium heat; pour in ghee. Once ghee is hot but not smoking, toss in cumin seeds, green chillies, tomato wedges, and salt; sauté for about 2 minutes. Add ¼ cup water, cover and cook till tomato has softened slightly. Remove lid and cook for 3 to 4 minutes.
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- Soak the Kabuli chana over night, take a pressure cooker add Kabuli chana and tea bag (tea powder tie in a muslin cloth) add some water, turmeric, salt and cook this till chana is tender.
- In a bowl add Anar Dana, cardamom, nut meg, cloves, black pepper, coriander seeds, cinnamon sticks, maize, cumin seeds, shahi jeera, ajwain, slowly dry roast these ingredients, and put it into the blender and make a powder.
- Heat oil in a pan add ginger garlic paste, tomato, cook this till tomatoes are soft, add brown onions, chilly powder, asafoetida, saute it for 2 minutes in a slow flame.
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Pindi Chana (portion (250 g)) contain(s) 0 grams of sugar, 15 gram(s) of protein, 8 gram(s) of fat, 4 gram(s) of fiber and 53 gram(s) of carbohydrate. There are 339.1kcal in (portion (250 g)) which can be burnt by a 42 minute(s) of Jogging, 48 minute(s) of Cycling, 54 minute(s) of Swimming, 60 minute(s) of Walking, 71 minute(s) of Shopping, 73 minute(s) of Yoga or 117 minute(s) of …
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WWW.FOODFOOD.COM
Methods. Drain and put the chickpeas in a pressure cooker, add a tea bag and 2 cups water and cook under pressure for 20 minutes or till they are soft. Heat oil in a non-stick wok
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