Pindi Chana Masala | How to make Pindi Chana Masala

By sana Tungekar  |  29th Aug 2016  |  
4.3 from 3 reviews Rate It!
  • Pindi Chana Masala, How to make Pindi Chana Masala
Pindi Chana Masalaby sana Tungekar
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

87

3





About Pindi Chana Masala Recipe

A Rawalpindi special! The sumptuous white chickpea or kabuli chana that is made as Pindi style. It's flavours of mixed masalas/ spices and condiments make it so very tasty!

Pindi Chana Masala, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pindi Chana Masala is just mouth-watering. This amazing recipe is provided by sana Tungekar. Be it kids or adults, no one can resist this delicious dish. How to make Pindi Chana Masala is a question which arises in people's mind quite often. So, this simple step by step Pindi Chana Masala recipe by sana Tungekar. Pindi Chana Masala can even be tried by beginners. A few secret ingredients in Pindi Chana Masala just makes it the way it is served in restaurants. Pindi Chana Masala can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pindi Chana Masala.

Pindi Chana Masala

Ingredients to make Pindi Chana Masala

  • 500 grams Safed kabuli chana/ Chickpeas
  • 50 grams tea powder /5 black tea bags
  • 3 tsp ginger-garlic paste
  • 1 tbsp salt to taste
  • 1 tsp garam masala powder
  • 1 tsp red chilli powder as per choice
  • 1 tsp mango powder
  • 1 tsp coriander powder
  • 1 tbsp pure ghee
  • 1 big sized onion
  • 2-3 green chillies
  • 1 lemon

How to make Pindi Chana Masala

  1. Soak the chana/chickpeas over night.
  2. Boil it in a pressure cooker with salt, tea leaves or tea bags and 1 tsp ginger-garlic paste. Let it boil for 15 minutes.
  3. Once cooked, open the lid after 5 mins. Strain out the water in a colander and let it cool.
  4. Take a kadai or pan, heat the ghee in it and saute the ginger-garlic paste for 1 minute till the raw smell goes away.
  5. Mix the chana in the kadai with the ghee and ginger-garlic paste. Saute it lightly and cover it for 2-3 minutes.
  6. Garnish with the onions and green chillies and sliced quarters of lemon.

My Tip:

Make sure to not over boil. Add the spices as per taste.

Reviews for Pindi Chana Masala (3)

Sarita Gheia year ago

Will surely try these👌
Reply

Surbhi Merchanta year ago

Delicious thanks for sharing
Reply

aahna krishnaa year ago

My favourite chana, and I will try this now
Reply