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Pindi Chana Masala

Sana Tungekar
15 minutes
Prep Time
20 minutes
Cook Time
4 People
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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!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Stir fry
  • Pressure Cook
  • Boiling
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 500 grams Safed kabuli chana/ Chickpeas
  2. 50 grams Tea powder /5 black Tea bags
  3. 3 tsp ginger-garlic paste
  4. 1 tbsp salt to taste
  5. 1 tsp garam masala powder
  6. 1 tsp red chilli powder as per choice
  7. 1 tsp mango powder
  8. 1 tsp coriander powder
  9. 1 tbsp pure ghee
  10. 1 big sized onion
  11. 2-3 green chillies
  12. 1 Lemon


  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.

Reviews (2)  

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Sarita Ghei
Sarita Ghei   Sep-02-2016

Will surely try these👌

Surbhi Merchant
Surbhi Merchant   Aug-30-2016

Delicious thanks for sharing

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