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Home>>North India>>Delhi>>Cuisine>>Pindi Chana

Pindi Chana

Pindi Chana Ingredients
Pindi Chana, Pindi Chana cuisine, Pindi Chana Recipe, Pindi Chana North India cuisine, Pindi Chana Dishes of Delhi
  • 1 cup Kabuli chana (white chick peas) soaked overnight

  • 1 large tomato chopped

  • 1 large onion chopped

  • 1 small onion sliced into rings

  • 1 tsp. garlic grated

  • 1 tsp. ginger grated

  • 3 green chillies chopped

  • 1 tbsp. coriander chopped

  • 1/2 tsp.each cumin & mustard seeds
  • 1/2 tsp. dhania (coriander seed) powder
  • 1 tsp. red chilli powder
  • 1/2 tsp. garam masala
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. cinnamon clove powder
  • 3-4 pinches asafoetida (hing)
  • 2 tbsp. tamarind extract
  • 2 tbsp. oil
  • 1 tbsp. ghee


  • Pressure cook the chana till soft. (Around 10 mins.)
  • Heat oil in a heavy saucepan add cumin & mustard seeds
  • And then allow to splutter.
  • Add asafoetida, ginger, garlic, chopped onions, fry till lightly brown.
  • Add all dry masala, except clove-cinnamon powder.
  • Stir well, add tomatoes, and cook till oil separates.
  • Drain chana, add to pan, stir well. Add tamarind.
  • Mix. Cook till fairly dry. Keep aside.
  • In a small pan, heat ghee, add clove-cinnamon powder, chillies.
  • Allow to pop a bit, add to chana. Stir gently till well mixed.
  • Garnish with chopped coriander and onion rings.
  • Serve hot with Puri or Naan.

 More Cuisine in Delhi

>> Choley Bhature

>> Sarson Ka Saag With Makki Ki ...

>> Puri

>> Pindi Chana

>> Shahi Paneer

>> Mushroom

>> Chicken Curry

>> Mutton Curry

>> Coconut Ladoo

>> Dry Fruit Kheer

>> Til Ke Gajak

>> Til Ke Ladoo


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>> Cuisine >> Arts and Crafts >> Fairs and Festivals


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