How to make Chana Pindi - Pindi chana or chole is a spicy preparation made by cooking chickpeas with an onion tomato masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Dried pomegrante seeds

Cuisine : Punjabi

Course : Main Course Vegetarian

Chana Pindi Recipe Card

Chana Pindi

Along with rotis, rice or bhature – pindi chana is always a great dish to eat. In this Punjabi recipe, boiled chickpeas are cooked in an onion tomato masala and whole spices into a delicious vegetarian curry. If you cook the chickpeas in advance this recipe can be made in minutes.

For more recipes related to Chana Pindi checkout Kale Chholay, Jain Punjabi Chole, Chole Chana Dal, Sindhi Chana . You can also find more Main Course Vegetarian recipes like Bhindi Anardana, Soya Shashlik Masala, Gogroon Thoom, Baked Pesto Vegetables.

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chana Pindi Recipe

  • Chickpeas (kabuli chana) soaked overnight 1 1/2 cups

  • Dried pomegrante seeds 1 tablespoon

  • Tea bags 2

  • Salt to taste

  • Coriander seeds 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Dry mango powder (amchur) 1/2 teaspoon

  • Ghee 4 tablespoons

  • Cumin seeds 1 1/2 teaspoon

  • Onions chopped 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Cumin powder 2 tablespoons

  • Coriander powder 2 tablespoons

  • Tomatoes quartered 2 medium

  • Green chillies slit 4-6

  • Garam masala powder 1 teaspoon


Step 1

Take soaked chana in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags.

Step 2

Dry roast anardana, coriander seeds, half the turmeric powder, half the red chilli powder, amchur and powder. This is the chana masala. Heat three tablespoons ghee in a iron kadai.

Step 3

Add one teaspoon cumin seeds and sauté till it changes colour. Add onions and sauté till golden.

Step 4

Add ginger paste, garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté.

Step 5

Add boiled chana, salt and some cooking liquour and mix. Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss.

Step 6

Stir and press the tomatoes lightly. Add a little water and cook for two minutes. Add to the chana along with chole masala and garam masala.

Step 7

Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.