Pindi Chana


Share it


  • 1 cup chickpeas ( kabuli chana)
  • 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
  • 21/2-inch ginger, 3/4th of it shredded finely for garnish
  • 2-3 tbsp oil
  • 2 onions chopped
  • 2 tsp garlic, finely crushed
  • 2 green chilies, sliced
  • 3 medium sized tomatoes, chopped
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 - 1tsp red chili powder or as per taste
  • Salt To Taste
  • 1/2 tsp garam masala
  • finely chopped coriander leaves


Step 1

Soak Chole in water overnight or for about 6 hr.

Step 2

Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.

Step 3

Drain, reserving 1 cup of cooking liquid.

Step 4

Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.

Step 5

Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.

Step 6

Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.

Step 7

Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Cheesy Pizza



  • Dahi Idli

  • Curry Leaves Chutney Powder

Leave a Reply

Your email address will not be published. Required fields are marked *