Skip to main content

Pindi Chana: Chickpeas Curry Recipe

Pindi Chana is a dish based on chickpeas steamed with masala sauce, ginger, herbs and spices and is traditionally served with Bhaturas, Plain Naan, leavened bread baked on the walls of a clay oven. Of course, all quite as spicy Indian cuisine includes curry, cumin, coriander, garam masala, dominate the other flavors, but it is tasty.

The chana masala or chole masala is a dish of the region of Punjab between India and Pakistan, spread across the South Asia. The main ingredient of the dish is the chickpeas, but also onions, tomato pieces, turmeric, seeds of coriander, garlic, chilli, ginger powder, mango dried seeds of pomegranate and crushed garam masala. The result is a dish slightly moist and spicy, with a hint harsh given by citrus.

The dish is very popular in the region of Punjab, between India and Pakistan, but also in the regions of Sindh and Gujarat. In areas of Gujarat and Rajasthan is commonly cooked dry with spices and spicy. In India it is commonly consumed together with Bhatura, a bread fried. The approach is called chole bhature and is generally sold in stalls on the street, but you can find it even in restaurants. In Pakistan it is instead sold the variant aloo chole, made ​​of chickpeas and potatoes, served as a snack or appetizer in big cities like Karachi and Lahore.

Synonymous with curry, the masala is, according to Indian tradition, a mixture of spices cleverly combined. In the kitchen, almost sacred place in this culture, the preparation of spices is a central moment. Traditionally done as much as possible in contact with the ground on a table of stone or wood, on which the grinding is done with a granite stone, which is the symbol of the hearth.

The combination of spices and herbs must be different depending on the dish to which it goes. It could be so sweet as to make every single spice distinguishable in its aroma or strong enough to irritate the slightest touch the taste buds. It can also combine 60 different spices. Remains the hallmark of every good home cooking. The masala can be dry the spices are roasted or in salsa. The dry preparation is typical of the northern regions and is obtained by grinding the spices in the long grains on a granite plaque with a large stone, while preparing sauce adds a wire vinegar, water or coconut milk, consuming, however, the dressing the same day.

Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 360 calories, 6 grams fat


1 cup chickpeas
1 tomato
1 tsp ginger paste
1 tsp ginger
2 tbsp oil
1 tbsp butter
2 onions
1 tsp garlic
2 green chilies
3 tomatoes
1 tsp coriander
1 tsp cumin
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp red chili powder
1 tsp cinnamon
1 tsp ground cloves
1 pinch asafoetida powder
2 tsp tamarind extract
1 tbsp coriander leaves
Salt to taste

Recipe Method

Soak chickpeas in water overnight

Cook the chickpeas with salt and water in the cooker for 30 minutes. Drain, reserving 1 cup of water.

Heat oil and sauté onions till golden, add garlic, ginger paste and green chilies. Sauté for 2 minutes.

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

Add chickpeas, water, salt and half of the coriander leaves. Simmer, uncovered until the water has been absorbed. Add tamarind extract. Mix and cook till fairly dry. Keep aside.

Add the butter, cinnamon, clove, cilantro, onion rings, coriander leaves and shredded ginger.

Serve hot with naan or rotis.

4 stars - based on 9 reviews

Popular posts from this blog

Egg Curry Recipe

Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.

This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.

An Italian Meal with my friend at Da Mauro

As I walked down the street, distracted by my thoughts and my memories, the smell from a nearby pizza shop invaded my senses and immediately my mind was transported to a recent visit to an expat friend's house. My friend, John lives in Central Park Resorts at the heart of Gurgaon. I'm not a huge fan of Gurgaon given the dusty roads, pollution, bad traffic and civic sense, but Central Park Resorts is another world in itself - an ample green environment with the usual facilities like amphitheatre, gym, spa, kids play area etc. But two things really caught my eye - the town-ship is automobile free and golf buggies are used to commute on surface. That sounds downright futuristic and something only the millionaires could afford, right? But there it was, right in front of my eyes in Gurgaon! Well, the future is really here I guess.

But what really got to me is the second thing - something situated inside the Central Park Resorts township. Read on:

As John and I planned to discuss t…

Mysore Pak Recipe

The Mysore Pak is an Indian dessert originating in the state of Karnataka in southern India, but it is widely consumed throughout peninsular India and especially Tamil Nadu, Andhra Pradesh and Kerala. There are 2 ways to prepare it, soft or more solid, with generous amounts of melted butter or ghee, chickpea flour and sugar. Of course people prepare these delicacies especially for the feast of Diwali, the festival of lights.

The mysore pak was originally known as masoor pak, and was made with masoor dal flour. The exact origin of the recipe is unknown, although some claim that it was created in or near the Mysore Palace by a cook raised in the Kakasura Madappa. Its history dates back to, probably sometime in the 17th or 18th century Mysore, where during the reign of King Krishna Raja Wadiyar IV, the recipe was invented in the kitchens of the palace by the chef Kakasura Madappa. Having no idea for his creation, Madappa decided to call the recipe Mysore Pak, which means in Sanskrit and…