This dish is straight from the kitchens of Rawalpindi, hence known as Pindi Chana. It is prepared using Chickpea.
Time Required: 30 Minutes + Soaking Time
1 Cup Chana / Kadalekalu / Chickpea
2tbsp Besan / Gram Flour
1tsp Anaardana / Pomegranate Powder
2tsp Aamchur / Dry Mango Powder
1tsp Chili Powder
1tsp Black Salt
2tbsp Kasoori Methi / Dry Fenugreek Leaves
1tsp Cumin / Jeera Powder
4 Cardamom, Crushed
2 – 3 pieces Cinnamon
1” Ginger, cut into julienne
Salt to taste
Soak the Chana for 4 to 5 hours. Cook until soft. Sieve and keep aside.
Heat Oil, add Ajwain and when they splutter, add Cinnamon, Cardamom, Cloves and half of the Ginger pieces. Add Gram flour and stir until an aroma arises. Add Anaardana, Aamchur, Chili Powder, Black Salt, Cumin, Chili Powder, and Salt. Stir and add Kasoori Methi. Add the cooked Chana and stir well.
Remove to a serving dish and garnish with slit Green Chilies, Onion roundels, and Ginger Julienne. Serve with Indian Bread.
On gosh I have such fond memories of eating this in Delhi!!
The recipe came out well, Shantha 🙂 Thanks for sharing it.
Glad to hear that the dish turned out well.
Awesome dish and articles.. 🙂 Pls share recipe for 7-cup burfi..
Good you are back with your feedback after a hiatus. I have not yet made the 7-cup burfi and I know it has been your request for sometime. Please google for the recipe, you will find it.