BEST HOMEMADE TASTY PINDI CHANA (CHICKPEAS) IN 40 MIN
THE LIST OF INDIAN CUISINE IS NEVER COMPLETE IN THE RECIPE BOOK IF YOU HAVE NEVER MADE OR TASTED CHOLLE (CHICKPEAS). I AM SURE THIS WORLD IS FULL OF NEW RECIPES AND ONE SHOULD ALWAYS TRY MAKING NEW DISHES WHETHER YOU KNOW COOKING OR NOT BUT WE MUST KEEP ON MAKING NEW DIFFERENT FOOD ITEMS BECAUSE LIFE IS ALL ABOUT GOOD TASTE AND GOOD DELICACIES
FIRSTLY, Kabuli Channa/Cholle (Chick Peas) 1 and a Half Cup Soaked Overnight At least 7 -8 hours
Baking Soda ( Meetha Soda ) A Pinch
2 tsp Tea Leaves Boiled In 1.5 Glass Water or 1 Tea Bag In 2.5 glass water
Salt 2 tsp (Or According to taste)
Bay leaf – 2 (Tej Patta)
A Stick of Cinnamon (Daal Chinni)
Moti Ellachi (Thick Black Cardamom) – 1
Loong 3 to 4 ( Cloves )
Dry Amla (Dry Indian Gooseberry) – 6 to 7 pieces Add while boiling for a black colour
Cooking Oil 2 Large Serving Spoons
Onion 2 Medium Grind And Make a Paste
Ginger Garlic Paste 1 Tbsp or Garlic 4 5 Grind with Onion
Tomatoes – 4 Medium-Sized Make Puree
Anaar Daana (Dry Pomegranate) – 1/4 tsp Grind with Onion (Skip if you don’t want it too Sour)
Kashmiri Red Chilli Powder – 1 tsp
Haldi (Turmeric powder) – 1/2 tsp
Garam Masala – 1 Tsp
Dhaniya Powder (Coriander powder )- 1.5 tsp Full
Channa Masala – 2 Full Normal Spoons
Black Pepper (kaali mirchi) – 1/4 tsp
Bhuna Jeera ( Roasted Cumin Seeds) – Half tsp
Roasted Kasturi methi ( Dry Fenugreek Leaves ) – little
Ghee – 1tbsp
2 Green Chillies (Hari Mirchi ) – Slit it into 2 Long Pieces
Thin Slices of Ginger (adrak )
Ajwain (Carom Seeds ) – 1/4 tsp
Some Coriander Leaves ( Dhania Leaves )
LET’S START
FIRST TAKE A PRESSURE COOKER AND ADD OVERNIGHT SOAKED CHICKPEAS ( WHITE CHANNA). REMEMBER TO DRAIN OUT THE WATER COMPLETELY WHICH WAS SOAKED OVERNIGHT.
THEN ADD
1 TSP SALT
A PINCH OF BAKING SODA
SOME DRY AMLA (GOOSEBERRY)
TEJ PATTA (BAY LEAF)
DAL CHINNI STICK (CINNAMON STICK)
MOTI BLACK ELLACHI (CARDAMOM BLACK)
LOONG (CLOVES)
ADD 2 GLASSES OF TEA LEAVES WATER ( BOILED WATER WITH TEA LEAVES IN IT ) TO THESE INGREDIENTS AND CLOSE THE LID. IF YOU FEEL THE CHICKPEAS ARE NOT PROPERLY SOAKED IN WATER THEN ADD SOME MORE PLAIN WATER TO IT.
KEEP IT ON HIGH FLAME FOR 7 TO 8 WHISTLES. THEN KEEP IT ON LOW FLAME FOR ANOTHER 5 MINUTES.
TILL THE TIME THE CHICKPEAS ARE GETTING READY LETS START MAKING THE MAIN CURRY.
TAKE A BIG UTENSIL (KADHAYI) OR A WOK AND ADD COOKING OIL AFTER 2 MINUTES ADD ONION PASTE TO IT.
COOK IT ON HIGH FLAME TILL THE ONIONS ARE BROWN IN COLOUR. ADD A LITTLE WATER AND THEN COOK FOR ANOTHER 2 MINUTES, NOW ADD ONION GARLIC PASTE AND COOK FOR 2 MINUTES.
THEN ADD TOMATO PUREE. WITH THAT ADD
SALT
RED CHILLY POWDER
DHANIA POWDER(CORIANDER POWDER)
HALDI (TURMERIC POWDER)
CHANA MASALA
ACCORDING TO THE QUANTITIES MENTIONED ABOVE 👆
NOW ON HIGH FLAME COVER THIS WITH A LID AND LET IT COOK FOR SOME TIME. KEEP STIRRING IT SO THAT IT SHOULD NOT BURN, KEEP STIRRING AFTER 2 TO 3 MINUTES. THEN COOK IT TILL THE ONION TOMATO MIXTURE IS PROPERLY COOKED AND IT BECOMES DRY. ADD KASTURI METHI AT THIS TIME BY RUBBING IT INTO YOUR PALMS.
YOU WILL NOTICE THE OIL WILL GET SEPARATED FROM THE PASTE. ADD HALF CUP OF WATER AND COOK FOR ANOTHER 5 MINUTES AND THEN YOUR MASALA (CURRY )IS READY.
ADD CHANNA (CHICKPEAS ) WITH WATER TO THIS CURRY AND MIX IT WELL. NOW USE A VEGETABLE MASHER TO MASH SOME CHANNA AND ADD 1 CUP OF WATER.
LET IT BOIL FOR 5 MINUTES.
NOW TAKE A SMALL PAN AND ADD GHEE TO IT, LET IT WARM FOR A FEW MINUTES THEN
ADD SLICED GINGER
AJWAIN ( CAROM SEEDS)
GREEN CHILLIES SLICED
AND FRY IT FOR 1 MINUTE AND POUR IT ON YOUR CHANNA.
MIX WELL AND TASTE THE SALT.
NOW ADD SOME CORIANDER LEAVES (DHANIA LEAVES),
AND YOUR RESTAURANT-STYLE PINDI CHANNA IS READY
SERVE IT WITH BHATHURA (INDIAN BREAD) OR RICE.
GARNISH WITH ONION RINGS AND SERVE HOT.
PEOPLE ASK ME WHERE TO GET THE ITEMS GIVEN IN THE VIDEOS SO I AM
PROVIDING MOST OF THE MY OWN TESTED ITEMS FROM YEARS IN LINKS BELOW 🠇🠇
