Pindi Chana

About Pindi Chana

Ingredients

• Chickpeas (kabuli chane), soaked overnight with salt 1 cup
• Tea bag 1
• Sunflower oil 1 tbsp
• Cumin seeds ½ tsp
• Coriander seeds 1 tsp
• Green chillies, slit 2
• Garlic, finely chopped 1 tsp
• Medium onion, finely chopped ½
• Large tomato, finely chopped 1
• Salt to taste
• Red chilli powder ½ tsp
• Turmeric powder ½ tsp
• Garam masala powder 1 tsp
• Fresh coriander leaves, chopped 1 tbsp
• Ginger, cut into thin strips 1 inch

How to Make Pindi Chana (Stepwise Photos)

Method

1. Drain and put the chickpeas in a pressure cooker, add a tea bag and 2 cups water and cook under pressure for 20 minutes or till they are soft.
2. Heat oil in a non-stick wok, add cumin seeds, coriander seeds, 1 green chilli and garlic and saute till fragrant.
3. Add onion and half the tomato and saute till both soften.
4. Add salt, red chilli powder, turmeric powder and garam masala powder and mix well.
5. Add ½ cup water and mix till all the spices blend well.
6. Now add chickpeas and half the remaining tomato and mix well. Bring to a boil and simmer for 5 minutes.
7. Transfer into a serving bowl, garnish with remaining tomato, coriander leaves, remaining green chilli and ginger and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps