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Jun 21, 2012

Chana Pindi (Chickpeas - Rawalpindi style)

Chana prepared in the simplest way without much of labour & don't use any bhuna masala, tomato, coriander leaves.




Ingredients :-

  1. Chickpea - 1 Cup
  2. Cardamom - 1 No.
  3. Clove - 2 Nos
  4. Cinnamon - 1/2" stick
  5. Water - 2 Cups
  6. Green Chillies - 2 nos (or as you prefer) - chop finely
  7. Ginger - 1" piece  (chop finely)
  8. Pomegranate seeds powder - 1tbsp (anardhana powder)
  9. Cumin powder - 1/2 tsp
  10. Coriander powder - 1.5 tsp
  11. Pepper Powder - 1 tsp
  12. Garam Masala powder - 1 tsp
  13. Amchur powder - 1 tsp (dry mango powder)
  14. Ghee - 2 tbsp
  15. Onion - 1 No. (finely chopped)
  16. Salt to taste

Note : 

  1. If you don't get anardhana powder then you can grind some fresh pomegranate seeds & use in the recipe. You can also prepare without pomegranate seeds but adding them will add to the taste of the pindi chana.

Procedure :-

  • Soak chickpeas overnight. [or for 7 hours. If you forgot then don't worry, fill in a flask with hot water, put the chick peas in it and leave it for 3 hours]
  • In a pressure cooker, put the chickpeas with 2 cups water, salt, cinnamon stick, Cloves and cardamom. When pressure builds up, simmer the flame & cook for 15 minutes (in hawkins cooker). Otherwise pressure cook till 3 whistles.
  • If you use dry pomegranate seed
  • Let the cooker cool down and strain the water, preserve it for later use.
  • To the cooked chickpeas (chana) add Cumin powder, Coriander powder, Pomegranate seed powder (or freshly ground ones), Pepper powder, Garam masala and Dried mango powder (amchur), mix well.
  • In a small wok heat the ghee & add it to the chana mixture, cook it for 1 minute by stirring continously
  • Add the saved water in which chana is boiled
  • Adjust the salt if required
  • Bring to boil till it becomes semi solid consistency and ghee separates  (say 10 minutes) - stir occasionally.
  • switch off the flame. Add the chopped onions (raw), mix well and serve hot with rice or rotis.


If freshly ground masalas are used, they add to the flavour of the dish. So I roast and crush them nicely in my mortar & pestle.

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