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Pindi Chana
Rawalpindi Chana made with a tangy and tasty flavoury spices
Ingredients:
400 g Kabul (chickpeas OR Garbanzo beans) chana
A pinch of soda bicarb
5 tbsp. (75 ml) oil
1/2 tsp. cumin seeds
20 GMS gram flour
1/2 tsp. anardana (pomegranate) powder
2 tsp. amchur (mango powder) powder
1 tsp. chili powder
1 tsp. black salt powder
1/2 tsp. kastoori (dried fenugrrk leaves) methi powder
1 tsp. cumin powder
Salt according to taste
For the small bag:
6 black cardamom
1 stick cinnamon, powdered
4 cloves
20 GMS ginger, crushed
1/2 tsp. tea leaves
To garnish: 2 (200 g) tomatoes, sliced 1 (50 g) onion, cut into roundels and separated into rings 2 green chilies, slit and deseeded 3 lemons, cut into wedges 10 g ginger, julienned, and soaked in 2 tbs. (30 ml) lemon juice
Serve with Serve with bhatura or kulcha.
Cooking Method:
1.Put all the ingredients for the bag in a small piece of muslin cloth and tie it with a string to make a pouch.
2.Soak the Kabuli (chickpeas) chana in one liter of water , add sodium bicarbonate to it and leave it overnight.
3.Next day boil in a cooker for half an hour. Remove, drain and keep aside.
4.Now heat the oil in a kadai, add cumin seeds, stir over medium heat until it begins to crackle.
5.Add gram flour and stir-fry until it emits its unique aroma.
6.Then add the remaining ingredients. Stir for a minute.
7.Add the cooked chana and stir until well mixed.
8.Remove to a serving dish, garnish with tomato slices, onion rings, green chilies, lemon and ginger.
