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.

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 soda bi- carb 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 kadhai, 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.