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    You are in: Home / Recipes / Chana Pindi (indian Chickpeas Masala) Recipe
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    Chana Pindi (indian Chickpeas Masala)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    nikki oberroi's Note:

    This recipe is a tried & tested one.My partner generally is not used to appreciating my culinary skills,but he said this one was nice.This one is my mother's recipe with a few changes here and there

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    Units: US | Metric


    1. 1
      Soak Chickpeas overnight or for at least 6 hours.
    2. 2
      Boil them with enough water and teabags till they are soft.
    3. 3
      Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
    4. 4
      Heat oil in an Iron skillet.
    5. 5
      If you do not have one use a non stick pan.
    6. 6
      Add the cardomoms.
    7. 7
      After a minute add onions and saute.
    8. 8
      After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
    9. 9
      When the onions turn golden, add the gram flour (Besan).
    10. 10
      This is to give body to the curry.
    11. 11
      Now add ginger garlic paste and keep frying.
    12. 12
      take care that the ginger garlic paste does not stick to the base.
    13. 13
      Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
    14. 14
      Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
    15. 15
      add the boiled chickpeas and fry.
    16. 16
      Mash 3-4 tablespoons of chickpeas and mix it in.
    17. 17
      simmerfor 15- 20 minutes.
    18. 18
      Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
    19. 19

    Ratings & Reviews:

    • on May 29, 2005


      This is a FABULOUS dish. It not only looks excellent but the flavors are out of this world. The chickpeas had a wonderful color that Ive never seen before, and the coriander adds a great touch, just as it does with many dishes just like this. Thanks for a fablous recipe. I served this with roti, and will be making it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2010



    Nutritional Facts for Chana Pindi (indian Chickpeas Masala)

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.2
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 238.5 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 6.5 g
    Sugars 6.1 g
    Protein 6.4 g

    The following items or measurements are not included:

    black cardamom pods

    green cardamoms

    tea bags


    ginger-garlic paste


    chat masala

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