Cooking with Lounge | Tangy ‘chana’ Punjabi style

Cooking with Lounge | Tangy ‘chana’ Punjabi style

Pindi Chana


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350g chickpeas (Kabuli chana)

1 teabag

15 ml oil

1 tsp carom seeds (ajwain)

2 tsp ginger-garlic paste

2 onions, chopped

2 green chillies, sliced

3 tbsp tomato puree

1 medium-sized tomato, cut into juliennes

1½ tsp coriander powder

2 tsp red chilli powder

100ml water

1 tsp packaged chana masala

1 tsp chaat masala

Coriander leaves, finely chopped

1 tsp ginger, finely chopped

Lemon wedge


Soak the chickpeas in water overnight and boil for 20 minutes with a teabag (for colour). Heat oil in a pan and add carom seeds to it. Add chopped onions and tomato juliennes, ginger-garlic paste and sauté for 5 minutes on slow fire. Add water, tomato puree, chana masala and chaat masala, coriander powder, red chilli powder and salt to the pan.

Add the remaining water, followed by the chickpeas. Add the chopped coriander and ginger and simmer till the water is absorbed.

Garnish with julienned onions and tomatoes and ginger, slit green chillies and a lemon wedge.