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Pindi Channe

Spicy chickpea and potatoes mingled in varied masalas with a burst of flavours. 'Pindi Channe' is one of the famous recipes from the Punjab region.

Pindi Channe

Chef's Name	:	Niru Gupta
Recipe Servings	:	4
Recipe Cook Time	:	5 Hours
Recipe Rating	:

Tags: channe, chickpeas, indian food, potatoes, punjabi, vegetarian

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Ingredients

2 cups kabuli channa

3/4 tsp baking soda

1 Tbsp tea leaves, tied in a small cloth

2 Tbsp salt

2 Tbsp ginger, finely shredded

3-4 green chillies, slit lengthwise

2 potatoes-large, boiled, peeled and quartered

2 Tbsp coriander powder

1 Tbsp cumin seeds-roasted and powdered

1 tsp garam masala

1 tsp black pepper powdered

1 Tbsp pomegranate seeds, powdered

3/4 cup oil

1 lemon, quartered

Method

Add baking soda to the channe and soak for at least 3-4 hours.

Cook channe in fresh water with tea leaves and 1 tbsp salt.

Remove tea leaves and excess water. Add cumin, coriander, garam masala, black pepper, pomegranate seeds, 1 tbsp salt to the channe. Mix well together.

Heat the oil, add ginger, stir a few times, until slightly brown.

Add green chillies and stir a few times.

Add the channa mixture and potatoes and stir continuously till well mixed and slightly fried.

Serve hot, garnished with the lemon quarters.

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