Pindi Chana / Spiced Chickpeas - Indian Food Recipe Video

Directions GETTING READY 1. Soak the raw chickpeas in water overnight.

Once soaked for about 8 hours, drain and set aside.

MAKING 3. Into the pressure cooker add the rinsed and drained chickpeas along with one tea bag, one cinnamon stick and one black elaichi.

Add water, close the lid of the pressure cooker and cook for about 10 - 15 minutes (2 - 3 whistles of pressure release).

Once cooked, set the chana aside, reserve the left over water in the cooker for later use.

In a heated pan dry roast whole spices (given under ingredients list) until aromatic.

In a blender, grind them to a fine powder and set aside.

Heat a pan with 2 tbsp of oil, add 1 small chopped onion, green chili and ginger paste. Fry until the onions start changing color.

Add the roasted and ground spice mix, stir for a couple of minutes.

. Add salt to taste, turmeric and red chili powder to taste. Stir for a few seconds and add the boiled chickpeas.

. Add the left over water from boiling the chickpeas and stir well.

. Add dry mango powder and stir to mix the spice in with the other ingredients. let it simmer for a few minutes, till the water dries up.

. Add garam masala and mix. Garnish with chopped green onions and cilantro leaves.

SERVING 14. Serve pindi chana topped with chopped onions and lemon wedges, and can be enjoyed with paratha, poori or bhatooras. You can enjoy this as a snack as well.

TIPS You can boil the chickpeas in a pot as well, if pressure cooker is not available or if using canned chickpeas you can skip this step.