Allergens in Pindi Chana: none of the ten listed below.
Ingredients
Quantities for 4.
- 300g, soaked overnight Chickpeas
- 1 tsp Black Pepper
- 4 Dried Red Chilli
- 1 stick Cinnamon
- 2 Black Cardamomthe smoke in the dish
- 4 Cloves
- 2 Bay Leaf
- 2 tsp Amchur
- 1 tbsp, ground Anardanapomegranate seed; the sourness that makes it pindi
- 2 tbsp, julienned, to finish Ginger
- 4, slit, to finish Green Chilli
- 4 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Named for Rawalpindi. It has no onion, no garlic and no tomato: the colour comes from cooking the chickpeas with the whole spices, traditionally in a muslin bag with tea leaves.
- It should be almost dry and very dark, not a gravy.
Method
- Boil the soaked chickpeas with the cinnamon, black cardamom, cloves and bay leaves until soft and dark, about 45 minutes or 5 whistles.The whole spices go in the water, not the pan. That is where the colour comes from.
- Drain, keeping a cup of the cooking liquid. Fish out the whole spices.
- Grind the pepper, dried chillies and anardana together coarsely.
- Heat the oil, add the ground mixture and fry 1 minute, then the chickpeas.
- Toss on high 8 minutes, crushing a handful against the pan, adding splashes of the reserved liquid to keep it moving.
- Finish with the amchur, raw ginger julienne and slit green chillies.
Storage
Keeps 3 days refrigerated and improves overnight. Add the ginger fresh when serving.
Nutrition Low estimate
One serving of Pindi Chana (109 g) is about 426 calories, or 393 calories per 100 g.
Medium protein: 16 g a serving, 15% of the calories
| Per serving109 g | Per 100 g | |
|---|---|---|
| Calories | 426 kcal | 393 kcal |
| Protein | 15.9 g | 15 g |
| Carbohydrate | 52.5 g | 48 g |
| of which sugars | 10.6 g | 10 g |
| Fibre | 9.9 g | 9 g |
| Fat | 18.3 g | 17 g |
| of which saturated | 1.9 g | 2 g |
| of which unsaturated | 14.7 g | 14 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for amchur. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.