Pindi chana with naan. Pindi Chana Masala - Pindi Chole Masala No onion No garlic Chana Masala recipe. Heat oil in a large and heavy bottomed saucepan. Add cumin seeds and mustard seeds.
It is named Pindi Chana after the town where it originated - Rawalpindi (Pakistan) - in the days before the India-Pakistan partition. Easy to cook, it makes for a wholesome meal when served with bread such as Kulcha or Naan and a green salad. In north India, Pindi Chana is still a famous Chana Masala main course dish. You can cook Pindi chana with naan using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pindi chana with naan
- It's 1 cup of Boiled White chana.
- You need 1 teaspoon of Salt.
- You need 1/2 teaspoon of Red chilli powder.
- Prepare 1 teaspoon of Garam masala.
- You need 1/2 teaspoon of Turmeric powder.
- It's 1 of Onion.
- You need 1 of Tomati.
- You need as required of Oil.
Easy to cook, Pindi Chana makes excellent main course, served traditionally with naan or roti. I love Chana Masala, specially with Indian Puffed Flat Bread (known as Poories). Until I made Pindi Chana at home, I always made traditional punjabi-style chana masala. Many of the most popular elements of Indian cuisine as it is marketed to non-Indian customers (such as tandoor, naan, pakoras and vegetable dishes with paneer) is derived from Punjab.
Pindi chana with naan instructions
- Take a pan. Then add oil in..
- Then add onion and saute for a while. Then add tomato and saute for a while..
- Then add all spices and saute for a while and add little water..
- Then add boiled chane in it and mix well. Add little water too and mix well.
- Its ready serve hot with naan or chapati..
- Its too delicious in taste..
My preparation for the state is Chana pindi , one of my favorite. Yum Pindi chana is now done and ready, turn off the flame and take them out in a bowl. Tangy, flavorsome and spicy pindi chana is ready. Serve with chapatti, parantha, naan or rice and relish eating. Pindi chana is now ready to serve.