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Pindi Channe

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Pindi Channe
  • Recipe Servings: 4
  • Cook Time:
  • 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.


  • 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


  1. Add baking soda to the channe and soak for at least 3-4 hours.
  2. Cook channe in fresh water with tea leaves and 1 tbsp salt.
  3. Remove tea leaves and excess water. Add cumin, coriander, garam masala, black pepper, pomegranate seeds, 1 tbsp salt to the channe. Mix well together.
  4. Heat the oil, add ginger, stir a few times, until slightly brown.
  5. Add green chillies and stir a few times.
  6. Add the channa mixture and potatoes and stir continuously till well mixed and slightly fried.
  7. Serve hot, garnished with the lemon quarters.