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Pindi Channe


Pindi Channe

Pindi Channe



Recipe Servings


Recipe 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


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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Key Ingredients: chickpeas, tea, baking soda, ginger, salt, green chillies, potatoes, coriander powder, cumin seeds, garam masala, black pepper, pomegranate, vegetable oil, lemon