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Pindi Chana Tacos Recipe
How to make Pindi Chana Tacos
A modern take on the authentic and simple yet scrumptious dish from Amritsar, India which will surely satisfy your craving for delicious Indian food this Diwali and add a zing to your Diwali party!
- Total Cook Time 30 mins
- Prep Time 15 mins
- Cook Time 15 mins
- Recipe Servings2
- Easy
Ingredients of Pindi Chana Tacos
- 200 gms Kabuli Chana Soaked
- 2 nos Big Cardamom
- 2 Green Cardamom
- 1 Cloves
- 1 Bay Leaf
- 15 gram Tea Leaves
- 2 gram Salt
- 30 gram Coriander Powder
- 5 gram Aamchoor Powder
- 5 gram Degi Mirch
- 5 gram Jeera Powder
- 5 gram Haldi Powder
- 5 gram Garam Masala
- Chana mixture
- 25 gram Ghee
- 2 gram Ajwain
- 1 gram Hing
- 50 gram Chopped Onion
- 15 gram Ginger Garlic Paste
- 40 gram Tomato Puree
- 15 gram Curd
- 2 gram Kasuri Methi
- 2 gram Salt
- 5 gram Green Chillies
- 2 gram Tortilla sheet
- 10 gram Sirka Pyaz
- 30 gram Achari Mayo
How to Make Pindi Chana Tacos
HideShow Media1.
Soak the chana in water for 6-8 hours or overnight. Put all the whole spices and tea leaves in a muslin cloth and make a potli tying it properly so that it doesn’t open while cooking.
2.
Take a pressure cooker and put the soaked chana, salt and the potli of spices in it and fill it with enough water so that the chana doesn’t stick to the bottom and burn.
3.
Seal the pressure cooker and cook over a medium flame for 5-6 whistles.
4.
Once cooked strain the chana, remove the potli of spices and add all the masala powders to the strained chana and mix well.
To finish the pindi chana and plate.
1.
Heat ghee in a pan and add the ajwain and hing. Now add the chopped green chili and chopped onion. Cook till the onions get a nice golden brown color.
2.
Add the ginger garlic paste and cook for a minute. Now add the tomato puree and whisked curd and cook the mixture the mixture on low heat till the masala starts leaving oil.
3.
Once the masala is cooked, add the prepared chana mixture and mix well. Cook for further 5-6 minutes and finish with kasuri methi.
To Assemble Tacos
1.
Take a tortilla sheet and heat it on a non stick pan. Cut out three same sized rounds from the tortilla sheet. Apply a line of achari mayo on the tortilla sheet rounds.
2.
Now place a spoonful of chana mixture on the tortilla sheets.
3.
Garnish with some cut pickled onions and fresh coriander sprigs. Serve hot.