Easy Pindi Channa ~ Vegan

Its tough to better a classic recipe. Like P’s chole that I posted ages ago. However since i cannot really stick to a recipe and dont do things by the book, i accidentally discover newer ways of doing things, or easier ways. Sometimes the experiments are a big flop and that too makes me realise that i cant better a classic…. did I say that already? ok.

I like channa in most forms, as salads, curries or as a snack. Its an easy way of increasing the protein content in a vegetarian diet. Here i tried to simplify things and turned up with this cracker of a recipe. this recipe reminded me so much of the chole served at havmor restaurant owned by the ohri’s group in hyderabad. many a beautiful memory is attached to eating chole bhature here with my bff S. Try it, its delightful. Almost restaurant style.

Easy Pindi Channa (Serves 3-4)

1 cup dried Chickpeas/ Kabuli channa, soaked for 8 hours or overnight, rinse and drained

Pressure cook with 1 litre/ 4-5 cups water, add 2 cloves, 1 black cardamom, 2 small bay leaves, 1 teaspoon of tea leaves/ 1 teabag, 1 small stick of cinnamon, pinch of hing (asafoetida), salt to taste for 12-15 whistles, or after 2 whistles, turn the heat low and cook about 20 mins. The Channa should cook soft but not be mushy.

After the pressure has released, open the cooker, strain the channa, reserve the water. Pick out the whole garam masala and discard.

In a heavy bottomed pan or kadhai, heat a teaspoon of oil, splutter 1/2 teaspoon of ajwain (carom seeds) and allow them to splutter.

turn the heat low and add 1 tablespoon of gram flour and fry till it turns golden brown. make sure you do not burn this.

Add 2 slit green chillies, 1 teaspoon grated ginger and fry for a minute. add 1 tsp each of coriander powder, cumin powder and chole masala or 1/2 teaspoon of garam masala. Add 2 teaspoons of  amchur powder or tamarind pulp extracted from a lemon sized ball of tamarind. Saute another minute.

add the boiled and drained chickpeas, 1/2 cup of the reserved water and cook on a low flame for about 5 minutes.

Check for salt and spice, adjust according to taste. Take off the heat. Serve hot garnished with grated ginger, onion slices and wedges of lime. Best eaten with hot puris or bhature. Also bread/ pav or regular chapathis.