Pindi Channa is a curry made from chickpeas. It has its roots in Rawalpindi (Pakistan), hence the name. It is best served with deep fried indian breads like puri(s) and batura(s)


  • To be dry roasted

  • Red chillies - 5-6

  • Cumin seeds - 1 tsp

  • Fennel seeds - 1 tsp

  • Coriander seeds - 2 tbspn

  • Pomegranate seeds (optional) - 1 tsp

  • Dry roast the above and coarsely grind the same. I dry roasted the red chillies and coriander seeds individually and the rest together.

  • Tea powder - 3 tsps

  • Cardamom - 1

  • Cinnamon - 1 small piece

  • Cloves - 2

  • Chick peas - 1 cup (to be soaked overnight)

  • Onions - 2 medium sized (chopped finely)

  • Tomatoes - 2 medium sized (chopped finely)

  • Ginger - 1 inch piece (grated finely)

  • Oil - 5 tsps

  • Lime - 1


  • 1.

    Soak the chickpeas overnight in water (7-8 hours). Place the tea powder, cardamom, cinnamon and cloves on a piece of muslin cloth and tie it up. Place this along with the soaked chickpeas (with the water) in a vessel and pressure cook it till done. This ensures that the flavour of the whole spices and colour of the tea is transferred to the cooked chickpeas.

  • 2.

    Heat a pan and add the oil. Fry the onions and ginger till it is brown in colour. Now add the tomatoes and fry till it gets pulpy and has blended well with onions.

  • 3.

    Now add the dry roasted spices, chickpeas and about 160ml of the water that was used to cook the chickpeas. Fry this for about 2-3 mins and then pressure cook the chickpea mixture for about 5 mins. This ensures that the spices are well infused into the chickpeas.

  • 4.

    Before serving, add the juice of 1 medium sized lime to the chickpea curry and mix well. Garnish with coriander leaves and chopped onions.

  • 5.

    Serve hot with Indian breads like baturas and puris !!


For those who prefer the curry to be less spicy can reduce the number of red chillies.

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