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Punjabi·Pakistan · Rawalpindi·Main Courses
ਪਿੰਡੀ ਚਾਨੇ (Pindi Chane)
Spicy chickpeas cooked without gravy and flavored with Indian spices.
55 min total (prep 15 · cook 40)· Serves 4· Intermediate·New
Originating from Rawalpindi, this dish is a popular choice for lunches and is loved for its dry, tangy taste.
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Method
- 1Soak chickpeas overnight, then pressure cook with a tea bag and water until soft.
- 2In a pan, heat oil and fry cumin seeds and onion slices until golden.
- 3Add cooked chickpeas and powders, stir well, and cook dry.
Chef's tips
- Using tea leaves gives a darker color and adds depth of flavor.
The story
Originating from Rawalpindi, this dish is a popular choice for lunches and is loved for its dry, tangy taste.
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