Rediff reader and food blogger Arti Gupta sent us this traditional recipe.
You can send us your recipes too!
If you like food that is tangy and spicy, you must try the traditional Pindi Chhole.
Delhi-based food blogger and Rediff reader Arti Gupta sent us this recipe cooked in olive oil.
- 1 cup kabuli chana (chickpeas)
- 1 tbsp olive oil
- 1 tsp cumin seeds/ ajwain
- 1 bay leaf
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 chopped tomato
- Salt as per taste
- 1 tsp dry mango powder
- 1 tsp anardana powder
- 1 tbsp ginger julienned
- 2-3 green chillies chopped
For the garnish
- 1 tsp ginger julienned
- 1 tsp chopped coriander
- 2-3 lemon wedges
- Soak the kabuli chana overnight and pressure cook for half an hour.
- Heat oil. Add cumin seeds and ajwain.
- Add bay leaf, 1-2 green chillies, ginger, and saute.
- Add tomatoes and saute for a minute.
- Add chana and rest of the seasoning and cook for about 15 to 20 minutes.
- Garnish with tomato slices, chopped green chillies, ginger and coriander.
- Serve with lemon wedges and mint chutney.
Photo courtesy: Arti Gupta
- Recipe: How to make Katori Chaat
- Recipe: How to make Dahi Kebab
- Recipe: How to make Kashmiri Dum Aloo
- Recipe: How to make spicy cheesy pinwheel bread rolls
- Snack recipe: How to make Spinach Calzone
Do you have an interesting recipe you want to share?
Write in to us at email@example.com (subject line: 'Recipes') with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com.