A classic Punjabi dish of tender chickpeas simmered in a tangy, spicy, and dark-colored dry masala. Originating from Rawalpindi, this dish gets its unique flavor from a special blend of spices and is perfect with bhature or kulcha.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Perfectly spiced, protein-packed Pindi Chana with homestyle rotis and tangy onion salad. So good!
This punjabi dish is perfect for lunch. With 470.07 calories and 15.020000000000001g of protein per serving, it's a high-fiber option for your meal plan.
Wash and soak the chickpeas in plenty of water overnight, or for at least 8 hours.
Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, tea bags, bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for one whistle. Then, reduce the heat to low and cook for 15-20 minutes until the chickpeas are soft and mash easily.
Allow the pressure to release naturally. Open the cooker, carefully remove and discard the tea bags and whole spices. Reserve the cooked chickpeas and the cooking liquid separately.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes, stirring frequently, until it turns golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the tomato puree and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
3
Combine Spices and Chickpeas
Reduce the heat to low to prevent the spices from burning. Add all the powdered spices: turmeric, red chili, coriander, roasted cumin, amchur, and anardana powder. Mix well and cook for 1 minute.
Add the cooked chickpeas to the pan along with the remaining 0.5 tsp of salt. Stir gently to coat the chickpeas thoroughly with the masala.
Using the back of a ladle, lightly mash about a quarter of the chickpeas against the side of the pan. This step is key to creating a thick, cohesive consistency.
4
Simmer and Finish
Pour in about 1/2 to 3/4 cup of the reserved chickpea cooking liquid. Mix everything well.
Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the chickpeas to absorb all the flavors of the masala. The final consistency should be semi-dry.
Crush the kasuri methi between your palms and sprinkle it over the dish, followed by the garam masala. Give it a final gentle stir.
Turn off the heat. Garnish with fresh ginger juliennes and chopped coriander leaves. Serve hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
