Let’s do a little excited leap to get in mood before making the Chana Pindi. Also known as Pindi Chana or Pindi Chole, the dish originates from pre-partition Punjab – Rawalpindi to be exact (hence the name) – making it a staple in North India as well as Pakistan.
The chana pindi is essentially boiled chickpeas cooked in tangy spices and has many variations as well. The modern day Punjabi version is not dry like the typical pindi chana and other adaptations that can be seen across homes, shops and streets are all equally delicious and unique. Here’s how you can make a bowlful of you own.