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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 42.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.8 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 1.6 g

View full nutritional breakdown of Pindi Chana Curry Powder calories by ingredient
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Pindi Chana Curry Powder

Submitted by: KOMAL53

Introduction

Pindi Chana is a favourite Punjabi dish which is eaten with Bhaturas or Kulchas---both deep fried puffed Indian Breads. This is a very hearty dish which tastes really great on the freezing cold days----adding warmth, satisfaction and a feeling of general well being.Preparing the Chanas with this Spice Powder is easy and the taste is just as good with plain Rotis too. Pindi Chana is a favourite Punjabi dish which is eaten with Bhaturas or Kulchas---both deep fried puffed Indian Breads. This is a very hearty dish which tastes really great on the freezing cold days----adding warmth, satisfaction and a feeling of general well being.Preparing the Chanas with this Spice Powder is easy and the taste is just as good with plain Rotis too.
Number of Servings: 50

Ingredients

    150gms.Coriander Seeds
    100 gms.Cumin Seeds
    75gms.Dry Pomegranate Seeds(Anardaana)
    50gms.Dry Ginger Root
    50gms.Cinnamon Bark(Daalchini/Taj)
    30gms.Black Cardamoms(Kaali/Masala Velchi/Badi/doda Ilaichi)
    30gms.Whole Black Pepper Corns(Kaali Miri/Kaali Mirch)
    20gms.Whole Cloves(Laung/Lavang)
    20gms.Carraway Seeds(Shahi Jeera/Kaala Jeera)
    20gms.Fennel Seeds(Badishep/Saunff)
    15gms.Mace(Jaipatri/Javitri)
    0.5Nutmeg(Jaiphal)
    15gms.Carom Seeds(Oava/Ajma/Ajwain)
    10gms.Fenugreek Seeds(Methi Daana/Sabut
    10gms.Onion Seeds(Kalonji/Kaandyachey Bee)

Directions

PREPARATION
Powder the Dry Ginger Root in a pestle and mortar.Dry roast the Pomegranate Seeds till crisp on low flame.Cool to room temprature.Dry roast the Coriander and Cumin Seeds individually till fragrant.When cool grind all the Ingredients together to a Powder.Bottle in an airtight Jar.This Masala keeps for 9-12 months on the shelf and longer in the 'Fridge.

Number of Servings: 50

Recipe submitted by SparkPeople user KOMAL53.






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