• Pindi Chana Masala is a blend of spices that is primarily used to make Pindi Chana, a popular North Indian dish made with chickpeas. However, this versatile spice mix can also be used in a variety of other dishes to add flavor and aroma.
• Chana Masala: Pindi Chana Masala can be used to make Chana Masala, another popular Indian dish made with chickpeas. Simply use the same recipe as for Pindi Chana, but add more water or tomato puree to create a thicker gravy.
• Sprinkle on Snacks: Pindi Chana Masala can be sprinkled on snacks like roasted nuts, popcorn, or even potato chips to add a spicy and tangy flavor.
• Vegetables: Pindi Chana Masala can be used to flavor vegetables like potatoes, cauliflower, and eggplant. Simply sprinkle a little bit of the masala over the vegetables and stir-fry until cooked.
• Rice and Pulao: Pindi Chana Masala can be added to rice and pulao dishes to give them a spicy and flavorful twist. Simply add a teaspoon or two of the masala while cooking the rice or pulao.
• Meat and Seafood: Pindi Chana Masala can also be used as a rub for meats like chicken and lamb, or even seafood like shrimp or fish. Simply rub a little bit of the masala onto the meat or seafood before cooking.
• Experiment with this spice blend and see how it can add flavor and aroma to a variety of dishes.
Pindi Chana Masala is a blend of spices that is commonly used to make Pindi Chana, a North Indian dish made with chickpeas. Here's how you can use Pindi Chana Masala: Ingredients: 2 cups chickpeas (kabuli chana), soaked overnight and boiled until soft, 2 tbsp vegetable oil, 1 tsp cumin seeds, 2 onions, finely chopped, 1 tbsp ginger-garlic paste, 2-3 green chilies, finely chopped, 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp Pindi Chana Masala, Salt to taste, 1 tsp dried mango powder (amchur) or tamarind paste, 2 tbsp chopped coriander leaves for garnish Instructions: 1. Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. , 2. Add the finely chopped onions and sauté until they turn golden brown. , 3. Add the ginger-garlic paste and green chilies and sauté for another 1-2 minutes. , 4. Add the turmeric powder, red chili powder, Pindi Chana Masala, and salt to taste. Mix well. , 5. Add the boiled chickpeas and mix everything together. , 6. Add the dried mango powder (or tamarind paste) and mix well. Adjust salt and spices to taste. , 7. Cook for 5-7 minutes on medium heat, stirring occasionally. , 8. Turn off the heat and garnish with chopped coriander leaves. Note: You can adjust the quantity of Pindi Chana Masala according to your taste preference. You can also store the leftover masala in an airtight container for future use.
We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.
- Net quantity
- 240 g, 190 g, 150 g
- Made in
- India, from Punjab
