Pindi Chana

Ingredients

* Kabuli Chana 400 gms
* Gram flour 20 gms
* Oil 5 tablespoons
* Ajwain ½ teaspoon
* Anardana powder 3 tablespoons
* Amchoor powder 2 tablespoons
* Chilli powder 1 tablespoon
* Black salt powder ½ tablespoon
* Kasoori methi powder ½ tablespoon
* Cumin powder 1 tablespoon
* Soda bicarbonate a pinch
* Salt to taste

For the pouch

* Black cardamoms 6
* Cimmamon sticks 2 inches
* Cloves 4
* Ginger 20 gms
* Tea leaves 1 tablespoon

For garnishing

* Tomato 2, sliced
* Onion 1, cut into roundels
* Green chillies 2, slit
* Lemon 3 cut into wedges
* Ginger 10 Gms, julienned


Method

* Soak the Kabuli chana overnight.
* Tie the ingredients for the pouch in a muslin cloth.
* Cook the chana with the soda powder and 1 litre of water.
* Add 4 tablespoons of oil and the pouch and simmer until cooked.
* Heat the remaining oil and add the ajwain, stir till it crackles.
* Add the gram flour and stir till the aroma comes.
* Add the rest of the ingredients and stir for a minute.
* Add the cooked chana and mix well.
* Garnish with the items mentioned for garnishing and serve with kulcha.