Cooking Mode: Punjabi Pindi Chana

Step 1 of 5

Soak chickpeas overnight and pressure cook with water, tea bag, and salt for 6 whistles until tender; drain while reserving liquid.

Step 2 of 5

Heat ghee in a heavy iron skillet, sauté finely chopped onions, ginger paste, and garlic paste until dark golden brown.

Step 3 of 5

Add coriander powder, red chili powder, amchur powder, and garam masala; stir for 1 minute.

Step 4 of 5

Add cooked chickpeas and 0.5 cup of reserved boiling liquid, tossing continuously on high heat.

Step 5 of 5

Sauté until all moisture evaporates and the spices coat the dark chickpeas thoroughly; serve hot with bhatura or naan.