Pindi Chana Wrap | Pindi Channa Roll ~ Kid friendly Dishes

>>  Saturday, November 10, 2012

We are starting the second week of Blogging Marathon # 22. I have decided to cook with Chickpeas. The condition for this theme is, the recipe should showcase dishes that are made with Kabuli chana, Chana dal, Kali chana etc. However we can't use Besan or Chickpea paste as in Hummus. 

The recipes can fall under any category, like rice, Indian bread etc. My idea was to create dishes that can serve as wonderful options for kids. For day 1, I made these wraps with Pindi Chole and trust me, the gravy was so delicious. The wraps are made the same way as I had done with Paneer Frankie and kids simply love it.

As expected Konda and Peddu loved it, Chinnu though loves chana refused to touch it. I guess it will take a while before he gets himself taste new dishes.

With Diwali just short of three days, I thought it's finally time for me to make some diwali dishes. Somehow I couldn't get myself prepare much. It's a long vacation for the kids and they are pretty excited about the vacation. They have got their firecrackers  though it's been years since I have actually played with them, as tradition demands we simply got them. I feel pain seeing those crackers being fired, feel we are literally burning money. Anyway that's my opinion and didn't want to hamper other's joy. After all we had our share of fun during our childhood and hope my kids learn and will follow these thought processes when they grow up.

Now for a Saturday that's not so peaceful with carpentering work going on the background, I try hard to concentrate and get this post published. Hope you enjoy the Pindi Chole Wrap for a more relaxed day.

The speciality that I found in this wrap was the chole dish itself as the masala was quite different and the chat masala infused onion juliennes. I adapted this from Tarla Dalal

Step by Step Recipe

Pindi Chole Roll

Ingredients Needed:

For The Pindi Chole Stuffing

Kabuli Channa - 3/4 cup
Channa Dal - 2 tsp 
Black cardamon - 1 
Teabag / Leaf - 1 tsp / 1 no
Oil - 2 tbsp
Cinnamon - 1" stick 

For the Sauce

Onions -  3/4 cup chopped
Tomatoes - 3/4 cup chopped 
Pomegranate powder  1 1/2 tsp
Ginger, grated - 1 tsp 
Green chillies 3 long
Coriander powder - 1 tsp 
Chilli powder - 1/2 tsp 
Garam masala - 1/2 tsp
Chole masala - 3/4 tsp 
Salt to taste

Other Ingredients

Onion rings - 1 cup
Chaat masala - 1/4 tsp
Rotis - 4 rotis
Finely chopped coriander - 2 tbsp

How to make the Pindi Chana Wrap

To make the wraps, please refer Paneer Frankie recipe for details. Once all the rotis are made, keep it aside.

For the pindi chole stuffing

Wash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight.

If you are using tea leaves, then take that in a muslin cloth and make a tight bag making sure the leaves don't come out. 

Drain the water from channa, wash again. Add the channa, add big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle with enough water to cover

Lower the flame and pressure cook for another 3 whistles. Once the pressure releases, remove the cardamom, cinnamon and teabag. 

In a non stick pan, add the onions and sauté till they turn translucent.

Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuously

Now add the tomatoes, grated ginger, chopped green chillies and sauté on a medium flame for another 5 minutes.

Next add the chili powder, coriander powder, and garam masala and cook on a medium flame till the tomatoes are cooked and oil comes out on sides.

Add the cooked kabuli chana, chana masala, salt and mix well.

Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside. The gravy should be more on dry side. Finally garnish with finely chopped coriander leaves.

How to make the Wraps

While the rotis are still hot, grease with butter, sprinkle coriander leaves, followed by onion julinnes, then place enough pindi chole in the center as row. 

From the bottom, flip over and close. Then on the sides close the roti over each other and roll tightly in. Wrap a tissue paper and serve immediately


Though making wraps this way, you may end up with the filling dropping out. Better way would be to half cook the wraps and completely cover with the filling and cook again. However that way you may end up with thick rolls sometimes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 22


Saraswathi Tharagaram November 10, 2012 at 12:25 PM  

Filling and tasty wrap..Who will NO to this..

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Nivedhanams Sowmya November 10, 2012 at 2:33 PM  

i have heard about tea bag use in chole masala.. have not tried it though!!! nice and healthy one valli!!

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divya November 10, 2012 at 5:44 PM  

looks awesome...

Gajus kitchen November 10, 2012 at 9:41 PM  

Such a wonderful wrap with tasty pindi channa.I have not yet tried Pindi channa and love the step by step pictures

The Pumpkin Farm November 10, 2012 at 10:28 PM  

always feel that the wraps if filled with indian gravy's and curries , would always taste great, i loved the onion and chholes in the wraps, mouthwatering

Jayanthi November 10, 2012 at 11:28 PM  

Lovely chole recipe and the roll must have tasted out of the world. Awesome!

Vandana Rajesh November 11, 2012 at 1:07 AM  

A nice healthy recipe that will bring a smile to both the faces of adults and kids alike.

Suja Manoj November 11, 2012 at 3:56 AM  

Wow filling and super yum

Priya November 11, 2012 at 5:35 AM  

Nutritious wrap, even grown up kids like me will love to grab and have this wraps anytime.

Chef Mireille November 11, 2012 at 7:19 AM  

interesting with the tea...

Roha November 11, 2012 at 9:32 AM  

wooo yummy..!!!

PJ November 11, 2012 at 6:59 PM  

This will be a great thing to pack for journeys and of course lunch box. I make a simpler version if this. Nice recipe yaar....

Gayathri Kumar November 11, 2012 at 8:39 PM  

Very filling wraps. Even I have to struggle to make my daughter accept new dishes...

preeti garg November 11, 2012 at 9:18 PM  

Awesome recipe

Pavani November 14, 2012 at 5:12 AM  

My mouth started watering looking through the pics and thinking about the spicy and tangy chickpea filling -- simply delicious recipe. Will try this soon.

sushma November 14, 2012 at 1:37 PM  

Delicious and filling dish

thoushaltcook November 19, 2012 at 11:02 AM  

I usually make this with the pindi chana left overs. :) Great filling

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