Pankidega

Pankidega is a traditional South Indian dish originating from the Tamil Nadu region. The name "Pankidega" translates to "chana masala" in English, which roughly means "spicy boiled chickpeas."

Pankidega is prepared by cooking a mixture of wheat flour and chana masala powder in oil. To this, chickpeas are added and a combination of spices, typically including cumin, coriander, turmeric, and chili peppers, is added. The dish is then cooked with tomatoes and onions. Pankidega can be served as a main course or as a side dish, accompanying traditional South Indian meals such as idli, dosa, or rice.

In addition to the traditional version, multiple variations of Pankidega exist, including different spice combinations and ingredients. In some variations, potatoes and cauliflower are added to the dish, making it a more substantial meal. Other variations replace traditional wheat flour with other types of flour or incorporate different types of protein, such as moong dal or kidney beans.

Pankidega is commonly served in South Indian households, restaurants, and street food stalls. It is also a popular dish in Sri Lankan cuisine, where it is known as "paankida". The dish is a staple of Tamil Nadu's cuisine, with an assortment of unique variations reflecting the diversity of different regional flavors. Overall, Pankidega is a flavorful and filling dish that is deeply rooted in South Indian culinary traditions.