Ingredients
| Quantity: | Measure: | Ingredients: |
|---|---|---|
| 500 | Grammes | Chana, whole (Kabuli Chana) |
| 1 | Medium | Onion |
| 1 | Medium | Tomatoes |
| 1 | Inch | Ginger |
| 4 | Teaspoon | Lime Juice |
| 1 | Salt-Spoon | Pepper Powder |
| 1 | Salt-Spoon | Cardamom Powder |
| 1 | Inch | Cinnamon |
| 2 | Flakes/Seeds/Cloves | Cloves (spice) |
| 1 | Tablespoon | Pomegranate Seed Powder |
| 0.5 | Teaspoon | Aam-Chur (sour mango powder) |
| 1 | Teaspoon | Jeera/Cumin Seeds |
| 1 | Salt-Spoon | Salt |
| 2 | Teaspoon | Chilly Powder, Red |
Method
1.Soak chole (chickpeas) overnight.
2.Add water, salt, chili powder and pressure cook on medium heat.
3.In a separate pan, heat oil and add all the dry ingredients. Allow it to
sputter.
4.Now add onion and cook until it turns brown now add tomatoes to it & make
a thick paste.
5.Pour this masala on boiled chana, add lemon juice & stir.
6.Garnish the chana with sliced onions, tomatoes, ginger, green chilies and
cilantro - tender coriander leaves chopped finely.
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