Chana chaat Masala |Black chickpeas recipe#Ramzan special Recipe
1.5 هزار بار بازدید -
6 سال پیش
-
Today in ramadhan special iftari
Today in ramadhan special iftari recipes we have made Chana Masala/chana chilli
A very popular and highly nutritious black chick pea is cooked in a tangy and spicy curry and can be served in breakfast or lunch
///////// Ingredients /////////
200 gms dried black small chick peas Rinsed and soaked over night for 8-9 hrs.
1 large onion.
2 medium tomatoes.
1 boiled potato.
8-10 curry leaves.
1/2 tsp of ginger garlic paste.
1/2 tsp of red chilli powder.
1/2 tsp of turmeric powder.
1/2 tsp of roasted cumin Powder.
1/2 tsp of chole masala (Everest).
1 tbsp gram flour
Salt to taste.
2 green chillies.
3 tbsp imli aur gur ki chutney(link ).
1 medium bowl of mint leaves.
1 small bowl of coriander leaves.
////////// Method /////////
Wash black chickpeas thoroughly in water for 2-3 times and soak it over night.
Now pressure cook the chana by adding 1-2 glass of water, salt and turmeric powder.
I have used the same water (as it contains nutrients).
Give 1 whistle on high flame and 8-9 whistle on low flame or cook till the chana become soft.
And then switch off the flame.
Once the pressure settles down open the lid check if the chana is cooked properly by pressing it with hand.
Heat moderate oil in the wok once heated add Curry leaves then the onions saute till it turns light golden on medium flame.
When the onion turns light golden add ginger garlic paste and green chillies saute for few seconds.
Add the chopped tomatoes and dry spice Powder.
Red chilli powder and chole masala
Salt to taste.
Add little salt as our chana is also boiled with salt.
Lower the flame and cover the lid then cook till the tomatoes turn completely mushy and soft.
And the msalas leaves oil.
Stir in between so that the masala doesn't stick to the kadai.
Sprinkle water if required.
When the masala is cooked Add gram flour cook for 1-2 mins stirring continuously.
Now add the boiled chanas along with water.
Mix well so that the masala blends with the chana.
Add the boiled potatoes cover the lid and let it simmer for 10 minutes.
After 10 mins the chana masala has thickened .
👉 Tips:- do not completely dry the chana 👈
Now add the imli gur ki chutney and roasted cumin pwdr mix well and switch off the flame.
Now let the chana cool off when it cools off add mint leaves and coriander leaves.
👉 Tips:- mint leaves enhances the taste of the chana 👈
Dish out the chana.
Serve hot with chappatis or can be enjoyed as its own.
Haniya's kitchen fb page Facebook: haniyausmani99
Haniya's kitchen menu card Video
A very popular and highly nutritious black chick pea is cooked in a tangy and spicy curry and can be served in breakfast or lunch
///////// Ingredients /////////
200 gms dried black small chick peas Rinsed and soaked over night for 8-9 hrs.
1 large onion.
2 medium tomatoes.
1 boiled potato.
8-10 curry leaves.
1/2 tsp of ginger garlic paste.
1/2 tsp of red chilli powder.
1/2 tsp of turmeric powder.
1/2 tsp of roasted cumin Powder.
1/2 tsp of chole masala (Everest).
1 tbsp gram flour
Salt to taste.
2 green chillies.
3 tbsp imli aur gur ki chutney(link ).
1 medium bowl of mint leaves.
1 small bowl of coriander leaves.
////////// Method /////////
Wash black chickpeas thoroughly in water for 2-3 times and soak it over night.
Now pressure cook the chana by adding 1-2 glass of water, salt and turmeric powder.
I have used the same water (as it contains nutrients).
Give 1 whistle on high flame and 8-9 whistle on low flame or cook till the chana become soft.
And then switch off the flame.
Once the pressure settles down open the lid check if the chana is cooked properly by pressing it with hand.
Heat moderate oil in the wok once heated add Curry leaves then the onions saute till it turns light golden on medium flame.
When the onion turns light golden add ginger garlic paste and green chillies saute for few seconds.
Add the chopped tomatoes and dry spice Powder.
Red chilli powder and chole masala
Salt to taste.
Add little salt as our chana is also boiled with salt.
Lower the flame and cover the lid then cook till the tomatoes turn completely mushy and soft.
And the msalas leaves oil.
Stir in between so that the masala doesn't stick to the kadai.
Sprinkle water if required.
When the masala is cooked Add gram flour cook for 1-2 mins stirring continuously.
Now add the boiled chanas along with water.
Mix well so that the masala blends with the chana.
Add the boiled potatoes cover the lid and let it simmer for 10 minutes.
After 10 mins the chana masala has thickened .
👉 Tips:- do not completely dry the chana 👈
Now add the imli gur ki chutney and roasted cumin pwdr mix well and switch off the flame.
Now let the chana cool off when it cools off add mint leaves and coriander leaves.
👉 Tips:- mint leaves enhances the taste of the chana 👈
Dish out the chana.
Serve hot with chappatis or can be enjoyed as its own.
Haniya's kitchen fb page Facebook: haniyausmani99
Haniya's kitchen menu card Video
6 سال پیش
در تاریخ 1397/03/18 منتشر شده
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