Thursday, 8 May 2014

KHATTA SUKHA CHANA MASALA / TANGY SPICY DRY CHICKPEA MASALA / CHOLE / छोले / चना मसाला




KHATTA SUKHA CHANA MASALA / TANGY SPICY DRY CHICKPEA MASALA / छोले / चना मसाला 

INGREDIENTS

Kabuli chana / whole chick peas soaked
1 cup
Onion( finely minced)
3 nos
Tomato (puree)
2 nos large
Jeera / cumin seeds
½ tsp
Jeera pdr / cumin pdr
¼ tsp
Chhole masala
½ tbsp
Chaat masala pdr
½ tsp
Chilli pdr
½ tsp
Amchoor pdr / dry mango pdr
¼ tsp
Haldi / turmeric pdr
¼ tsp
Salt
T.T.
Oil                                                         
2 tbsp
Coriander leaves
For garnish
Lemon wedges
2 nos


METHOD:

1.       Soak the chana for 4 – 5 hrs and pressure cook with very little water till tender.


2.       Heat oil, add the jeera. When it splutters then add in the onion.


3.       Sauté on low heat till soft and it is browned well. By this time oil will separate out of the onion.



4.       Now add in the tomato puree and again sauté first on high flame and then on low till the oil seperates out and all the moisture has evaporated.



5.       Now in this onion tomato mix add in the chilli pdr, haldi, chhole masala pdr, Amchoor pdr, jeera pdr and chaat masala pdr and fry the masalas in it.


6.       Now add in the cooked chana and sauté along with the masalas on high heat till most of the moisture evaporates and it becomes an almost dry mix. In case you want it a little saucy then just add a little water and bring it to a boil. Crushing a few of the chana's and adding it to the gravy gives it a good volume and body.

7.       Garnish with coriander leaves, keep lemon wedges at the side and serve with roti, naan or paratha.





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