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Wednesday, 31 October 2012

Chana Masala

Chana or Chickpea is known for its rich protein content. This is a simple and tasty side dish which is easy to prepare and it goes well with Batura, Roti or Poori.

Chana Masala


2 cups Chana/Chole/Chickpeas (soaked overnight)
3 tbsp Oil
A pinch of Asafoetida
1/2 tsp Jeera
1 tbsp Besan/Gram flour
1 large Tomato (pureed)
1 tsp Ginger paste
1 Green chilli (finely chopped)
2 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
Salt to taste
1/4 tsp Garam masala powder
Coriander leaves for garnish

Cooked Chana


  • Soak chana overnight and pressure cook till it becomes soft and nicely cooked.
  • Heat oil in a kadai and put asafoetida, jeera. When jeera splutters, add besan powder.
  • When it changes colour, add pureed tomato. Mix well.
  • Now add ginger paste, green chilli, coriander powder, red chilli powder, turmeric powder and salt.
  • Mix well and let it cook till oil leaves the masala.
  • Now add cooked chana and add 1/2 cup water.
  • Cover and let it cook till the masala gets mixed with the chana.
  • Add more water to adjust the consistency of the gravy.
  • Mash the chana slightly, by pressing with the back of your spoon.
  • After 10 to 15 minutes, take it off from heat and garnish with coriander leaves.
  • You can add little lemon juice or amchur powder in the end. But its optional.
  • Serve it hot with roti or batura.

Thanks for visiting
Happy Cooking!!

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