Kabuli chana are smaller version of chickpeas and are very popular in North India. It is are also called garbanzo beans or chole.
Across India, chole are made in different ways and are eaten in different combinations. Some popular combinations are chole chawal, chole bhature,
Tikki chole, chana masala with naan, chana poori and so many more.
This is a very quick and easy way to make chole or chickpeas without onion and garlic. You can use canned chickpeas if you are in a hurry! but its best if you soak the chickpeas for 6 – 8 hours, boil and then add to the masala.
I personally prefer kabuli chana, the smaller version, but of course any chickpeas can be used.
This rscipe seems very simple but the taste is awesome and can be eaten with pooris, chapati, naan or parantha. It even goes well with rice since it has some gravy.
Ingredients
- Kabuli chana- 1 1/2 cups
- Tomatoes- 2 (chopped)
- Coriander powder- 1 1/2 tsp
- Kashmiri red chili powder- 1 tsp (or to taste)
- Kasoori Methi(dried fenugreek) – 1/2 tsp
- Chaat masala – 1/2 tsp
- Chana masala – 1 1/2 tsp (add more or less to your taste)
- Sugar – (1/2 tsp)
- Salt – to taste
Instructions-
- Soak Chana overnight or for 6 – 8 hours
- Boil in enough water until soft(about 10 whistles)
- Heat some oil in a wok/pan
- Add tomatoes
- Cook for few seconds until tomatoes are soft
- Add Coriander powder, Red chili powder, mix well
- Cook for a minute
- Add kasoori methi, chaat masala and chana masala powder and salt
- Add the boiled chickpeas and mix well
- Cover and cook for 5 minutes
- Add sugar, mix
- Cook for few more minutes
- Serve and enjoy!
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You may also like these tasty chickpea potato patties
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