Ingredients:
Chana - 200 gms (soaked overnight)
Baking powder - a pinch
Oil - 1 tsp
Salt to taste
Turmeric powder - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Green chillies - 3 (chopped)
Gram flour - 10 gms
Tamarind - lemon size
Potatoes - 250 gms (boiled, peeled and cubed)
Coriander leaves - 2 tbsp (chopped)
Mint leaves - few
Chilli powder - little
Oil - 2 tbsp
Method:
Chana - 200 gms (soaked overnight)
Baking powder - a pinch
Oil - 1 tsp
Salt to taste
Turmeric powder - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Green chillies - 3 (chopped)
Gram flour - 10 gms
Tamarind - lemon size
Potatoes - 250 gms (boiled, peeled and cubed)
Coriander leaves - 2 tbsp (chopped)
Mint leaves - few
Chilli powder - little
Oil - 2 tbsp
Method:
- Add baking powder, salt, turmeric and 1 tsp of oil to the soaked chana and pressure cook for 15 minutes or till done.
- Heat oil in a pan and season with fenugreek seeds, cumin seeds and green chillies. Add gram flour and roast slightly.
- Add the chana along with the water it was cooked in and stir well.
- Extract tamarind juice from the soaked tamarind juice and add to the chana, along with the boiled potatoes.
- Garnish with coriander leaves, mint leaves and chilli powder.
No comments:
Post a Comment