June 04, 2015


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


  • 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:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0