I’ve been cooking the Kala Chana/ Black Chickpeas for ages now in several ways and whenever I made them, there was never a hard and fast set procedure that I would follow. Whatever ingredient, spice fancied that day or came into my mind was added and the Chana cooked. Later on it was taken up to the next level by making a Chaat out of it which was even more liked and enjoyed by everyone.
Nice one
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