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Oil Free Chana Kulcha

Aug-12-2016
hema krishnamohan
480 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Oil Free Chana Kulcha RECIPE

Garbanzos/kabuli chana have a delicious nut-like taste and texture that is buttery yet somewhat starchy and pasty. It is a noted ingredient in many Middle eastern and Indian dishes such as hummus, falafels and curries. These chick peas have many health benefits.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Indian
  • Pressure Cook
  • Side Dishes
  • High Fibre

Ingredients Serving: 4

  1. Pressure cook together the following:
  2. Kabuli chena/chick peas. 1 1/2 cups
  3. Water. 3 1/2 cups
  4. Bay leaf. 1
  5. Big brown elachi. 1
  6. Green elachi. 3
  7. Cloves/ lavang. 3
  8. Cinnamon. 1 piece
  9. Pepper. 5 grains
  10. Tea bag. 1
  11. Other Ingredients:
  12. Ginger garlic paste. 1 tsp
  13. Red chili powder. 1 tsp
  14. Coriander powder. 1 tsp
  15. Cumin powder. 1/2 tsp
  16. Chana masala powder. 1/2 tsp
  17. Garam masala powder. 1/2 tsp
  18. Green chili. 2
  19. Coriander leaves. 2 tblsp
  20. Salt to taste
  21. Garnish before serving with finely chopped onion,cut tomatoes, cut green chili, coriander leaves, chaat masala and tamarind chutney.

Instructions

  1. Soak garbanzo/kabuli chena in water over night or minimum 4 hours.
  2. Drain, wash and combine items given under " to pressure cook" and cook 10 min and wait for 5 min and remove the cooked peas.
  3. Heat a pan and add the cooked chana and keep stirring slightly mashing the chana.
  4. Add ginger garlic paste and few spoons of water and cook.
  5. Add all the dry powder and salt. Mix well and keep stirring.
  6. Add finely chopped green chili and coriander leaves and mix.
  7. Remove and garnish with finely cut tomatoes, chopped onion. Green chili ( optional ) and coriander leaves.
  8. Sprinkle chat masala, spread little tamarind chutney and serve with kulchas.

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