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INGREDIENTS

Garam masala   1 tsp.
Mango powder   ½ tsp.
Red chilli powder   1 tsp.
Coriander powder  ½ tsp.
Garam masala   1 tsp.
Onion 1 chopped
White Chana (Kabuli Chana) 2 cups
Tomatoes    2 well chopped
Teabags 2 – 3
Black ilaichi 2 - 3
Salt as per taste
Oil 3 tsp.

Chana Masala


Garam masala   ½ ts , Coriander seeds   1 tsp.
Black pepper   1 tsp. Cinnamon   1 piece
Cumin seeds   1 tsp
Anardana   2 tsp. (Pomegranate seed powder)
Clove    4 to 5 piece

PREPARATION

1. Soak the chana in water for overnight.
2. Use the same water with chana and pour this in the pressure cooker add salt, teabags and black ilaichi. Cook the chana in a pressure cooker for about 30 mins (3 - 4 whistles). After cooking discard the teabags.
3. Take a frypan roast all the chana masala separately until it gets burn and spluttering. Grind this dry masala and keep this aside.
4. Take separate pan, heat oil. Add grated ginger and onion. Stir till golden color. Add tomatoes and fry for few minutes.
5. Add earlier roasted chana masala powder along with garam masala, mango powder, Red chilli powder and coriander powder. Now add boiled white chana and mix properly.
6. Press the some of the chana with spatula. Cook for 5 mins. And now chana is ready to serve.
7. Garnish it with coriander leaves and serve it with Harvest Gold Kulcha










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