2 Tcup- Chic Peas ( Hindi Term Kabuli Chana )-Pressure Cooked with 6 Tcup-Water,1 Tbsp Oil,1Tbsp-Sugar,2 Tbsp- Curd.
2 Nos- Tea Bags
1 Tsp- Cumin Powder
1 Tsp- Black Salt ( Hindi Term Kaala Namak)
1 Tsp- Garam Masala Powder
1 Tsp- Chaat Masala
2 Tsp- Red Chilli Powder
3 Tbsp- Coriander Powder
1 Tbsp- Mango Powder
Salt- To Taste
1/3 Tcup- Oil
2 Nos- Bay Leaf
2 Nos- Cardamom
1 inch stick- Cinnamon
¼ Tsp- Cumin Seeds
A pinch- Asafoetida
6 Nos- Green Chillies ( Slit)
2 Tbsp- Ginger Juliennes
2 Tbsp- Chopped Coriander Leaves
Onion Rings
Thick Strips of Tomato
Thick deep fried strips of Potatoes
Lemon Wedge
2. Next day pressure cook it with the ingredients which are mentioned above.
3. Pressure cook it for 3 whistles and stain well and check whether the chana is done.
4. Take a big flat mixing platter and spread chana on it.Cool the chanas well and then add cumin powder,black salt,garam masala powder,chaat masala,red chilli powder,coriander powder,mango powder and salt.
5. In a kadhai,heat oil.Add bay leaf,cardamom,cinnamon,cumin seeds,asofoetida and sauté well.
6. Next add green chillies and ginger juliennes and sauté well.
7. Add the chana mixed with various spices to it and mix well.
8. Check the seasoning and adjust accordingly.
9. Add coriander leaves.
10. Serve hot garnished with coriander leaves,onion rings,tomato strips,deep fried potato strips.
11. Serve hot with Bhaturas and give lemon wedge as an accompaniment.