Kabuli Chana 400 gms
Gram flour 20 gms
Oil 5 tablespoons
Ajwain ½ teaspoon
Anardana powder 3 tablespoons
Amchoor powder 2 tablespoons
Chilli powder 1 tablespoon
Black salt powder ½ tablespoon
Kasoori methi powder ½ tablespoon
Cumin powder 1 tablespoon
Soda bicarbonate a pinch
Salt to taste
For the pouch
Black cardamoms 6
Cimmamon sticks 2 inches
Cloves 4
Ginger 20 gms
Tea leaves 1 tablespoon
For garnishing
Tomato 2, sliced
Onion 1, cut into roundels
Green chillies 2, slit
Lemon 3 cut into wedges
Ginger 10 Gms, julienned
Method:
1.) Soak the Kabuli chana overnight.
2.) Tie the ingredients for the pouch in a muslin cloth.
3.) Cook the chana with the soda powder and 1 litre of water.
4.) Add 4 tablespoons of oil and the pouch and simmer until cooked. 5.)
5.) Heat the remaining oil and add the ajwain, stir till it crackles.
6.) Add the gram flour and stir till the aroma comes.
7.) Add the rest of the ingredients and stir for a minute.
8.) Add the cooked chana and mix well.
9.) Garnish with the items mentioned for garnishing and serve with kulcha.
