This is a 100% oil-free preparation of a very popular Indian snack, which is traditionally cooked in loads of oil and served with pooris . Here I have cooked it without using oil while keeping the taste & flavor intact.
- Kabuli Chana/Chickpeas- 1 cup/100gm (soaked in water for at least 4 hrs)
- Grated Onion – 2 tblspn
- Fresh Tomato – 1 pureed
- Chopped green chili- 1
- Ginger paste – ½ tspn & 1”julliened (for garnishing)
- Cumin seeds – ½ tspn
- Chana Masala powder* 1½ tspn
- Red chili powder – ½ tspn(optional)
- Amchur/Chaat Masala Powder – ½ tspn (for garnishing)
- Salt to taste
- Chopped coriander leaves (for garnishing)
In a Pressure cooker put the soaked chana (alongwith the water), onion, ginger paste, salt and cook for around 20-30 mins or till soft. Let the cooker cool down. Now separate the chana from water using a strainer. Save the water for curry.
In a pan add cumin seeds and dry roast on low heat till aromatic. Add chana masala powder and roast for half a minute. Now add the boiled chick peas and stir till the moisture evaporates and the masala starts sticking the pan.
Now add the pureed tomato, red chili powder and the chopped green chili. Stir till the tomatoes are cooked about 2 mins.
Now add the saved water. You may add more water as per you required consistency. Cook covered on low heat for 4-5 mins or till the required consistency is reached.
Garnish with julienned ginger, chopped green chili and coriander leaves. Sprinkle amchur/chaat masala powder.
Serve with steamed rice/couscous/roti.
*For home made chana masala powder recipe, Click Here.