Tuesday, April 13, 2010



Kabuli channas 1 teacup
Chopped onions  2
Potatoes  2
Tomatoes  2
Dhana-jira powder 2 tsp.
Chilli powder 2 tsp.
Amchur power 1 tsp.
Garam masala 1 tsp.
Soda bi-carb  ½ tsp.
Black pepper powder ½ tsp.
Ghee 3 tsp.
Salt to taste
Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.


  •  Soak the channas for at least 6 hours
  • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
  •  Cut the potatoes and tomatoes into big pieces
  •  Heat the ghee in a vessel and fry the potatoes until soft
  • Remove the potatoes. In the same ghee add the onions and cook for a little time.
  • Add the dhana-jira and chilli powder and fry again.
  •  Add the boiled channas and salt.
  • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
  •  Add the potatoes and tomatoes and cook for 2 minutes.
  • Decorate with coriander, chillies and slices of tomatoes and ginger.


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