Description:
Spicy Kabuli Chana.
Preparation:
1) Soak Kabuli Chana in hot water for 4hrs.
2) Pressure cook Kabuli Chana till tender, which will turn out in 2.5 cup.
3) Remove in strainer to remove excess water.
4) Boil Dum Aloo, cut into 8 pieces of each potato.
5) Finely chop Onion.
6) Finely chop Tomato.
7) Finely chop Green Chilies.
8) Finely chop Cilantro.
Cooking:
1) Heat Oil in non-stick pan.
2) Add Potato pieces, Salt(for potato only) & constant saute on high flame till crispy & dark brown in clour.
3) Remove from pan.
4) Add Salted Butter on low flame in same pan.
5) Add immediately put Kabuli Chana on butter before it melts.
6) Constantly saute
7) On medium flame for 5mins, Chana skin will become little crispy & shiny.
8) Remove from flame and keep aside to cool down.
9) In a serving bowl mix prepared Chana, chopped Onion, chopped Tomato, chopped Green Chilies, Dry Mango Powder, Black Pepper Powder, Red Chili Powder(RSP), Salt & mix well.
Serve For: 4 Person
Total cooking time: 40 mins.
Garnishing:
Add crispy potato,Chopped cilantro
& Mirch Masala Aloo Bhujia and mix
well,delicately.
Serve with any Deep Drink.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Baby Potatoes ( Dum Aloo ) | 4 Piece | |
| Green Chilies | 2 Tablespoon | |
| Dry Mango Powder ( Amchur Powder ) | 2 Teaspoon | |
| Garbanzo Beans ( Kabuli Chana ) | 1 Cup | |
| Oil | 1 Tablespoon |
|
| Chopped Tomatoes | 1 Cup |
|
| Butter | 0.53 Oz |
|
| Butter | 0.53 Oz |
|
| Red Chilli Powder | 0.5 Teaspoon | |
| Black Pepper Powder | 0.5 Teaspoon | |
| Chopped Cilantro | 0.5 Cup |
|
| Chopped Onion | 0.25 Cup | |
| Aloo Bhujia | 0.25 Cup |
|
| Salt | As Required to Taste |
|
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