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Achaari Chana
This dish has a brilliant twist of pickle flavours in chana.
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Serves

4

Cooking Time

10-20 Min

Meal Type

savoury

Preparation Time

15 Min

Difficulty

Medium

INGREDIENTS

  • 1 cup white chick peas boiled
  • 2 to 3 tbsp fennel seeds
  • 2 to 3 tbsp mustard seeds
  • 1 to 2 tsp salt
  • 1 to 2 tbsp black sesame
  • 1 tomato
  • 5 to 6 tbsp mustard oil
  • 1 to 2 tsp cumin seeds
  • 1 to 2 tbsp fenugreek seeds
  • 1½ tsp red chilli powder
  • 1 tsp dry mango powder
  • 3 to 4 coriander leaves
  • lukewarm water
  • 1 to 2 tsp mustard oil
  • 6 to 7 green chillies

PREPARATION

  1. 1

    In a pan roast fennel seeds, mustard seeds, sesame seeds, fenugreek seeds and salt.
  2. 2

    Roast on a low flame and then grind them.
  3. 3

    Heat mustard oil in another pan, add cumin seeds, red chilli powder, dry mango powder, chopped tomato, chopped coriander and some water.
  4. 4

    Cook till the whole thing becomes soft.
  5. 5

    Heat mustard oil in a pan.
  6. 6

    Slit green chillies and fill them with ground masala.
  7. 7

    Fry the chillies in a pan and place them aside.
  8. 8

    In a bowl, add boiled white chickpeas and marinate with the leftover ground masala.
  9. 9

    Add it to the pan with masala and cook for two minutes.
  10. 10

    Plate the Achaari Chana with the fried green chillies and garnish with fennel seeds.
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