Preparation Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
Cooking Time: 10 mins
Total Time: 25 mins
Ingredients for Tava Chana
2 cups soaked and boiled kabuli chana (white chick peas)
2 tbsp oil
¼ cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
½ cup finely chopped tomatoes
½ tsp chilli powder
1 tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp tandoori masala
½ tsp chaat masala
1 tbsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
½ tbsp dried fenugreek leaves (kasuri methi)
salt to taste
2 tbsp oil
¼ cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
½ cup finely chopped tomatoes
½ tsp chilli powder
1 tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp tandoori masala
½ tsp chaat masala
1 tbsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
½ tbsp dried fenugreek leaves (kasuri methi)
salt to taste
Method for preparing Tava Chana
1. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the ginger-garlic paste, tomatoes and 2 tbsp of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
3. Add the chilli powder, green chillies, turmeric powder, coriander-cumin seeds powder,tandoori masala, chaat masala, dried mango powder, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the dried fenugreek leaves, kabuli chana, 2 tbsp of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Serve hot with papdis.
1. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the ginger-garlic paste, tomatoes and 2 tbsp of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
3. Add the chilli powder, green chillies, turmeric powder, coriander-cumin seeds powder,tandoori masala, chaat masala, dried mango powder, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the dried fenugreek leaves, kabuli chana, 2 tbsp of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Serve hot with papdis.
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