My favorite childhood birthday party food was Puri and chana masala (luchi and choley). As I grew up, this remained in the list of my favorites. Have it with rice or bread (puri or paratha) it never loses its charm. A basic tip to share for this recipe – ensure the chickpeas or the kabuli chana is boiled neither too soft nor too hard. From here on the method is pretty simple and given below.
- Chickpeas/Kabuli chana (soaked overnight) – 1 cup
- Onions (finely chopped) – 2 medium
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Tomatoes (chopped) – 1 medium
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Garam masala powder – 1 tsp
- Chana/Chole masala powder – 1.5 tsp (optional)
- Yogurt (well beaten) – 1 tbsp
- Green chillies (chopped) – to taste and for garnishing
- Red chilli powder – to taste (optional)
- Oil – 2 tbsp
- Salt – to taste
- Sugar – to taste (optional)
- Freshly chopped coriander leaves – for garnishing
- Soak the chickpeas in water overnight.
- Boil the soaked chickpeas with 3 cups of water in a pressure cooker and cook till they are soft. This may take 6-8 whistles or more. The chickpeas should not get mashed due to excess boiling.
- Heat oil in a pan, add slit green chillies, ginger paste, garlic paste and saute for 2-3 minutes.
- Add the onions and fry till lightly browned.
- Add cumin powder, coriander powder, turmeric powder, garam masala powder and chana/chole masala; stir fry for half a minute.
- Add the chopped tomatoes, mix well and saute for 1-2 minutes.
- Add well beaten yogurt and salt. Stir immediately and mix well.
- Add the boiled chickpeas along with the water, mix well, cover with a lid and let it cook for a while.
- Once done, open the lid, add sugar (to taste) if desired and let it cook for another minute till the moisture evaporates to the desired consistency.
- Garnish with chopped chillies and coriander.