Ingredients

• For Channa:
• 250 g - kabuli channa
• 5 to 6 tbsp - oil
• 3 medium sized onions (grated)
• 3 medium sized tomatoes (finely chopped)
• 3 green chillies (finely chopped)
• 1 tbsp - ginger garlic paste
• 2.5 tsp - coriander powder
• 2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1 black cardamom (peeled)
• 5 green cardamoms (peeled)
• 4 cloves
• 1 stick cinnamon
• 2 bay leaves
• salt to taste
• sufficient water to cook the channa
• 1 lemon sized - tamarind (soaked in 1/2 cup water for few minutes)
• Others:
• 12 pav (or as required)
• 50 g - fine sev (readymade)
• 1 small bowl (or as required) sweet date chutney
• 1 small bowl - green chutney (or as required)
• finely chopped coriander leaves (to garnish)

How to Make Chana Pav

• For Chole:
• Wash and soak the kabuli chana for 8 hours.
• Pressure cook the chole with sufficient water and little salt.
• Pressure cook on a high flame till one whistle.
• Cook on a low flame for at least 30 minutes or till done.
• Heat oil in a kadai.
• Saute the onions on a low flame till golden.
• Add the tomatoes, ginger-garlic paste and salt.
• Cook on a low flame till the tomatoes are soft.
• Add the powdered spices and cook on a low flame till oil separates.
• Add the kept aside boiled chana and mix well.
• Add sufficient water, if needed.
• Cook on a low flame till the chana is well blended with the masalas.
• Lastly add the tamarind water and mix well.
• Cook for 2 to 3 minutes and remove from gas.
• To Serve: .
• Cut each pav into two halves.
• Evenly put 3 to 4 tbsp of chana on the pav.
• Top it with sweet date and green chutney.
• Garnish with sev and coriander leaves.
• Serve hot.