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Chana Pav Recipe

Chana Pav is a popular Indian Snacks
Author :
 
On :
Tuesday, 16 May, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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:

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




     

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