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DRY FRUIT MODAK
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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)
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)
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
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.
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