Hara Chana Curry with Methi Muthia ( Know Your Dals and Pulses )
by Tarla Dalal
Added to 632 cookbooks
This recipe has been viewed 26755 times
Soft and lacy rice pancakes.
- Combine all the ingredients together in a bowl and mix well. Divide it into 15 to 20 equal portions and shape each into round balls.
- Deep the balls in hot oil in the batches of 10 to 12 on a slow flame till they turn golden brown in colour.
- Drain on an absorbent paper and keep aside.
- Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent.
- Add the prepared paste, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the boiled chana and cornflour and coconut mixture, mix well and simmer for another 5 minutes or till the curry thickens, strring once in between. Keep aside.
- Just before serving, add the prepared methi muthias to the hara chana curry and simmer for 2 to 3 minutes.
- Serve immediately garnished with coriander.
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