Chatpata Kala Chana
by Chhaya Taparia
This recipe has been viewed 11711 times
Kala chana or brown chickpeas are sproued and then cooked with spices to give a tingling taste. Good source of iron and can be eaten as a snack or with roti also.
- Pressure cook the chana for 2 whistles or till soft.
- Drain the escess water and keep aside.
- Add the spices to the tamarind pulp and mix well.
- Heat oil in a kadhai, add the ginger-green chilli paste, curry leaves and then tamarind paste to it and saute for 2 to 3 minutes.
- Add the boiled chana, mix well and saute for another one minute.
- Garnish and serve as a snack or with roti.
This recipe was contributed by Chhaya Taparia on 26 Jul 2012
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