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A filling Maharashtrian dish made with thick channa gravy and aloo poha.
- Soak channa for eight to nine hours.
- Boil soaked channa in cooker till 3 to 4 whistle.
- Heat oil in a pan, add small cut onions deep fry till light brown add garlic and chilli paste and add channa mirchi powder garam masala , salt 3/4 cup water and boil on low flame till 8 minutes.
- Heat oil and add rai, jeera hing and cut potato in small pieces and allow it cook on low flame the add onion t it,
- Meanwhile soak poha for 1/2 hour then add sugar, lemon, salt, haldi to poha mix well.
- Once onion and potatoes are cooked add green chilli to it and poha mixture and cook well.
- Take a plate.
- Put poha in it.
- Add chhana bhaji and little rasa of it.
- Then put chiwda , sev , coriander and onoin to it.
- Serve hot.
This recipe was contributed by hlalka on 24 May 2006
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