by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 23608 times
This 'chatpata' treat should be accompanied with steaming hot puris. The chole masala imparts a zesty flavour to this dish, and is commonly available at most provision stores.
- Dry roast the pomegranate seeds on a hot tava (griddle) for a few seconds. Cool and blend in a mixer to a fine powder. Keep aside.
- Heat the oil in a kadhai, add the onions and sauté till they turn translucent.
- Add the anardana powder, cardamom, cinnamon and cook till the onions turn dark brown, while stirring continuously.
- Add the tomatoes, ginger and green chillies, mix well and sauté for 3 to 4 minutes.
- Add the coriander powder, chilli powder, chole masala and 2 tbsp of water, mix well and simmer till the tomatoes are cooked and the mixture leaves oil.
- Add the red chana sprouts and salt, mix well and simmer for another 2 minutes.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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