Masala Chana-Pav

Name: Masala Chana-Pav
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams White chickpeas/ Channe (soaked 7-8 hours); 2 Pav pieces (for each plate); 1 tsp Butter (for each plate); 1/2 cup Aloo bhujia; 1 Black cardamom; 6-7 Cloves; 1 piece Cinnamon; 8-10 Black pepper; 3+1 Chopped onions; 1 Chopped tomato; 2 Tomatoes; 8-10 Garlic cloves; 1 Ginger small piece + 1 small piece (lengthwise cut); 6-7 Green chillies; 2 Chopped green chillies; 4 Green chillies (lengthwise cut); 1/2 tsp Lemon juice (for each plate); 1/2 cup Green Chutney; 1/4 cup Fresh Pomegranate seeds; 1/2 cup Chopped coriander; 1 tsp Pomegranate powder; 2 tsp Coriander powder; 1 tsp Kasuri methi; 1.5 tsp Roasted Cumin powder; 1/2 tsp Turmeric powder; 1 tsp Garam masala; 3 tsp Oil; to taste Salt

Nirmal Kaur @cook_14395006

Chandigarh

#streetfood
Street food is always mouth-watering.
Masala Channa-Pav is a one of the street food of Chaat category.simple and tasty. This is best for evening snack and kitty menu too.

Nirmal Kaur @cook_14395006

Chandigarh

#streetfood
Street food is always mouth-watering.
Masala Channa-Pav is a one of the street food of Chaat category.simple and tasty. This is best for evening snack and kitty menu too.

Saved

Ingredients

40 minutes

4 servings

250 gramsWhite chickpeas/ Channe (soaked 7-8 hours)
2Pav pieces (for each plate)
1 tspButter (for each plate)
1/2 cupAloo bhujia
1Black cardamom
6-7Cloves
1 pieceCinnamon
8-10Black pepper
3+1Chopped onions
1Chopped tomato
2Tomatoes
8-10Garlic cloves
1Ginger small piece + 1 small piece (lengthwise cut)
6-7Green chillies
2Chopped green chillies
4Green chillies (lengthwise cut)
1/2 tspLemon juice (for each plate)
1/2 cupGreen Chutney
1/4 cupFresh Pomegranate seeds
1/2 cupChopped coriander
1 tspPomegranate powder
2 tspCoriander powder
1 tspKasuri methi
1.5 tspRoasted Cumin powder
1/2 tspTurmeric powder
1 tspGaram masala
3 tspOil
to tasteSalt

Saved

Steps

40 minutes

1

Boil soaked white chickpeas/ Channe with 1 tsp of salt in a pressure cooker for 15 minutes after first whistle keep on low flame
2

Heat oil, add chopped onion and cook till light golden brown
3

Grind tomatoes with garlic, ginger, green chillies, black cardamom, cinnamon, cloves
4

Cook onions till light golden brown add tomatoes mixture, all masala, kasuri methi and 2 tsp of chopped coriander cook till oil remove
5

Add boiled white chickpeas/channa..mix well.Cook for 5-7 minutes on medium low flame
6

Mash slowly some chickpeas/ Channe with a masher
7

Give some cooked Channe in a different pan.add 1 tsp butter
8

Take two Pav. Cut from centre
9

Put on Channe leave for 3-4 minutes and turn leave for 3-4 minutes again
10

Shift in a plate.Pour 2 big spoos Channe on it
11

Pour some chopped onion, tomato
12

Add some chopped green chillies and ginger (lengthwise cut) pour green chutnney and pomegranate seeds
13

Add Aloo bhujia and chopped green coriander, pour lemon juice, decorate with 2 pieces of lengthwise cut chillies and some pieces of lengthwise cut ginger
14

Serve immediate