Tava Chana Recipe (Indian Tava Recipes)

Ingredients

• 2 cups soaked and boiled kabuli chana (white chick peas)
• 2 tbsp oil
• 1/4 cup finely chopped onion
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1/2 cup finely chopped tomato
• 1/2 tsp red chilli powder
• 1 tsp finely chopped green chillies
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tsp tandoori masala
• 1 tbsp dried mango powder (amchur)
• 2 tbsp finely chopped coriander (dhania)
• 1/2 tbsp kasuri methi (dried fenugreek leaves)
• salt (namak) to taste
• papdi (chaat)

Steps

1. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the ginger-garlic paste, tomatoes and 2 tbsp of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
3. Add the chilli powder, green chillies, turmeric powder, coriander-cumin seeds powder,tandoori masala, chaat masala, dried mango powder, coriander and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the dried fenugreek leaves, kabuli chana, 2 tbsp of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Serve hot with papdis.