How to make Sikandpuri Chana Chana -

A Gujarati delicacy – red chane cooked with crushed potatoes and masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bengal gram (chana) (चना), Potatoes (आलू)

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Sikandpuri Chana Chana checkout Matka Chana Chaat. You can also find more Snacks and Starters recipes like Spinach Parmesan Muffin Blinis Methi Pakora Green Moong Waffles

Sikandpuri Chana Chana

Sikandpuri Chana Chana Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 7-8 hour

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Sikandpuri Chana Chana Recipe

  • Bengal gram (chana) soaked for 8 hours 2 cups

  • Potatoes boiled, peeled and cut into cubes 2 medium

  • Oil 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1½ teaspoons

  • Salt to taste

  • Jaggery (gur) grated 1 tablespoon

  • Tamarind pulp 1½ tablespoons

  • White bread slices toasted 4

  • Sev 1 cup

  • Fresh coriander leaves chopped ½ cup

  • Fresh mint leaves chopped 12-15

Method

Step 1

Put red gram in a pressure cooker, add 1 cup water and cook under pressure till 1 whistle is given out. Reduce heat and cook for 10 minutes or until the chane are soft. Drain and cool down to room temperature. Grind ½ cup boiled gram into a fine paste with a little of the gram stock.

Step 2

Heat oil in a non-stick pan. Add turmeric powder and boiled gram with some stock. Stir and bring to a boil.

Step 3

Add coriander powder, cumin powder, garam masala powder and red chilli powder. Mix well and cook on low heat for 2 minutes.

Step 4

Add salt and gram paste and mix well. Cook on low heat for 5 minutes.

Step 5

Add jaggery and tamarind pulp and mix well. Cook for 2 minutes.

Step 6

Lightly crush potatoes and add, mix well and simmer for 2 minutes.

Step 7

Top the toasted bread slices with the cooked mixture. Garnish with sev, coriander leaves and mint leaves and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.