Sikandpuri Chana Chana

Ingredients list for Sikandpuri Chana Chana

• 2 cups Bengal gram (chana) soaked for 8 hours
• 2 medium Potatoes boiled, peeled and cut into cubes
• 1 tablespoon Oil
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 1½ teaspoons Red chilli powder
• to taste Salt
• 1 tablespoon Jaggery (gur) grated
• 1½ tablespoons Tamarind pulp
• 4 White bread slices toasted
• 1 cup Sev
• ½ cup Fresh coriander leaves chopped
• 12-15 Fresh mint leaves chopped

Method

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.
2. Heat oil in a non-stick pan. Add turmeric powder and boiled gram with some stock. Stir and bring to a boil.
3. Add coriander powder, cumin powder, garam masala powder and red chilli powder. Mix well and cook on low heat for 2 minutes.
4. Add salt and gram paste and mix well. Cook on low heat for 5 minutes.
5. Add jaggery and tamarind pulp and mix well. Cook for 2 minutes.
6. Lightly crush potatoes and add, mix well and simmer for 2 minutes.
7. Top the toasted bread slices with the cooked mixture. Garnish with sev, coriander leaves and mint leaves and serve immediately.