How to make Masala Chana -
Brown Bengal gram are known for its nutritional goodness and when served as a chaat it will be irresistible
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brown Bengal gram (kala chana), Small potatoes
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Feta Rocher Rasam Vada Pav Bhaji Dosa Ratlami Sev - SK Khazana
Masala Chana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 0-5 minutes
Serve :
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Masala Chana Recipe
Brown Bengal gram (kala chana) 1 1/2 cups
Small potatoes boiled and peeled 2
Small onion chopped 1
Small tomato chopped 1
Green chillies chopped 1-2
Roasted cumin powder 1 teaspoon
Chaat masala 1 1/2 teaspoons
Salt to taste
Fresh coriander leaves chopped 1 tablespo to garnish
Raw mango chopped 2 teaspoons
Green chutney 1 1/2 tablespoons
Date and tamarind chutney 1 1/2 tablespoons
Red chilli-garlic chutney 1 tablespoon
Masala boondi to garnish
Masala chana to garnish
Sev to garnish
Fresh pomegranate pearls to garnish
Method
Step 1
Take boiled brown chickpeas in a bowl, mash the potatoes and add along with onion, tomato, green chillies, roasted cumin powder, chaat masala, salt, coriander leaves, raw mango, green chutney, date and tamarind chutney and red chilli-garlic chutney and mix well.
Step 2
Transfer into individual serving bowls, garnish with masala boondi, masala chana dal, sev, coriander leaves and pomegranate pearls. Serve immediately.
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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.
