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Sikandpuri Chana Chana

A Gujarati delicacy – red chane cooked with crushed potatoes and masalas. This is a Sanjeev Kapoor exclusive recipe.

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Sikandpuri Chana Chana

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Main Ingredients Bengal gram (chana), Potatoes
Cuisine Gujarati
Course Snacks and Starters
Prep Time 7-8 hour
Cook time Cooking Time
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

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.
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