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PV Iyers Kitchen
Crunchy quick and easy, very filling snack which is healthy and loved by all.
Soak chana for 6 hours or overnight
Pressure cook chana till soft and mushy when crushed
Soak tamarind in like warm water to make pulp.
Wash, peel and Pressure cook potatoes for 2 whistles.
Mash the potatoes mix salt and corn starch and make a soft dough.
Sprinkle some oil and set aside.
Mash the tamarind into its soaked water and strain all the thick juice.
In a pan heat the tamarind pulp with chilli powder, salt, cumin powder and sugar. Let it come to a boil or let it thicken upto required consistency .
In another pan add oil to make chana gravy on low heat. Add all masalas in oil and cook for seconds.
Add the chana with its water in which it was cooked. Let it come to a boil. I mashed with the spoon to make the gravy little thicker
Knead the dough for seconds. Spread on a oiled sheet to 1/4 inch thickness and cut out shapes like I did or simply make rounds.
Shallow fry in a nonstick pan. Cook till golden on both sides.
Serve with the prepared, chana, tamarind and garnish with sev and coriander leaves
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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