Name: ACHARI CHANA / CHICKPEAS WITH PICKLE SPICES recipe by Shobha Keshwani at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 4
Ingredients: Chickpeas / chana ..... 2 cups ( boiled); Onions ......... 2 medium sized; Tomato puree .... 2 tbsps; Potatoes .... 1 ( you can also use baby potatoes); Coriander leaves ... handful; Green chillies ... 3-4 ( you can use more if you like ); Ginger ....... 1 inch piece (grated); Garlic ......... 1 tsp ( crushed); Turmeric powder ... 1/4 tsp; Coriander powder ... 1/2 tsp; Red chilli powder ..... 1/4 tsp; Salt ... to taste; Mango powder 1/2 tsp or yogurt if you like to make it tangy.; Oil ... 6-7 tbsps; (For the pickle spice mix / achari masala); Fennel seeds / saunf ... 1 tsp; Cumin seeds ............ 1 tsp; Onion seeds ............. 1 tsp; Methi dana / fenugreek seeds .. 1/2 tsp; Mustard seeds / rai ............... 3/4 tsp

ABOUT ACHARI CHANA / CHICKPEAS WITH PICKLE SPICES RECIPE

Here is a spicy, tangy and delicious chana preparation. It is a perfect party dish and has always been a hit.

Ingredients Serving: 4

Chickpeas / chana ..... 2 cups ( boiled)
Onions ......... 2 medium sized
Tomato puree .... 2 tbsps
Potatoes .... 1 ( you can also use baby potatoes)
Coriander leaves ... handful
Green chillies ... 3-4 ( you can use more if you like )
Ginger ....... 1 inch piece (grated)
Garlic ......... 1 tsp ( crushed)
Turmeric powder ... 1/4 tsp
Coriander powder ... 1/2 tsp
Red chilli powder ..... 1/4 tsp
Salt ... to taste
Mango powder 1/2 tsp or yogurt if you like to make it tangy.
Oil ... 6-7 tbsps
(For the pickle spice mix / achari masala)
Fennel seeds / saunf ... 1 tsp
Cumin seeds ............ 1 tsp
Onion seeds ............. 1 tsp
Methi dana / fenugreek seeds .. 1/2 tsp
Mustard seeds / rai ............... 3/4 tsp

Instructions

Soak the chickpeas overnight or for 5-6 hours. Boil them in a pressure cooker with a little salt. Drain and set aside.
Lightly dry roast the pickle spices and grind them coarsely.
Grind the onion, ginger and garlic in a mixie.
Heat oil in a pan and add the slit green chillies.
Saute and add the onion paste. Stir fry for a minute or two.
Now add the coriander, turmeric and red chilli powder.
Tip in the boiled chana, pickle spice powder and tomato puree. Add the salt to taste.
Add one cup water to cook. Add the boiled potato cubes and coriander leaves. Simmer until all the spices are incorporated into the chickpeas.

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