STEPS OF COOKING
- Drain the water from 1 cup chickpeas/ chanas (250g, cleaned, washed and soaked for 2-3 hours) and add 8 cups of water, boil for 2-3 hours on low heat.
- Add 3 leveled tablespoons Shan Chana Masala Mix (25g) and stir. Cover and cook on low heat for about 45 minutes or until the chanas turn to a darker shade.
- Heat ½ -1 cup ghee/butter/oil and fry 1 small onion (100g, finely chopped) until golden. Add the boiled chana/chholay/ chickpeas.
- Stir fry until oil separates from the chanas.
Serving Suggestion:
Garnish with chopped green chillies and lemon juice. Serve with puris, parathas and naans.
