A little twist can be given to the usual chana fry by adding some rosemary. It gives a completley different flavour and is a very quick and an easy recipe. As it is very healthy and nutritious, they can simply be had on its own, as a breakfast or as an evening snack.
- 1 cup black chana (chickpeas), soaked overnight
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1 tsp. ginger, grated
- 2 green chilies, chopped
- 2 tsp. oil
- 1 tsp. cumin seeds
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tbsp. lemon juice / 1 tsp. amchur powder
- 2-3 sprigs rosemary, chopped
Pressure cook the chana for 5-6 whistles. Keep aside to cool. Heat oil in a pan and temper with cumin seeds. Add the onion, ginger, garlic and green chilies.
Saute till light brown. Now add the boiled and drained chana, salt, turmeric powder and coriander powder. Fry for 2-3 minutes on low flame till the chana is well combined with all the spices.
When done, add the lemon juice and rosemary and mix well. Switch of the flame and serve as a breakfast or as a tea time snack.