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Thursday, 19 March 2015

Spicy Chana Fry

          Chana or Chickpeas are laden with fibre and proteins, so having it in any form is very healthy and nutritious. Here is a simple and an easy recipe of stir fry which can be had as a tea-time snack. 

          I flavoured it with the the generally discarded coriander stems. Lemon juice, chili flakes and pepper powder added that extra zing. Radhuni (celery seeds) can be substituted with either kalonji or cumin seeds.

  • 1/2 cup black chana , soaked overnight
  • 1/4 cup coriander stems, finely chopped
  • 1 tbsp. oil
  • 1/2 tsp. radhuni (celery seeds) / kalonji
  • salt to taste
  • pinch of turmeric powder
  • 1 tsp. chili flakes
  • 1/2 tsp. pepper powder
  • 2 tbsp. lemon juice
  • chopped coriander stems, lemon wedges, fresh chily & coriander leaves (opt)

          Boil the chana for 5-6 whistles in 2 cups water. Drain and keep aside (the drained water can be preserved for later use).

          Heat oil and temper with radhuni. after it stops spluttering, add the coriander stems and saute for a few seconds.

          Now add the boiled chana, salt, turmeric powder, chili flakes and pepper powder. Stir fry for a minute on medium flame. add the lemon juice and mix well.

          Garnish with coriander leaves, coriander stems, lemon wedges and fresh chily. Serve as a te-time snack or as a side dish with rice or chapattis.

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