Рецепт Tarla Dalal's Tawa Chana | Pan-Fried Chickpeas Curry Recipe
- Tawa Chana (Pan-Fried Chickpea Curry)
- Prep Time: 15 mins (+ soaking time for chickpeas if using dried)
- Cook Time: 15 mins
- Serves: 2-3
- Ingredients:
- 2 cups garbanzo dry chickpeas, soaked for at least 5-6 hrs and boiled/pressure cooked. (or use a 15 oz can of garbanzo beans)
- 1 tbsp vegetable oil
- 1 medium onions, chopped
- 1 tsp ginger-garlic paste (or use finely chopped garlic clove and a small knob of fresh ginger)
- 2 tomatoes, finely chopped
- 1/2 tsp chilli powder
- 1 green chilli, finely chopped (remove seeds if you want less spicy)
- 1/4 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp chaat masala
- 1 tbsp dry mango powder (amchur)
- salt to taste
- some finely chopped coriander, for garnishing
- 1/2 tbsp dried fenugreek leaves/ kasuri methi
Preparation:
Heat oil in a pan and once it is hot, add onions. Saute on a medium flame for 1 to 2 minutes.
Add all the spice powders: chilli powder, green chilli, turmeric powder, cumin powder, chaat masala, garam masala, dried mango powder and 2-3 tbsp of water. Mix well and cook on a medium flame for 1-2 minutes, while stirring continuously to make sure they don't get burnt. Add chopped tomatoes and give it a stir.
Rub dried fenugreek leaves between your palms to release the oils and add to the pan along with chickpeas and salt. Add a few tbsp of water if needed. Mix well and cook on a medium flame for 4 to 5 minutes. Garnish with coriander leaves and serve hot with rice, roti or as a snack.
Other Recipes with Chickpeas:
Indian Pickle Spiced Chickpeas Rice
Pasta With Chickpeas
9 Bean Salad
Spicy Fried Chickpeas
Paneer With Chickpeas