1. 2 onions
  2. 1 tblsp garam masala powder
  3. 2 tblsp red chillipowder
  4. 1/2 tsp. soda bi-carbonate
  5. 1 tblsp dry mango powder (amchur)
  6. 2 tblsp coerianander-
  7. cumin powder
  8. 1 cupkabuli chana
  9. 3 tblsp ghee
  10. 2 tomatoes
  11. 1/2 tsp pepper powder
  12. salt (namak) to taste
  13. 2 potatoes

for garnish

  1. 2 tomatoes
  2. 1″ ginger
  3. 2 tblsp dhania patta chopped
  4. 1 green chilli.


  • Soak the chana for at least six hours and then drain.
  • Cut the onions.
  • Chop the potatoes into quarters.
  • Wash and quarter two tomatoes and make slices of the remaining.
  • Peel and make juliennes of the ginger.
  • Wash and slit the green chillies.
  • Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.
  • Take care the chanas do not get mashed.
  • Heat up the ghee in a vessel and fry the potatoes until soft. drain.
  • In the same ghee, mix in the onions and stir fry till pink.
  • Mix in the dhania-jeera powder and red chilli powder and fry again.
  • Mix in the boiled chanas and salt.
  • After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes.
  • Mix in the potatoes and tomatoes and stir fry for another two minutes.
  • decorate with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.