CHATPATE CHICKPEAS

CHANNA MASALA...

Ingr:

kabuli channa                    1 cup

onion                                  3

tomatoes                            2

raw mango (cut finely)     1 tbsp

(optional lemon juice)     1 tsp

ginger                                 1/2"

garlic                                   2 - 3 flakes

green chillies                     6

jaggery or sugar               1 tsp

jeera (cumin seeds)          1 tsp

garam masala                   2 tsp

channa masala                  2 tsp

kasuri methi                     1 tsp

haldi                                  1/4 tsp

coriander leaves              2 sprigs

salt to taste

Method:

1. Wash and soak kabuli channa overnight. ( 10 hrs. at least)
2. Boil in cooker till soft, strain excess water; keep aside.
3. Grind 2 onions, garlic, ginger and three green chillies.
4. Chop finely remaining 1 onion, tomatoes.
5. Heat 2 tbsp oil in a thick bottomed pan. Put in jeera ; on crackling add chopped onion and fry till light pink.
6. Add ground onion, ginger, garlic, chillies paste and fry to golden brown.
7. Add tomatoes and mash them . When pulpy put in haldi, masalas, kasuri methi,  jaggery and salt to taste.
8. Stir for a minute and add boiled chickpeas.( Mash a few chickpeas to give body to the dish)
9. Add raw mango or lemon juice and mix nicely.
10. Add enough hot water for thick gravy consistency. Simmer for 6 - 8 mts.
11. Remove and sprinkle with coriander leaves. Serve hot with chappati.
12. (The same dish can be served on its own by adding tamarind sauce  ie.     sweet imli chutney, raw finely diced onions, gr, chilli, little tomato, coriander leaves and bhujia sprinkled over it.)                  

(Can make roti rolls as shown above by stuffing the channa masala in a roti wrap and serving it . Kids will love it ! ) 

Note:

Balancing of  masalas and seasoning depends on taste. 

Except for baking and cooking rice, I never measure out ingredients. 

So go by your taste and instincts.