2 Classic Channa Dishes Recipe | Quick Recipes

Chick-peas are readily available at all our homes and it makes incredible tasting dishes. Try making these 2 Classic Channa Dishes that are very simple to prepare and present beautifully.

Ingredients For Roasted Masala:

  • Whole Coriander 1 tsp
  • Roasted Cumin 1 tsp
  • Red Chili Flakes 1 tsp
  • Red Chili Powder 1 tsp
  • Citric Acid Powder 1 tsp
  • Dried Fenugreek 1 tsp
  • crushed pomegranate seed 1 tsp
  • salt 1 tsp
  • turmeric 1/2 tsp

Ingredients For Boiling Chickpeas:

  • Tea Bags 3
  • Small Cardamom 2
  • Cinnamon Stick 1 piece
  • Oil 4 tsp
  • Onion 1
  • Ginger Garlic Paste 1 tsp
  • Chana Masala 3 tsp
  • Red Chili Powder As Required
  • Crushed Whole Coriander 1 tsp
  • Turmeric Powder 1/4 tsp
  • Boiled White Chickpeas 2 cups
  • Water As Required

Ingredients For Oil Tempering:

  • Oil 1/2 cup
  • Finely Cut Ginger 1 tsp
  • Green Chilies 3-4
  • Chopped Tomatoes 2

Ingredients:

  • Boiled white chickpeas 2- 2 ½ cups
  • Butter ½ cup
  • All spices powder for garnish
  • Oil 3-4 tbsp

For Makhani Masala:

  • Tomato 1 large
  • Onion 1
  • Cashew nuts 6-7
  • White pepper ¾ tsp
  • Ginger 1 small piece
  • Chicken stock 1 cup
  • Black pepper 6-8
  • Chicken powder 1 tbsp
  • Water as required
  • Salt ½ tsp
  • Turmeric ¼ tsp
  • Red chilli powder 1 ½ tsp
  • All spices powder ½ tsp
  • Oil 4 tbsp

Method:
• Add Tomato, Onion, Garlic, Chicken stock and blend it well.
• Now heat oil and butter then add all spices, salt, chili, turmeric mix and roast.
• Add the blended ingredients to the pan as well.
• Add in the rest of the ingredients of the makhani masala and cook it.
• After this add boiled white chickpeas, half cup of water and mix it in.
• Finally remove then garnish with green coriander and all spices.


2 Classic Channa Dishes Recipe in Urdu and English

At Masala TV you can check complete 2 Classic Channa Dishes Recipe in Urdu and English. This is one of the best recipes by chef at Masala TV show . Check out the other best recipes of chefs .

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