Channa with Kulcha

4 English Oven Kulcha Breads
1 cup Chick peas soaked overnight with ½ tsp Baking Soda
2 Onions, puree
2 tsp Ginger and Garlic paste
4 tbsp Oil
1 tsp Red Chilli Powder
1 tsp Amchoor
½ tsp Pepper Powder
½ tsp Chaat Masala
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tbsp Tomato Puree
Fresh coriander for garnish


Boil the chickpeas till cooked. Drain but reserve ½ cup water. Heat oil in a kadhai and fry the onion paste with the ginger and garlic, once it begins to evenly brown, add the spices and 1 tbsp of water. Cook on low flame till the oil separates, add the tomato paste and the chickpeas with the ½ cup of water. Cook on low for 8-10 minutes till the masala is cooked through and the curry is thick. Season with salt and serve hot with kulchas and kachumbar salad.

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