Wednesday, October 29, 2008


Usually i prepare chenna masala for puri or chappati or for bread chenna in another
method what my mom taught me. It sounds South Indian taste. My husband doesn't like that one and i learnt this method from web site, a couple of months back (i think its from fat free kitchen or something sorry i could not remember pakka)

It came out well and it was in my draft and long pending. Today i decided to post it along with the Good Job award passed by Yasmeen of Healthnut and the magic Ginnie from Indranee of Mistress Spices.


· Kabuli Chana (Chick Peas), 2 cups
· Onion,1, chopped
· Potato, 1 medium size, steamed and finely chopped
· Tomato, 2 chopped
· Garlic, 5 cloves, finely chopped
· Ginger, 1 inch, finely chopped
· Green chilli,3 chopped
· Coriander, washed , finely chopped 1 cup
· Lime/lemon Juice, 1 tsp
· Canola Oil, 2 Tbsp


· Red Chilli Powder,1 tsp
· Coriander Powder, 1 tsp
· Turmeric, 1/2 tsp
· Garam masala, 1 tsp
· Black Pepper, 1/2 tsp
· Mango Powder (Amchur), 1 tsp
· Cinnamon, 1/2 tsp powdered
· Cloves, 2, powdered


1. Wash chick peas . Soak chick peas in water overnight or min 8 hrs.
2. Pressure Cook chick peas the water till they become soft.
3. Heat a deep skillet and pour oil. When the oil becomes hot, add onion, garlic, ginger and green chilli. Fry for 5-7 minutes. Add all the spices and stir for 3-4 minutes.
4. Transfer the cooked chick peas with water into the skillet.
5. Add potato tomato and lime juice. Cook till 75% of the water evaporates and a thick gravy is formed.
6. Garnish with chopped coriander.
7. Still u don’t get thick gravy, take out some chick peas and ground them and add to the gravy. Allow it to boil for few more mts and garnish.
Serve hot with chappati, roti, puri or take it as a hot bowl snacks.
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jeyashri said...

channa masala is a all time favourite for my daughter.U did in a slightly different way.did u use black kondakadalai,picture seems to be like that.
Nice and congrats on ur award.

Adlak's tiny world said...

Thank u jeyashri, yes i used black chenna only.
Y to use white chenna and then change the color by adding tea pocket in it, so simple and easy way to get brown color by using the same right. Dont think so taste may differ much.

Cham said...

I am too fond of channa but this one looks yummy! Congrats on ur awrd

DEESHA said...

looks yumm .. its a fovourite with me

anudivya said...

Congratulations Adlak!
The masala looks awesome, I use black channa sometimes too, to go with the puttu varieties.

Yasmeen said...

Spicy chana masala with puri is making me hungry:)

Adlak's tiny world said...

Thnaks for commnting cham, anu, yasmeen and deesha.

S anu i too make kadala curry as side dish for puttu. recipe given already in curry/gravy label.