How to Make At Home Leftover chana with kulcha and tea

How to Make At Home Leftover chana with kulcha and tea Delicious, fresh and tasty.

Leftover chana with kulcha and tea. Restaurant Style Chana Masala is a lip-smackingly delicious and spicy curry. It is best accompanied with any type of Indian flatbread such as bhatura, puri, garlic naan, paneer naan, aloo kulcha, lachha paratha, chapati, pulao or even with plain steamed rice. Chana masala is a pure comfort meal when paired with any of the above.

I sometimes also relish leftover cholas along with bread or use it to make Biryani or Pulavs.

Make sure to serve some vinegar onion and green chillies along.

The kulcha recipe is adapted from Anushrati's Divine Kitchen and I have had made it at least a four tiles since then but really never got a chance to click pictures for the blog.

You can have Leftover chana with kulcha and tea using 4 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Leftover chana with kulcha and tea

1. It’s of kulcha.

2. It’s of butter.

3. You need of leftover chana.

4. It’s of tea.

So when I made it again for yesterday night dinner I kept some dough and chana to click the pictures in the morning.

Keep an eye on the kulcha as each oven is different.

Broil again for a minute or so.

Remove if the second side is done as well, brush some butter on both sides and serve hot with Chole (Chana Masala).

Leftover chana with kulcha and tea step by step

1. Take a pan then pan hot add butter and kulcha fry for both sides..

2. Serve kulcha with hot hot chana and tea..

Continue with the rest of the dough.

Pindi Chole or Rawal Pindi Chana is a dry dish in which kabuli chana is cooked with tea leaves (tea leaves give the chole the dark color) and flavored with freshly ground spices.

It is named Pindi Chana after Rawalpindi the town where it originated.

Vadai Upma is a delicious recipe made with leftover Medu Vadai.

The Vadai is crumbled and cooked along with onions, green chillies, ginger similar to a regular upma.