How to Cook Eating on a Dime White chane

How to Cook Eating on a Dime White chane Delicious, fresh and tasty.

White chane. Chana Masala is a popular Indian dish of white chickpeas in a spicy and tangy gravy. In North India, chana masala is called as 'chole masala' or simply 'chole'. Both the words "Chana" and "Chole" refer to chickpeas.

Chana Masala (Chole Chana Masala), a delicious chana curry from Punjabi cuisine is popular in all over India.

A spicy and tempting curry is prepared from white chickpeas (kabuli chana), tomatoes, onion and basic Indian spices and best enjoyed with bhatura (deep fried puffed Indian bread) as evening snack or dinner.

In this recipe, channa are boiled with tea powder to get darken color and fresh.

You can have White chane using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of White chane

1. You need 200 gm of chane sock at night.

2. Prepare To taste of salt.

3. It’s To taste of red chilli powder.

4. You need 1 Bowl of chopped onion.

5. It’s 1/2 Bowl of chopped tomatoes.

6. Prepare 2 tsp of oil.

7. It’s 1 tsp of cumin seeds.

8. Prepare 1/4 tsp of turmeric power.

9. You need 1 tsp of dry coriander powder.

10. It’s As needed of water.

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Chole also known as Chana Masala is a chickpea dish cooked in a spicy gravy.

In this preparation kabuli chana and tomatoes are simmered with a mixture of fried garlic, ginger, onion, green chillies & spices.

White chane step by step

1. Take a pressure cooker, add chane, salt, water and boil it.

2. Take a fry pan add oil and cumin seeds..

3. Add tomato, onion and saute it.

4. Add all spices and mix well.

5. Add boiled chane and cook it.

6. Serve it.

Chole or Chana Masala gets its authentic and unique taste from the addition of various Indian spices like cumin, bay leaf, cinnamon, chana masala, garam masala and turmeric.

The white chole or kabuli chanas are cooked with onion, ginger, garlic, spices and coconut milk to create a culinary delight.

Add a teaspoon of the green and sweet chutney on the top and serve the white chole garnished with coriander leaves.

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