INGREDIENT REQUIRED

Chickpeas

1 cup heapfull / 250g
cleaned washed & soaked for 2-3 hours

Onion

1 small / 100g finely diced

Oil/Ghee

-1 cup

Shan Chana Masala Mix

3 levelledtablespoons/ 25g

STEPS OF COOKING

1. Drain the water from soaked chickpeas/ chanas and add 8 cups of water, boil for 2-3 hours on low heat.
2. Add Shan Chana Masala Mix and stir. Cover and cook on low heat for about 45 minutes or until the chanas turn to a darker shade.
3. Heat ghee/butter/oil and fry the onion until golden. Add the boiled chana/chholay/chickpeas.
4. Stir fry until oil separates from the chanas.

Serving Suggestion:

Garnish with chopped green chilies and lemon juice. Serve with puris, parathas and naans.