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Dingri Chana Masala

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Dingri Chana Masala Recipe, How To Make Dingri Chana Masala Recipe

Chana masala also known as chole masala or channay or Chholay is a popular dish in Indian. The main ingredient is chickpeas. It is a fantastic side dish for chapati and pooris.

About Recipe

How to make DINGRI CHANA MASALA

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
DINGRI CHANA MASALA
Author : Vahchef
Main Ingredient : Chana dal
Servings : 2 persons
Published date : March 06, 2019


Ingredients used in DINGRI CHANA MASALA
• Cardamom - 3 numbers.
• Coriander seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Cloves - 6 numbers.
• Star anise - 4 numbers.
• Shahi jeera - 1 tea spoon.
• Mace - 2 numbers.
• Cinnamon - 1 stick.
• Oil - to fry.
• Onions - 1 cup.
• Salt - to taste.
• Ginger julienne - 1 tablespoon.
• Mushrooms (dingri) - 1 cup.
• Anardana powder - 1 tea spoon.
• Chilli powder - 1 tea spoon.
• Chana dal - 1 cup.
• Tomato puree - 1/4 cup.
• Green chillies - 5 numbers.
• Wheat flour - 1 cup.
• Rice flour - 2 tablespoons.
• Coriander leaves - 1 bunch.
• Tomato - 2 piece.
Method:
  • In a hot pan add cardamom seeds, coriander seeds, cumin seeds, cloves, star anise, shahi jeera, mace, cinnamon stick and roast it.
  • Transfer into a jar and blend it.
  • In a hot pan add oil, chopped onions, salt, ginger julians, chopped mushrooms and saute it.
  • Then add chilli powder, anardana powder, roasted powder, water and mix it nicely.
  • Now add boiled chana dal, fresh tomato puree, water, green chillies and mix it nicely.
  • Cover it and cook it for 8 minutes.
  • For poori, in a bowl add wheat flour, rice flour, salt, oil and make a dough.
  • Rest it for 10minutes.
  • Then divide into small portions and roll it like a small poori's.
  • Repeat the same process for all poori's.
  • Heat oil to deep fry.
  • Immediately slide the poori and after a second, press it with a slotted ladle. It will puff up well.
  • Flip it carefully and allow it to cook for few seconds till the bubbles cease.
  • Now remove the poori and transfer into a plate.
  • Repeat the same process for other poori's.
  • After 8 minutes switch off the flame of chana masala then add coriander leaves at the end and mix it.
  • Transfer into a bowl and garnish with coriander leaves, tomato and green chilli.
  • Place the bowl in a serving plate with poori's.

Dingri chana masala is ready to eat.






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