Page 2 - Khatte_Chane.pdf

Very famous in the Northern states of
India, especially around Delhi & Punjab
This dish of Khatte chane is a spicy
chickpea or kabuli chana preparation with
chane cooked with chopped onions,
chillies and masalas. Khatte chane can be
served with methi paranthas or kulchas.
An enjoyable dish in winter, you will make
your taste buds thankful to you for tasting
this Yummy chickpeas with Kulchas and
ending up with a glass of Sweetened
Lassi.
Ingredients:-
ô Kabuli Channas (Chick Peas) 2 cups
(250 g), soaked overnight
ô Salt 2 tsp or to taste
ô Zeera (Cumin seeds ) 2 tsp
ô Onions, grated 1 cup (250 g)
ô Ginger, finely chopped 1 tbsp
ô Garlic, finely chopped 1 tsp
ô Dhania (Coriander) powder 1 tbsp
ô Garam masala (p ) 1 tsp
ô Chilli powder 1 tsp
ô Haldi (Turmeric) ½ tsp
ô Imli (Tamarind) paste, thick 1 tbsp (or
made of 20 g imli)
ô Pudina (Mint)leaves, finely chopped ½
cup
ô Green chillies, slit 3-4 or to taste
P.G. Better Living
¯ Hara Dhania (Coriander) leaves
for garnish
Preparation:-
ô Drain the channas and cook till tender,
in fresh water, along with the salt.
Drain and keep the water and
channas separate, till required.
ô Soak tamarind in water and strain
pulp, and keep aside.
ô Dry roast the zeera in the saucepan
till they splutter, and then add onions,
ginger and garlic. Stir- fry till the
onions are dark brown, keeping the
heat on high or low, depending on
how often you are stirring. You will
have to sprinkle water a few times to
avoid scotching.
ô Add the dhania powder, garam
masala, chilli powder and haldi, stir a
few times and then add the green
chillies. Mix well and add the channas
and turn around for about ½ a minute.
Measure the liquid of the channas,
add enough water to measure upto 2
cups and add to the mixture.
ô Add the chopped mint and bring to a
boil and then simmer for about 15
minutes, or till well blended.
ô Add the imli, and serve hot,