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Category : Snacks

Channa Variety

Kabul Channa (ChickPea) : 1 cup
Red Chillies : 2
Garlic : 2 cloves
Coconut scraping : 1tbsp
Cumin : ½ tsp
Turmeric Powder : ½ tsp
Mustard : ½ tsp
Corainder Leaves (minced) : 1 tbsp
Curry Leaves : 1 twig
Asafoedita : a pinch
Salt to taste
Oil : 1 tsp

Soak Kabul Channa overnight.
Cook with little salt and keep aside.
Grind Red Chillies, Garlic, Coconut, Cumin, Turmeric Powder and 1 tbsp of Cooked
Heat oil in the frying pan , put mustard, wait till it splutters.
Add Asafetida, Curry leaves, Ground masala, Salt and Cooked Channa.
Mix in medium heat.
Garnish with Corainder leaves and serve.