This recipe is rich in protein and is also suitable for people on a weight loss diet as it keeps you full for a longer time. The best part is, it is made without the use of oil but is as delicious as the original chickpea dish.
Ingredients
3/4 cup boiled potato cubes
2 tsp green chilli paste
1 1/2 tbsp garlic (lehsun) paste
2 tsp ginger (adrak) julliennes
2 tsp chhole masala
2 cups soaked and boiled kabuli chana (white chick peas)
1 cup chopped tomatoes
1 tsp black salt (sanchal)
1/2 tsp dried mango powder (amchur)
salt to taste
1/4 cup chopped coriander (dhania) for the garnish
Heat a non-stick pan on a medium flame and when hot, add the potatoes and dry roast them for a few minutes on all sides till golden brown. Remove and drain on absorbent paper. Keep aside.
Heat the non-stick pan again, add the green chilli paste, garlic paste and ginger and dry roast for about 30 seconds while stirring continuously. If the mixture starts burning sprinkle little water over it.
Add the chana masala, kabuli chana, potatoes, tomatoes, black salt, dry mango powder, salt and cup of water and cook for 7 to 8 minutes.
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