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Kala Chana Recipe from BonGong | Punjabi Food
Kala Chana
by | BonGong Cook | Jan 2013

1 Soak chickpeas overnight. Heat a pan on medium to high flame and dry roast cumin seeds until slight black in color.

2 Now pressure cook chickpeas (don't add too much water, just add enough water to cover the chickpeas). Normally it takes 40-45 minutes to cook chickpeas (11 - 13 whistles). Grind roasted chickpeas in grinder or with mortar and pestle (aukhli).

3 Now add red chilli powder, salt and roasted cumin seeds to cooked chickpeas and mix well.Chickpeas are ready to serve.

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