Ingredients
- Bread slices - 10
- Channa(chick peas) - 1 1/2 cups
- Onion - 2 medium size
- Tomato - 2 medium size
- Chilly powder - 2 tsp or adjust
- Readymade channa masala powder(optional) - 1 tsp
- Garam masala(optional) - 1/2 tsp
- Oil - 2 tbsp
- Butter to toast the bread slices
- Salt to taste
To grind (Group II)
- Aniseeds - 1 1/2 tsp
- Khus- khus - 1 tsp
- Cloves - 2
- Cardamon - 1
- Cinnamon - small piece
- Garlic - 3
- Ginger - equal to garlic
- Coconut - 1 1/2 tbsp
To garnish (group III)
- Chopped onion
- Chopped tomato
- Chopped coriander leaves
Method
- Soak the chickpeas overnight & cook (with salt) till it becomes soft.
- Grind the group II ingredients & keep it aside.
- Heat oil in kadai on high medium flame & fry the onions.
- Add tomatoes and fry till it becomes mashy.
- Add salt & spice powders & cook for 2 minutes.
- Also add boiled chickpeas & mix well.
- Stir in the grinded masala & add water if needed.
- Cover & cook till the raw smell leaves the gravy.
- Remove it from flame, when the gravy becomes thick.
Serving
- Toast the bread with little butter & spread some channa masala on it.
- Sprinkle group III ingredients on top of it & serve hot.
