Soak chana in enough water for 8 hours or so.
Boil it for a minimum of 10 minutes with the addition of salt.
Boil in the same water in which it was soaked.
Take water only as much as required. Do not add whole of it.
Do not over boil.
In a pan, heat butter and add mustard seeds, asafoetida and dry red chillies.
As soon as they crackle, add chilli flakes and chana masala.
Also add sliced onions.
Saute until translucent.
Add the boiled chana and mix well.
Stir fry on medium flame for 7 to 8 minutes.
Adjust salt and sprinkle lemon juice.
Garnish with coriander leaves and chaat masala.
Serve hot immediately as an afterschool snack or a tea-time munchie that is healthy and filling too.
An easy peasy and a healthy one for the whole family. It is yummy and done quickly too. The soaking part only takes a lot of time, but the cooking does not take much time. It is a perfect snack as well as a mid morning brunch too. Tangy and flavourful with aromatic blend of spices makes it a delicious option to choose from a variety of others.
