Chana Masala – Punjabi Khasiyat

Cocktail samosa is a deep-fried snack with vegetable stuffing in samosa sheets shaped to triangle or cone. Basically cocktail samosa is an ideal party snack that can be served as a starter or even as an appetizer and certainly loved by all gender groups and particularly by kids.

Chana Masala – Punjabi Khasiyat

Chana Masala – Punjabi Khasiyat

Recipe by Ushakal GroupCourse: Snacks, Veg, BreakfastCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1 cup Chickpeas / Chole

  • 1 Black Tea Bag

  • 3 cups Water

  • 2 tsp Salt

  • 1-inch Cinnamon

  • 2-3 Clove

  • 1 Black Cardamom

  • 1 pinch Baking Soda Optional

  • 3 tbsp Ghee

  • 2 tbsp Oil

  • 1/4 tsp Hing

  • 1 cup Onion Grated

  • 2 tsp Ginger Garlic Paste

  • 1 tbsp Coriander Powder

  • 2 tsp Kashmiri Red Chilli Powder

  • 1/2 tsp Turmeric Powder

  • 1/2 tsp Roasted Cumin Powder

  • 1/2 tsp Ginger Powder

  • 1/2 tsp Garam Masala Powder

  • 1 tbsp Anardana Powder

  • 1/4 cup Curd Whisked

  • 1/4 cup Tomato Puree

  • 2 tbsp Kasuri Methi

  • 2-3 Green Chilli Slit into half

  • Ginger Juliennes


  • Wash the chana and soak in water for 6-8 hours.
  • Drain the water and wash the chana once again.
  • Add them in a pressure cooker along with tea bag, water, salt, cinnamon, cloves, black cardamom and baking soda.
  • Pressure cook for 5-6 whistles on medium low heat.
  • Remove the cooker from heat and let the pressure release.
  • Heat ghee and oil in a pan.
  • Add hing and onion and fry until onions turn slightly brown.
  • Add ginger garlic paste and fry for a minute.
  • Add coriander powder, red chilli powder, turmeric powder, cumin powder, ginger powder, garam masala powder and anardana powder and fry until oil starts to separate.
  • Add little water if the masala gets too dry.
  • Add curd and tomato puree and cook for 2-3 minutes.
  • Add the cooked chana along with the water in which they were cooked in the pan.
  • Add some more water if the chana are too dry.
  • Cook for 2-3 minutes.
  • Add kauri methi, green chilli and ginger juliennes.
  • Serve hot with kulcha or bhature.

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