Tava Chana: Classic Indian Dish packed with Nutrients!

Try out this chickpea stir fry (Tava Chana) to get the folic acid required during pregnancy. The snack is also packed with protein, calcium, and magnesium. Check out the recipe below and let us know on the blog if you add your own twist!

INGREDIENTS

2 cups soaked and boiled kabuli chana (white chickpeas)

2 tbps oil

1/4 cup finely chopped onions

1 tsp ginger garlic (adrak-lehsun) paste

1/2 cup finally chopped tomatoes

1 tsp finely chopped green chillies

1/4 tsp tumeric powder (haldi)

1 tsp coriander-cumin seeds (dhania-jeera) powder

1 tsp tandoori masala

1/2 tsp chaat masala

1 tbsp dried mango powder (amchur)

2 tbsp finely chopped coriander (dhania)

1/2 dried fenugreek leaves (kasuri methi)

salt to taste

PREPARATION

Heat oil on non-stick tava (griddle), add onions and sauté on a medium flame for 1 to 2 minutes.

Add ginger-garlic paste, tomatoes, and 2 tbsp of water, mix well and cook on a low flame for continuously for 2 to 3 minutes while stirring continuously.

Add chili powder, green chillies, tumeric powder, coriander-cumin seeds, tandoori masala, chaat masala, dried mango powder, coriander, and 2 tbsp of water, mix well and cook on a medium flame for continuously for 1 to 2 minutes while stirring continuously.

Add dried fenugreek leaves, kabuli chana, 2 tbsp water and salt, mix well and cook on a medium flame for continuously for 2 to 3 minutes while stirring continuously.

Serve hot with papdis or another serving of your choice!