This Gujarati Shakarpara recipe ( Gor Na Shakkarpara ) is made with jaggery. These Indian sweet diamond biscuits are perfect as Diwali snacks, for Holi but also make a great tea time snack throughout the year.
Follow this sweet shankarpali recipe which contains a certain special ingredient, to achieve a nice flaky texture that is a must for this delicious snack.
What is Shakarpara?
Shakarpara are a delicious Indian mithai or Indian sweet made from whole wheat flour, semolina, jaggery and milk.
They can be described as bite sized Indian cookies and have a distinctive diamond shape.
The texture can be described as crispy but they do not have a “snap” but rather a flaky crispiness that is known as khasta in Indian words!
There are many different names for this popular snack and you can find them in most Indian homes served with a cup of Masala Chai , Cardamom Tea or Karak Chai .
In Gujarat, they are known as shakarpara but are called Shankarpali in Maharastra. Some people call them sweet tukdi .
As this is a Gujarati shakarpara recipe, the sweet shakarpara are made with jaggery .
You can find variations of this sweet shakarpara recipe in different parts of India. For example, in parts of north India, they sweeten these shakarpara with a sugar syrup rather than jaggery.
The simplicity of these diamond biscuits explains why they are one of the most popular Indian snack recipes out there!
In India, these are often sent in a child’s lunch box as school snacks but can sometimes be made for festive occasions too like Satam, Diwali or Holi.
It is possible to find savory versions of shankarpali which are also made during special occasions or even just as a munching snack. These are salty and are known as namak para. My Mum would often make the two together at the same time!
Why you should make this recipe
Easy to transport – I have memories of taking sweet shakarpara on holiday!
Can be made ahead – due to their shelf-life, shakarpara can be made ahead of time and stored. Perfect if you are planning on making a trip or are going to be making loads of snacks for Diwali!
Keep well – shakarpara keep for around 2 weeks if stored well
Easy to find ingredients – the recipe is made from easy to find ingredients
Made within 1 hour – you can make a batch of shakapara in under an hour. The longest part of the recipe is allowing the dough to rest for 30 minutes.
Eggless biscuits recipe – shakarpara are made without egg making them safe to eat for pure vegetarian Indian diets or lacto-vegetarians.
Easy shakarpare recipe – this recipe is easy to follow. You just need to make a dough, make diamond cuts and either deep fry/bake/airfry.
The secret ingredient: milk!
The secret ingredient is milk! Shakarpara with milk have the most incredible flaky texture. They retain their crispiness but are moist at the same time and are not dry.
Milk rather than water gives deep colour to the biscuits and as the milk deep fries in the dough it tastes caramelised and sweet.
Ingredients
The dry ingredients:
Whole wheat flour – whole wheat atta or chapati atta is the flour usually used to make gujarati rotli. I recommend using either chakki or medium but wholemeal atta will do as well.
You can use all purpose flour / plain flour instead to make sweet maida biscuits but I think they taste fabulous using whole wheat flour! Simply make a direct switch if using plain flour.
Traditional or authentic gujarati shakarpara are made from either plain flour or whole wheat flour.
Semolina – aka semolina flour, either coarse or fine semolina will work and you can use either white or yellow semolina – basically whichever semolina you have to hand!
Sesame seeds – these add extra crunchiness and a nutty flavour. Also, they make the sakarpara look good. Avoid sesame seeds for allergy reasons or if you do not have it to hand.
The wet ingredients:
Milk – this is the special ingredient! Milk is the perfect wet ingredient in comparison to water to add extra crumbly texture and flavour.
Jaggery – jaggery or gor/gur/gud is an unrefined natural sugar and has more vitamins and minerals than white sugar. Jaggery is used often in making Indian sweets. You can find jaggery online or by visiting supermarkets or South Asian grocery stores. We will be adding grated jaggery to the milk to create a milky jaggery syrup.
Ghee – I use homemade desi ghee or all butter ghee. A few tablespoons of ghee provides a richness to the recipe and helps provide a “khasta” or layered flaky texture also.
Oil – the oil is required for deep frying but make sure to use a flavourless oil such as sunflower or vegetable oil. Canola oil is another option.
Pinch of salt – salt plays important part in sweet dishes, it enhances the flavour of other ingredients. Salt also provides a balance to the sweetness of sweets.
Optional:
Add a pinch of cardamom powder for extra flavour
Gluten-free Shakarpara
If you are following a wheat free or gluten-free diet because of coeliac or other dietary needs, you can still enjoy the delicious taste of shakar para.
The easiest way to do this is to buy ready made gluten-free flour mix or visit an Indian grocery store and buy farali flour. Farali food is eaten by Hindus during fasts where wheat is not consumed.
This flour comes in handy and can be a direct substitution.
You would also have to omit the semolina in this recipe as semolina contains gluten.
The shakarpara will have a fairly similar texture to the whole wheat version but may be more crumbly due to the lack of gluten.
How to make gujarati shakarpara with jaggery
Follow these step by step instructions for the best gujarati shakarpara:
Firstly, we need to prepare the milk .
Warm milk either in the microwave or in a sauce pan and then allow it to cool to room temperature.
Add in grated gor and mix until dissolved to make sweet milk. Alternatively, you can use water to make a jaggery syrup but I find that the milk makes the shakar para extra flaky yet keeps them just the right amount of crispy.
In a different bowl, mix together whole wheat flour, semolina and sesame seeds with a pinch of salt and melted ghee. Optionally, add in a pinch of cardamom powder.
As you mix the ingredients together, the flour will clump together in your fist.
Next, you want to pour the sweet milk slowly and knead to make a stiff or tight dough – the dough should neither be too hard or a soft dough but like a poori dough.
Let this smooth dough rest for 30 mins by covering with a lightly damp cloth or lid.
I rest the dough after kneading to allow the gluten relax, which makes easier to roll the dough out.
If after resting, the dough appears to have hardened too much, add a tablespoon of milk and knead gently again.
The next part of the recipe is to shape the shakarpara . Make smaller round balls of the dough and roll onto a lightly floured surface until 1 cm or approx 0.5 inch thick.
Cut into small pieces like a diamond shape or a square shape using a pizza cutter or sharp knife. Ensure the shapes are all roughly equal.
The next step is to deep fry the shakarpara .
Heat oil on a medium flame in a kadai or frying pan.
To check the oil is hot, drop in a small ball of dough. If the dough rapidly rises to the surface, the oil is sufficiently hot.
You can now turn the down the heat to a low heat .
Drop the shapes in slowly once the oil is hot.
Deep fry in the hot oil on low flame until medium brown or golden brown . Remove from the oil using a slotted spoon to drain off the excess oil and place on absorbent paper or a baking tray.
As you let the shakarpara cool and they come to room temperature, they will turn into crispy biscuits.
How to bake or air fry shakarpara/shankarpali
To reduce the fat content of these shakarpara, you can also bake or air fry them. The texture and flavour will not be exactly the same however.
To bake: Preheat the oven to 350F/180C/Gas Mark 4. Layer each piece onto a baking tray that is lined with parchment. Brush over oil and bake for 15 minutes. Turn over at the half way point, brush more oil if needed.
Air Fry: Layer in the air fryer basket in a single layer and either spray or brush oil generously. Air fry at 180C or 350F for 12-15 minutes but keep checking in between as they may need shaking.
Tips
The milk must be at room temperature before adding the jaggery because the milk can split if it is too hot.
The temperature of oil should be kept on low as the low heat will ensure the shakkar para cook on the inside.
Resist the urge to turn up the heat onto a high flame as this will cause the shakarpara to burn.
Storage
Shakkar pare keep well for many days as long as they are stored correctly. I like to use an airtight container or an old biscuit tin.
Allow to cool thoroughly before storing or at least placing the lid on top of the container as they can loose their crispiness due to condensation.
I personally have never tried freezing them.
Other Indian Sweets with Jaggery
Gor Churma Ladoo
Sukhdi Recipe
Crushed Peanut Chikki
Gulgule (Indian style doughnuts)
Mixed Nuts and Sesame Seeds Chikki
Almond Sukhdi
Gundar Pak
Katlu Recipe
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Gujarati Shakarpara Recipe: How to make Shankarpali
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 Wooden rolling board
- 1 Wide frying pan kadai
- 1 Slotted spoon jaro
- Paper towels to absorb excess oil
Ingredients
- 1 cup whole milk boiled first then cooled
- 1 cup jaggery grated/powder
- 4 cup whole wheat flour roti/chapati flour
- 4 tablespoon semolina sooji/rava
- 8 tablespoon ghee slightly melted
- 2 tablespoon sesame seeds use white sesame seeds
- sunflower oil or vegetable oil to deep fry
Instructions
Jaggery Milk
- First heat milk in a pan, bring it to boil then cool to room temperature. 1 cup whole milk
- Add jaggery and dissolve into the milk using a spoon. 1 cup jaggery
- Strain the milk using a fine tea strainer to remove any impurities from the jaggery.
Shakarpara Dough
- In a wide plate, place flour, semolina and sesame seeds. 4 cup whole wheat flour, 4 tablespoon semolina, 2 tablespoon sesame seeds
- Mix it, then add melted ghee. Crumble the ghee into the flour. 8 tablespoon ghee
- Add jaggery milk.
- Combine everything and make a stiff pliable dough (like a puri dough)
- Cover the dough with a clean kitchen towel or lid, rest the dough for 20 minutes.
Roll and Cut Shakarpara Dough
- Knead the dough for a minute.
- Divide dough into 5 equal balls.
- Make a ball from each part of the dough and roll into a circle on a flat surface with rolling pin about 1/2 ” thick.
- Cut each of the rolled dough into square or diamond shape with pizza cutter or knife.
- Heat oil in a wide mouth pan or kadai on medium heat. Make sure the base of the pan is stable. sunflower oil
- Turn the heat on low, then add carefully add a few shakarpara in hot oil.
- Do not overcrowd the pan by filling all the shakarpara at one time.
- Fry the para on low heat until brown. This will take roughly 7-8 minutes for one batch.
- Remove it from the hot oil. Let them cool at room temperature, once they are cool, they will turn crispy outside.
- Serve with hot cup of Indian masala tea.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.
Gujarati Shakarpara Recipe: How to make Shankarpali
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 Wooden rolling board
- 1 Wide frying pan kadai
- 1 Slotted spoon jaro
- Paper towels to absorb excess oil
Ingredients
- 1 cup whole milk boiled first then cooled
- 1 cup jaggery grated/powder
- 4 cup whole wheat flour roti/chapati flour
- 4 tablespoon semolina sooji/rava
- 8 tablespoon ghee slightly melted
- 2 tablespoon sesame seeds use white sesame seeds
- sunflower oil or vegetable oil to deep fry
Instructions
Jaggery Milk
- First heat milk in a pan, bring it to boil then cool to room temperature. 1 cup whole milk
- Add jaggery and dissolve into the milk using a spoon. 1 cup jaggery
- Strain the milk using a fine tea strainer to remove any impurities from the jaggery.
Shakarpara Dough
- In a wide plate, place flour, semolina and sesame seeds. 4 cup whole wheat flour, 4 tablespoon semolina, 2 tablespoon sesame seeds
- Mix it, then add melted ghee. Crumble the ghee into the flour. 8 tablespoon ghee
- Add jaggery milk.
- Combine everything and make a stiff pliable dough (like a puri dough)
- Cover the dough with a clean kitchen towel or lid, rest the dough for 20 minutes.
Roll and Cut Shakarpara Dough
- Knead the dough for a minute.
- Divide dough into 5 equal balls.
- Make a ball from each part of the dough and roll into a circle on a flat surface with rolling pin about 1/2 ” thick.
- Cut each of the rolled dough into square or diamond shape with pizza cutter or knife.
- Heat oil in a wide mouth pan or kadai on medium heat. Make sure the base of the pan is stable. sunflower oil
- Turn the heat on low, then add carefully add a few shakarpara in hot oil.
- Do not overcrowd the pan by filling all the shakarpara at one time.
- Fry the para on low heat until brown. This will take roughly 7-8 minutes for one batch.
- Remove it from the hot oil. Let them cool at room temperature, once they are cool, they will turn crispy outside.
- Serve with hot cup of Indian masala tea.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You must try this authentic Chana Masala recipe because it will blow your mind! In this Indian chickpea curry, tender chickpeas are simmered in a onion, garlic and tomato sauce which is flavoured with aromatic spices. I have followed an authentic recipe of channa masala which is naturally vegan and gluten-free.
Pair with Jeera Rice (Indian Cumin Rice) .
Chana Masala is a popular Indian chickpea curry that is made worldwide! Open any Indian restaurant menu and you will find chana masala on there!
If you’re new to Indian curries but looking to get started, chana masala is a great option!
Chana Masala is one of those recipes that is made differently in almost every Indian kitchen.
This is often the case with so many Indian recipes! Therefore, I cannot tell you that there is one one correct way to make Chana Masala but this is the recipe that I have grown up with.
My Mum learnt this authentic chana masala from a Punjabi friend whose family this recipe has been in for generations.
This particularly recipe tastes similar to the chana masala found in Indian restaurants due to the similarity in some of the Indian spices that are used.
What is Chana Masala?
Chana Masala is an Indian Chickpea curry recipe that follows cooking techniques and ingredients found in Punjabi cuisine.
This dish is a staple of Indian cuisine and is often served at many occasions as a main meal. It is served with Indian bread, rice and salads.
The curry at its most basic is white chickpeas in a rich onion-tomato sauce and is flavoured with Indian spices and chana masala powder.
This chana masala is not dry but has a thick and rich gravy that is perfect to scoop with naans or chapatis.
Difference between Chana Masala and Punjabi Chole
Both of these recipes are Indian Punjabi chickpea curries however the ingredients used have some differences. Both are made with white chickpeas and have an onion, garlic and tomato base.
You have probably heard of chole bhature. Chole Bhature is a meal eaten in Northern India and now around the world. It consists of a spiced chickpea curry with soft deep fried flat breads made with plain flour.
Punjabi chole or Amritsari chole is the recipe used for this combination as it has a special blend of chole masala spices. Chole is made with tea leaves using tea bags to create a deep brown colour.
Some people use whole spices when making Punjabi chole such as bay leaf, black cardamom and often dry mango powder is used.
Chana Masala is more homely and uses basic Indian spices.
Why you should make this recipe
Follows traditional cooking techniques and flavours
Easy chana masala recipe – like many Indian curries, this recipe has a basic list of Indian spices but all can be found with a simple trip to the supermarket. Do not let this seemingly long list fool you! Once you have gathered the spices (which are all available together in a single aisle), the recipe itself is easy to follow.
Can be made ahead and freezer-friendly – chickpeas freeze really well. I like to make a big batch and freeze up a portion for a rainy day!
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
White chickpeas
Aka garbanzo beans or kabuli chana. I like to cook dry chickpeas in the pressure cooker or instant pot as this works out cheaper than using canned chickpeas.
I also prefer the taste and freshness of cooking my own chickpeas so I highly recommend that you do this too! The results are so much better – softer, creamier and they absorb the flavour so well!
See my other Indian chickpea recipes
You can check out this recipe of Rasadar Kala Chana using black chickpeas or kala chana.
The base:
A perfectly cooked base is the secret to a perfect Indian curry. This is the base used for most Punjabi recipes.
Where possible, use all fresh ingredients rather than ready-prepped or frozen from supermarkets.
Onion – use white onions rather than red onions.
Garlic
Green chilies – you can increase or decrease the amount of green chilies you use depending on how spicy you like your curry. I use thin green chillies that are available in most supermarkets.
Ginger – use fresh ginger where possible.
Tomato puree made with tinned tomatoes
I prefer red and juicy tomatoes which come from canned tomatoes. My preferred tinned tomatoes are plum tomatoes as they have such a rich colour and depth of flavour compared to chopped tinned tomatoes.
You can also use passata which saves you from having to blend the tomatoes in the blender. I find that fresh tomatoes tend to not be as robust and this weakens the gravy.
If you do use fresh tomatoes, try to add some tomato paste which gives depth
Ground spices
red chili powder, turmeric powder, ground cumin and coriander powder, garam masala powder.
These are the most common spices used in Indian cooking and they can be found in any Indian grocery store but these days you can find them in normal supermarkets too. These spices are inexpensive.
If you do not have these spices to hand, you can sub in with curry powder but be mindful that the chana masala will taste different and the recipe will not be authentic anymore. Remember, the combination of spices and herbs is important.
Chana masala powder – chana masala powder is basically a spice blend of a bunch of whole spices ground up. This saves you from having to use the whole spices separately.
I always use chana masala powder when making authentic chana masala because it is this powder that gives it the unique flavour vs any other curry.
Chana Masala powder is made from ground Coriander, cumin, red chillies, pomegranate seeds, mango powder, big cardamom, black pepper, cinnamon, cloves, bay leaves and salt.
You can buy chana masala powder in some supermarkets, in all Indian grocery stores and online.
Kasoori methi – aka dried fenugreek leaves to provide a deep flavour. This mighty spice gives Indian curries a certain je ne sais quoi and restaurant-like quality. You can find kasoori methi in some supermarkets and online.
I highly recommend you use kasoori methi but if you really struggle to get hold of it then you can still make this curry without it. There are no substitutes for kasoori methi.
Oil – I use olive oil for the majority of my cooking but you can use vegetable oil, sunflower oil or canola oil.
Optional
Some people add cumin seeds to the tempering prior to adding the onion and garlic. Cumin seeds/jeera release a warm earthy flavour when cooked. I choose not to add it as the chana masala powder has cumin already.
Sometimes I add in a teaspoon of anardana powder or dried pomegranate powder to make a tangy gravy.
How to make Authentic Chana Masala
Full printable recipe in recipe card below.
See video for step by step recipe.
Firstly, you need to prepare your chickpeas .
If you have dried chickpeas, you first need to soak chickpeas overnight. Simply place a cup of chickpeas in a large bowl and pour over cold, fresh water. Cover with a towel. Ensure your bowl is big enough as the chickpeas will expand. Using hot water at this stage does not make much difference in how well the chickpeas will soak.
Take the soaked chickpeas and place in a pressure cooker, See the Ultimate Guide to Instant Pot Chickpeas for more information and further instructions on cooking dried chickpeas in the Instant Pot pressure cooker.
Preparing the gravy
Using a food processor, blend the onions, garlic, green chillies and ginger to achieve a paste.
You can finely chop using a knife but the curry will not thicken as effectively.
Heat the oil on a medium heat and add the onion, garlic, green chilli and ginger paste. Continue to cook on a medium-low heat until the raw smell disappears and the mixture is changing colour.
This is a really important step as undercooking the onion-garlic also leads to a watery gravy.
Next, add the crushed tomatoes and keep the heat on low. Cook until the mixture has reduced and you start seeing oil appearing on the sides of the pan.
Add the ground spices – the red chili powder, turmeric, ground cumin and coriander and garam masala. Next add the chana masala powder and mix.
Let the spices cook for around 1 minute but not much longer – we do not want the spices to burn.
Adding the chickpeas
Tip in the buttery soft cooked chickpeas and add in a few cups of water. I usually add in the chickpea water. Add the salt and crumble in kasoori methi. This technique helps the kasoori methi release its aroma.
You may have to add in a little bit of water as the chickpeas cook.
I keep the lid off the pan and allow the water to come to a boil. Once it does, reduce the heat to a simmer and place the lid on the pan. You will need to cook the curry until the sauce has thickened and the onion masala and water have turned into a gravy.
If you can still see the onion mixture separate from the water, the curry is not cooked. You have to be patient with chickpeas – they take longer to cook than other beans recipes.
If you can see a lot of water still, mash a few of the chickpeas with the back of the spoon to thicken the sauce further.
Once the sauce is thick, remove from the heat.
Instant Pot Chana Masala
It is possible to make chana masala directly in the instant pot however the flavour and texture will not be as good as cooking in the pan. Pressure cooking the gravy diminishes the flavour but this is handy if you want to make it a one-pot meal.
I already use my instant pot to cook the dried chickpeas but with this recipe, you can make the entire chana masala recipe in the instant pot using dried chickpeas that do not require cooking beforehand.
I would recommend you still soak the chickpeas beforehand as this reduces the time needed to pressure cook. Also, soaking legumes in advance makes them easier to digest.
You follow the same steps as the recipe above but when it comes to adding the cooked chickpeas, you will instead add soaked chickpeas. The curry will then need to be pressure cooked to allow the chickpeas to go soft and buttery.
For 2 cups of soaked chickpeas you will need to add 2 cups of water. Pressure cook for 40 minutes at High Pressure with Natural Pressure Release
If you have totally forgotten to soak the chickpeas, then I would add 3 cups of water to every 2 cups of dried chickpeas and Pressure Cook on High Pressure for 55 minutes with NPR.
I also love making this Indian Chickpea Salad and Chickpea Tikka Masala or chickpea and coconut curry in the Instant Pot.
Serving Suggestions
In Indian homes, you will find that authentic chana masala is served alongside super soft rotlis or even tandoori style rotis. I also like to serve with Aloo Baingan that can be your vegan side dish.
On a lazy Sunday morning, for brunch we love to have Chana Masala with Bhathure (deep fried levened Indian flat bread) and Punjabi Sweet Lassi .
If you want to create a fake away, serve alongside some warm naan like these restaurant style garlic and coriander naans and Masala Poppadoms
Plain jeera rice made using basmati rice is a brilliant accompaniment. If you want to reduce the carbs of your meal then you could serve it with cauliflower rice.
Sometimes I serve with takeaway style yellow pilau rice too.
My personal favourite is a side salad of Indian Kachumber salad made with red onions, tomato, cucumber and chopped coriander.
You can also serve with Indian Onion Salad similar to British Indian Restaurants do.
Storage
You can store chana masala once it has reached room temperature.
Fridge – Store in an airtight container up-to 3-4 days away from the dairy produce to prevent smells from settling.
I love to use leftover chana masala in making Samosa Chaat
Freezer – Chana Masala keeps really well in the freezer. To completely revive it, do another tempering with oil.
Heat a tablespoon of oil, when its hot, add a pinch of garam masala or chana masala powder and immediately tip in the defrosted or thawed chana masala.
Allow it to heat until its piping hot throughout before serving.
Chana Masala can be watery for a few reasons. The gravy may just need some more time to cook – keep the lid off to allow the extra water to evaporate. If the chickpeas are undercooked or still hard, the gravy can remain watery. If the chickpeas do not mash when you press them gently between your fingers, then they need further cooking.
You can thicken chana masala by turning up the heat and allowing the water to evaporate on a high flame. Use the back of a spoon to crush some chickpeas against the sides of the pan. These mushy chickpeas will thicken the gravy. Adding thickeners like corn starch will affect the flavouring of the curry so I do not recommend adding them. Also note that the curry thickens naturally as it cools so you want to take it off the heat before you’ve reached the desired consistency.
No. Chana Masala powder is to be used as an addition to the basic Indian spices used. Even though chana masala powder does contain some of the same ground spices, the ratio will be off if you omit adding the basic spices.
Other Classic Indian Curry Recipes
Palak Paneer (Instant Pot)
Punjabi Saag Paneer
Punjabi Matar Paneer
Paneer Jalfrezi
Saag Aloo
Rajma Masala
Daal Makhani (Instant Pot)
Paneer Tikka Masala (Microwave)
Chana Saag
Shahi Paneer Restaurant Style
Indian Vegetable Curry
Whole Masoor Dal
Save Authentic Chana Masala Recipe to Pinterest
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Authentic Chana Masala Recipe: Easy Vegan Chickpea Curry
Equipment
- 1 pan use a heavy bottomed pan eg kadai
- 1 Food processor use a blender to make the onion paste and to crush the tomatoes
Ingredients
- 4 cups chickpeas cooked
- 2 onion
- 6 cloves garlic
- 2 chilies green
- 1 inch ginger
- 1 cup tomato crushed tomatoes
- 2 tsp chili powder red chilli powder
- 1 tsp turmeric powder
- 3 tsp ground cumin and coriander
- 0.25 tsp garam masala powder
- 2 tsp chana masala powder
- 0.5 cup Olive oil
- 1 tsp dried fenugreek leaves – kasoori Methi
- salt to taste
Instructions
- Using a food processor, blend onion, garlic, chillies and ginger 2 onion, 6 cloves garlic, 2 chilies, 1 inch ginger
- Heat oil in a large pan and add the onion, garlic, chilli and ginger mixture 0.5 cup Olive oil
- Cook until the raw smell disappears and oil appears on the sides of the pan
- Tip in the crushed tomatoes and cook until the mixture reduces and you see oil on the surface 1 cup tomato
- Add the ground spices and chana masala powder and cook for 1 minute 2 tsp chili powder, 1 tsp turmeric powder, 3 tsp ground cumin and coriander, 2 tsp chana masala powder, 0.25 tsp garam masala powder
- Add the cooked chickpeas, salt and kasoori methi 4 cups chickpeas, 1 tsp dried fenugreek leaves – kasoori Methi, salt
- Add water to cover the chickpeas and mix well
- Allow the curry to come to a boil and then reduce to a simmer
- Cook until you see a thick gravy.
- Serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in March 2010.
