1cup chana (chick peas)
1⁄4 cup vaal (white beans) or small white bean (or a tin of baked
Soak overnight. Boil in salted water to shich has been
added: 1⁄4 teaspoon tumeric and cook until soft. Drain off
1 large onion (sliced)
1⁄4 cup ghee (Clarified butter)
2 green chillies
1 large tomato (cut or grated)
1 teaspoon ginger garlic
1⁄2 teaspoon red chillies (fine)
1TBLspn dessicated coconut or fresh grated coconut.
Fry onion in ghee (Clarified butter) until just about to change colour.
Add tomato with all the spices and the whole green
Braise for 2mins then add the drained beans and
chana and cook til all is well coated with the masala.
Seperately fry samoosa pur strips and crush over the
dish before serving
Serve hot with lemons, chutneys and tamarind sauce.