Toasted Aloo Channa

Oil Free - again learnt from a cookery show and modified it here and there

Ingredients
Cooker

• White Channa  - 1 1/2 cups
• Potato - 1 or 2 (depending upon the size)

Grinding

• Onion - 2
• Tomato - 3
• Ginger - small piece
• Garlic pods - 4
• Green chilly - 3
• Coriander leaves - little (optional)
• Powders
• Channa/Chole Masala - 1 teaspoon
• Coriander Powder - 1/2 teaspoon
• Jeera Powder - 1/2 teaspoon
• Salt - as required
• Topping
• Lemon juice - 2 tablespoons
• Coriander leaves - as needed

Method
Part 1

• Soak channa over night and pressure cook for 5 whistles.Do not discard water
• Boil potatoes in cooker.Once it cools down peel out the skin and chop it into cubes

Part 2

• Heat a tawa.When hot place the potato cubes over the tawa and toast them on a low flame.Do not add oil

• Make sure to toast on all the sides.Keep it aside

Part 3

• Grind all the items given under "Grinding". Do not add water.It will be a thick paste

Part 4

• In a kadai add the above thick paste and heat it in low flame for sometime.Make sure that the raw smell disappears
• Now add all the powders one by one and mix well.Again heat for sometime till the raw smell diffuses
• Add the toasted potato cubes and swirl it once.Do this in medium flame
• Finally add the boiled channa and let it boil for a minute.Switch off the stove

Part 5

• Add lemon juice
• Garnish with coriander

 Serve it with Jeera Rice / Phulkas

Please Note

• The original recipe does not contain onions,Jeera and Coriander powders
• No grinding in original version
• I replaced aamchur powder with lemon here