Chana bhaji is a variation of the traditional Indian bhaji, in the sense that the dish contains boiled and mashed chickpeas instead of potatoes and other vegetables. In India, plant-based foods are never hard to come by and one such dish is the chana bhaji. So if you have any of your friends who’s a vegan, do not forget to try give this recipe a shot and delight your guest with some spicy hot chana bhaji.
This chana bhaji recipe stores well. You can store it in a casserole and eat later, and it will still taste as delicious as freshly prepared.
Health Benefits
Chickpeas is a type of legume and it also goes by many names, such as garbanzo beans, Bengal gram, Egyptian pea, and ceci bean. Chickpeas are a great source of proteins, vitamins, nutrients, minerals, and dietary fibers. Chickpeas also help improve digestion, prevent cardiovascular disease, and fight cancer by removing cancer-causing free radicals. They also help to improve skin and hair health.
Ingredients
cup chickpeas – boiled: 2
cup oil onion – chopped: 1/4
tomatoes: 2
bunch coriander leaves: 1/4
tbsp ginger garlic paste: 1
tsp onion seeds: 1
tbsp turmeric powder: 1
tsp chili powder: 1
tbsp red pepper – crushed: 1
tbsp cumin seeds – crushed: 1
salt to taste
How To Make Chana Bhaji
- Heat oil in a wok.
- Add in onion, tomatoes, coriander leaves, ginger garlic paste, onion seeds, turmeric, chili powder, crushed red pepper, cumin seeds and salt.
- Fry very well.
- Add boiled chickpeas and 2 cups of water.
- Cover and cook on low flame for 10 – 15 minutes.
- Serve and enjoy!
Trivia
Chana comes in a variety of colors, including black, green, red, brown and white.