Xacuti Chana Masala ~ Easy Side dish for Poori

Xacuti Chana Masala is a fusion take on the traditional Chana Masala using the Xacuti Masala powder. This is easy to make side dish takes this gravy to a different level when you add the xacuti masala to the gravy.

As I already said where it is possible, I decided I would make the best use of my homemade Xacuti Masala Powder and make different dishes on the themes I pick up for A to Z series.

So for this A to Z Side Dishes, I decided to an easy side dish for pooris using Chickpea very similar to my Chana Masala. I used Xacuti Powder to enhance the taste of this chana masala.

Using the two different Xacuti Masala Powder I have, I got to create fusion dishes like flatbreads Xacuti Aloo Stuffed Poori, Xacuti Potato Stuffed Paratha, Rice dishes like these Xacuti Masala Rice, Xacuti Paneer Coconut Biryani or breakfast dishes like Xacuti Potato Masala Dosa and Xacuti Aloo Cheese Sandwich.

Sometimes I feel so elated knowing tough situations give rise to delicious dishes like these fusion dishes.

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Step By Step Pictures for making Xacuti Chana Masala

Wash chana a couple of times and soak Channa overnight with plenty of water.
When cooking it, change the water again, take it in a pressure cooker, add salt as needed, and pressure cook for 3 to 4 whistles.
Make a puree of Onions and Tomatoes separately.
Heat oil in a nonstick pan, add bay leaves. Next, add the onion paste, cook until there is no raw smell.
When the onion paste is well done, add ginger garlic paste and fry for 2 mins. Add salt and turmeric powder.
Simmer for 5 minutes. Now add tomato puree and combine well.

Add red chili powder, chana masala and mix well and add butter. Cook for 5 mins till oil comes out.
When the masala is well cooked, add the boiled chickpea. Bring to a boil after adding water as required.
After a few minutes, add the Xacuti Masala Powder and simmer for 5 minutes.
If you want the gravy to be little on the thicker side, mash some chickpea with the ladle.
Simmer and continue cooking until the gravy is thick.
Serve with Poori.

Recipe

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5 from 2 votes

Xacuti Chana Masala

Xacuti Chana Masala is a fusion take on the traditional Chana Masala using the Xacuti Masala powder This is easy to make side dish takes a different level when you add the xacuti masala to the gravy.

Course Main Dish – Gravies

Cuisine Fusion, My Kitchen

Keyword Easy Gravy Dish

By Cook Method Pressure Cooker, Stovetop

Occasion Weekend Special

By Diet Kid Friendly

Dish Type Gravy Side Dishes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Author Srivalli

Ingredients

• 2 cups Kabuli Chana /Chickpea soaked overnight
• 2 Bay Leaves
• 2 medium Onions
• 2 medium Tomatoes
• 1 teaspoon Ginger Garlic paste
• 1 teaspoon Red Chilli Powder
• 3/4 teaspoon Channa Masala
• 1 teaspoon Xacuti Masala Powder
• Salt to taste
• A Pinch Turmeric Powder
• 2 teaspoon Cooking Oil
• 1 teaspoon Butter
• Coriander Leaves handful

Instructions

• Wash Chana a couple of times and soak Channa overnight with plenty of water.
• When cooking it, change the water again, take it in a pressure cooker, add salt as needed, and pressure cook for 3 to 4 whistles.
• Make a puree of Onions and Tomatoes separately.
• Heat oil in a nonstick pan, add bay leaves followed by onion paste and cook well until the raw smell is gone.
• Once the onion paste is well roasted, add ginger garlic paste and fry for 2 mins. Add salt and turmeric powder.
• Simmer for 5 minutes. Now add tomato puree and combine well.
• Add red chili powder, chana masala and mix well and add butter. Cook for 5 mins till oil comes out.
• When the masala is well cooked, add the boiled chickpea. Bring to a boil after adding water as required.
• After a few minutes, add the Xacuti Masala Powder and simmer for 5 minutes.
• If you want the gravy to be little on the thicker side, mash some chickpea with the ladle.
• Simmer and continue cooking until the gravy is thick.
• Serve with Poori.

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