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    Home » Vegetarian Side Dishes » Xacuti Chana Masala ~ Easy Side dish for Poori

    Xacuti Chana Masala ~ Easy Side dish for Poori

    Published: Oct 28, 2021 by Srivalli · 3 Comments

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    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.

    Xacuti Chana Masala

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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.

    Sunday Brunch Poori and Kurma
    Xacuti Chana Masala
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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
    Cook Time 15 minutes
    Soaking Time 8 hours
    Total Time 8 hours 30 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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    Reader Interactions

    Comments

    1. Radha says

      November 02, 2021 at 7:17 am

      5 stars
      This is a delicious one and it pairs great with poori! Spice powders add tons of flavor and for sure xacuti masala will add a unique flavor to this curry.

      Reply
    2. Suma Gandlur says

      November 08, 2021 at 8:19 pm

      Chana pairs well with pooris and the dish in any form sounds delicious to me. The addition of xacuti masala must have made the dish a unique flavored one.

      Reply
    3. Srividhya Gopalakrishnan says

      November 10, 2021 at 9:52 pm

      5 stars
      I love how you incorporated xacuti masala with chana and paired it with poori. It's a versatile spice blend for sure. I remember making xacuti pulav when we did the biryani and pulao series. 🙂

      Reply

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