INGREDIENTS
Bread Chana Basket
Servings - 2 - 3
INGREDIENTS

White chickpeas - 200 grams
Water - 500 milliliters
Butter - 60 milliliters
Red chili - 1 teaspoon
Chaat masala - 1 teaspoon
Oregano - 1 teaspoon
Chilli flakes - 1 teaspoon
Bread slices
Water - 800 milliliters
Oil - 20 milliliters
Cumin - 1 teaspoon
Onions - 80 grams
Green chili - 1 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Tomato - 70 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Chana masala - 1 teaspoon
Chaat masala - 1 teaspoon
Salt - 1 teaspoon
Water - 100 milliliters
Coriander - for garnishing
Sev - for garnishing
PREPARATION
1. In a bowl, add 200 grams white chickpeas, 500 milliliters water and soak for 3 - 4 hours.
2. In a another bowl, add 60 milliliters butter, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 teaspoon oregano, 1 teaspoon chilli flakes and mix it well.
3. Take a bread slice and cut it’s edges.
4. Flatten it with the help of a rolling pin.
5. Cut out a circle from it.
6. Spread the prepared butter mixture on it.
7. Place it on a baking cup tray to make a cup.
8. Preheat the oven to 350°F/180°C. Bake for 10 - 15 minutes.
9. Take a pressure cooker, add the soaked chickpeas, 800 milliliters water and cook until you hear 3 - 4 whistles.
10. Open the lid and remove it from heat.
11. Drain the chickpeas.
12. Heat 20 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
13. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
14. Add 1 teaspoon green chili, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 1 - 2 minutes.
15. Now, add 70 grams tomato and saute until it turns soft and pulpy.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon chana masala, 1 teaspoon chaat masala, 1 teaspoon salt and mix it well.
18. Add 100 milliliters water and mix it again.
19. Now, add the boiled chickpeas and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Remove it from heat.
22. Add the cooked chickpeas in prepared baskets.
23. Garnish with coriander and sev.
24. Serve.