Naan Channay

Cooking time: 25  minutes
Serves: 4 to 5 persons


  • 2 and 1/2 cup boiled channay (add 1 tsp baking soda to channay and keep aside for one hour)
  • 4 tbsp oil
  • 1 small onion (chopped)
  • 1 medium tomato (chopped)
  • 1 green chilli (chopped)
  • 3 tbsp cilantro (chopped)
  • 1 tsp garlic (chopped)
  • 1 and 1/4 tsp salt
  • 1/2 tsp crushed red chillis
  • 1 tsp turmeric powder
  • 1/2 tsp ground black pepper
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 2 tsp cornflour mixed in 2 tbsp water
  • 2 cup boiling water

Tip: For best results, use measuring utensils.


  1. In a pot, add oil and put on high heat. Fry the onions till they are golden brown. Reduce the heat to very low, add cumin seeds, garlic, tomatoes, salt, crushed red chillis, turmeric powder, ground black pepper and coriander powder. Cover and let it cook on medium heat till the tomatoes soften (about two minutes). Now cook with a wooden spoon till the oil separates.
  2. Add the chick peas (covered with baking soda) and boiling water. Let it simmer on medium to low heat for 15 minutes. After 15  minutes, add cornflour, green chillis, cilantro and let it simmer for another 5 minutes. Enjoy with naan or puri!

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