Dry Chole

Heat the non-stick pan again, add the green chilli paste, garlic paste and ginger and dry roast for about 30 seconds while stirring continuously. If the mixture starts burning sprinkle little water over it.

Add the chana masala, kabuli chana, tomatoes, black salt, dry mango powder, salt and ½ cup of water and cook for 7 to 8 minutes.

Serve hot garnished with coriander.