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Gudila (Chana Ka)

Contributed by:
Radha Prasad
Radha Prasad, Housewife

Gudila Chana Ka


Laal Chana - 100 gm (soaked overnight and coarsely ground)
Aaloo - 2 (remove skin and cut in 1" pieces)
Onion - 2 (finely chopped)
Garlic Paste - 1 tsp
Ginger Paste - 1 tsp
Jeera Powder - 1/2 tsp
Haldi Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Clove (laung) - 4
Chhoti ilaichi - 2
Cooking Oil - 4 tbsp
Pure Ghee - 2 tsp
Salt to Taste

Method of Preparation

1. Heat oil in a Kedahi.
2. Add chopped onion and fry till golden colour.
3. Add garlic paste and fry till smell of raw garlic disappears.
4. Add all the masalas (except laung and ilaichi), chana, aaloo and salt.
5. Stir and fry well.
6. Add 2 cups water and cook for half-an-hour on low fire.
7. Give tadka/chhownk of laung-ilaichi in pure desi ghee and serve.

Notes & Tips

1. Dry matar, green peas etc can also be used to make "Gudila" in the similar manner.
2. Goes well with both rice or roti.