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  • Writer's pictureKomal Soni

Chana Masala Cups

๐Ÿ’› Ingredients ๐Ÿ’›

For chana masala:

  • 4 cups chickpeas, soaked and boiled

  • 1 potato, boiled and smashed

  • 3 tomatoes, crushed or puree

  • 3 tablespoons butter

  • 2 tablespoons oil

  • 1 bay leaf

  • 1 teaspoon ginger

  • 1/2 teaspoon kasuri methi (rubbed with hands)

  • 3 tablespoons coriander, chopped

  • 3 cups water (or as needed)


  • 1 tablespoon chili powder

  • 1/4 teaspoon turmeric powder

  • 1/4 tablespoon coriander powder

  • 1/4 tablespoon roasted cumin powder

  • 1/2 tablespoon kitchen king masala

  • 1 tablespoon chole masala

  • Pinch of amchur powder (optional)

  • Salt to taste

For cups:

Combine the following to make a dough, cover, and rest it for 15 minutes:

  • 2 cups all-purpose flour

  • 2 tablespoons wheat flour

  • 1/4 cup yogurt

  • 4 tablespoons oil

  • Pinch of salt

  • Pinch of soda bi carb

  • Water to make the dough

๐Ÿ’š Instructions ๐Ÿ’š

For chana masala:

  • In a pan, heat butter and oil.

  • Add bay leaf, ginger paste and all the masalas.

  • Saute for 1 minute.

  • Add tomato puree slowly while stirring constantly.

  • Let it cook for 5-7 minutes.

  • Now add mashed potatoes and rubbed kasuri methi.

  • Add boiled chickpea, coriander and cook for 5 minutes.

For cups:

  • Preheat the oven on 180 degree C.

  • Now spray the tart mold with oil.

  • Roll the dough into a big chapati, then cut small rounds with the help of a cookie cutter and transfer them into the tart mold.

  • Press gently from all the corners making a cup shape.

  • Now poke holes in the cups with the help of the fork.

  • Fill the tart with rice to add weight.

  • Bake them for 20 mins or until golden.

  • Remove and let it cool.


  • In a serving plate, put a cup.

  • Fill it with 1-2 tablespoons of chana masala.

  • Garnish it with coriander and few drops of lemon if you like.

  • Serve as an appetizer or side dish.

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