INGREDIENTS:
Pasta – 1 cup
Chickpeas – 1/4 cup
Garlic Cloves – 2
Onion – 1, Finely sliced
Green Chilli – 1, Finely chopped
Pasta Sauce – 2 tblsp
Red Chilli Powder – 1/2 tsp
Chana Masala Powder – 1 tsp
Salt to Taste
Kasoori Methi – Little
Coriander Leaves – Few
Oil – 2 tblsp
Cumin Seeds – 1 tsp
METHOD:
Cook the pasta with required water and little salt.
Drain off the excess water in strainer.
Keep it aside.
Soak the chickpeas overnight and cook in pressure cooker for 5 to 6 whistles.
Drain and reserve the excess water.
Heat a pan under medium flame.
Add oil and temper with cumin seeds.
Add the chopped garlic and cook till nice aroma.
Add the sliced onion, green chillies and cook till the onions turn soft.
Add the pasta sauce, red chilli powder, chana masala powder, salt and mix well.
Fry the powders until raw smell disappears.
Add the cooked channa with 2 tblsp of reserved water.
Allow it to cook for a while.
When a gravy consistency is formed, add the cooked pasta’s and toss them well.
Mix until all the spice powders are coated well with pasta.
Crush the kasoori methi leaves and add them and mix well.
Cook for a while in low flame.
Garnish with chopped coriander leaves.