- Total time
- 10 min
- Serves
- 1-2
- Occasion
- Tiffin
- Steps
- 5
Everything the Amritsari chana promises — the tea-darkened masala, the anardana tartness — without touching onion or garlic. Packs cleanly.
· Ingredients
- The pouch
- Jain Amritsari Chana · ₹160 · 1–2 people
- Inside
- Kabuli chana, Tomato, Anardana, Jain spices.
And alongside
- 01Jain paratha or bhature
- 02Ginger juliennes
- 03Fine sev
- 04Green chutney (Jain-safe)
· The method
- 0:00
Tear the Jain Amritsari Chana into a pan on medium. Let it bubble lightly — the chana takes more heat than the cream gravies.
- 3 min
Stir half a teaspoon of chaat masala into the pan. Anardana already brings tartness; chaat masala deepens it.
- 5 min
Warm bhature or paratha. For tiffin, Jain paratha holds better than bhature — stays soft.
- 7 min
Grate a thumb of fresh ginger into the chana just before pulling off the heat. Stir through.
- 9 min
Eating now: plate with a folded paratha and a scatter of fine sev. Packing: cool before sealing the tiffin.
Ready to cook?
Order the Jain Amritsari Chana pouch — ₹160, 1–2 people. We reply in under an hour.