Monday, April 19, 2010

Chhole masala ( channa/chickpeas masala)

Channa masala( I would use this name instead of chhole masala ) is spicy gravy made from chickpeas. I would say this is a contribution from Punjabi cuisine. In Gujarati cuisine this is made as a dry and tangy side dish. In south India its quite famous. At restaurants its served along with large pooris or batura. Also commonly available as street food and chats. Here goes the recipe...

Kabuli channa( chick peas) - 2 cups
tea bag - 1 nos
onions - 1 nos
tomato - 2 nos
ginger-garlic paste - 1 tbsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
garam masala powder - 1 tsp
dry mango powder - 1 tsp
turmeric powder - 1/4 tsp
mace and nutmeg powder - 1/4 tsp
oil - 5 tsp
salt for taste

Soak the channa overnight. Next day boil it along with one tea bag( can pressure cook up to 2-3 whistle). Strain water using a colander, discard the tea bag and keep the channa aside. In a wok, add oil and stir fry finely sliced onions along with ginger-garlic paste. Now add tumeric powder and chilly powder and fry for a min. Add chopped tomatoes and other masalas like coriander powder, garam masala powder, dry mango powder, mace and nutmeg powder and fry for 3 min. Add channa and salt and toss well. If a gravy is required, add water and cook till the desired consistency is obtained. Garnish with coriander leaves. Serve hot along with any Indian breads like naan, kulcha etc..

I have cooked this like a gravy, this may be cooked like a dry dish also. If you like it more tangy add little more dry mango powder.

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