Posts Tagged ‘Chick Peas’

Pindi Channa/Chick peas saute in Indian spices

Pindi Channa/Chick peas saute in Indian spices

We ate this delicious dish of chhole at my sister-in-law’s place , when we were visiting home early this year. Obviously, I asked her for the recipe. It was a simple recipe, using our usual ingredients – garlic, ginger and some indian spices all cooked together with chhole. She served this pindi channa with hot pooris, all puffed up and straight out from the kadai along with fresh homemade dahi(yogurt) and punjabi mango pickle -a typical punjabi breakfast.

I always admire her cooking skills. She loves cooking and make flavorful and delicious dishes in matter of minutes. Whenever she is around, I don’t worry about food or making dishes. She takes care of everything so smoothly and deliciously.

Pindi Channa

Pindi Channa

Ingredients:

For boiling chickpeas:

  • 1 1/2 cups of dried chickpeas, soaked overnight
  • 1 tea bag
  • 4 cloves
  • 2 black cardamoms
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 star anise
  • salt to taste

For tadka:

  • 2 tbsp extra light olive oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 tsp ginger garlic paste
  • 2 green chill, defined and chopped
  • 1/2 tsp red chili powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp  chhole masala
  • 1 tbsp lemon juice
  • salt to taste

Method:

  • Soak dried chick peas overnight in enough water to cover the legumes.
  • Drain the soaked chickpeas and rinse it once or twice. Add enough water to cover it by an inch and add all the spices along with the tea bag. Pressure cook for 2-3 whistles or cook in a salted water until the chick peas is soft and tender.
  • Once done, drain all the water from chana and discard the whole spices and keep it aside.
  • Heat oil in a pan, add cumin seeds, bay leaves and let it get brown, add the ginger garlic paste and fry along for a minute. Add rest of the spices and cook for 3-4 minutes without burning the masala.
  • Add the boiled chickpeas and stir well so that everything is evenly coated with masala. Let it cook for 5 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori, paratha or just as a snack, in either way it’s delicious!
Pindi Channa

Pindi Channa

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Amritsari Chhole and Bhatura (Bhature)

Posted: August 5, 2011 by incidentalcooksuman in Indian Food
Tags: , , , , , , ,

I have already posted a chhole recipe  on my blog long time ago but this recipe is little different from the earlier one. I saw a ready to eat packed indian food for Amritsari chhole in Wegmans and the photo on the packet tempted me to try this recipe. Also, its been a while I had made chhole at home so after reaching home I have soaked some chickpeas overnight to make this. I made Bhatura to go along with Chhole. The soft and spongy bhatura with spicy chhole is an ultimate combo to devour.

One of my favorite food memories is from Diwali festival when mom will make chhole bhature at home and I use to gulp down number of hot bhatura by saying how tasty and yummy it is. This combo is a real decadent treat for your taste buds but can also prove to be an extremely filling meal because of the deep-fried, thick bhaturas..To be honest I am not a big fan of eating chhole bhature in restaurants. I don’t know the big, oily bhature really scares me, on the other hand hubby loves to order chhole bhature whenever we eat outside. So, it’s all about personal experience and liking you know.. 🙂 !!

Chhole Bhature is nothing but  a combination of ‘chhole’ (Spicy chickpeas curry) and fried bread called ‘Bhatura’ (made of maida). As the name suggest, it is one of the popular dish from the Punjabi cuisines. Being married to a Punjabi I feel like making some authentic Punjabi dishes once in a while, of course to impress my dear hubby. As soon as I was done making the food, the house was smelling so delicious and yummy that it was very difficult for me to even take some photographs. I took out one plate of chhole bhatura on side and started eating it in between taking the pics…and couldn’t stop praising myself that it is so YUMMY, of course hubby joined the league too!!

Ingredients:

  • 2 cups kabooli Chana (chickpeas/garbanzo beans), soaked overnight
  •  1 Tea Bag
  •  2 black cardamoms
  •  Salt to taste

Dry/whole Masala:

  •  4 pieces clove
  • 1 piece Cinnamon
  • 6 black pepper corns
  • 1 teaspoon cumin seeds
  • 2 dried bay leaves
  • 1 star anise
  • 2-3 whole dried red chilli

Other Masala

  • 1 large onion, chopped
  • 1” piece of ginger, peeled and grated
  • 1/2 teaspoon chopped ginger
  • 1/4 cup chopped tomatoes
  • 2 green chillies , seeds removed and crushed
  • 3-4 garlic cloves, crushed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon amchur powder
  • 1/4 teaspoon anardana powder
  • 1/2 teaspoon sweet paprika powder, degi laal mirch
  • 2 tablespoon olive oil
  • Salt to taste
  • 1 teaspoon lemon juice, adjust according to taste
  • For garnishing: handful of cilantro leaves chopped, sliced white onions, green chillies halves if desired.

Method:

  • Soak Kabuli Chana (Chickpeas) overnight in water.Drain the same, add tea bag, black cardamom and enough water to cover them (by about an inch) and  no salt at this point. Cook in pressure cooker for about 10 minutes or for 2 whistle. You can also cook covered in a heavy pan till tender. I like my chickpeas to have a bite not mushy. After cooking discard the tea bag. Reserve water for later use.
  • Meanwhile, take half of the chopped onion, garlic, green chillies, ginger and grind them into a fine paste in a blender.Keep it aside.
  • Heat oil in a heavy skillet, add all the dry/whole masala and fry them for a minute. Then add chopped onions and chopped ginger and cook until it turns light golden brown. Add onion puree to the pan and cook for 2-3 minutes.
  • Now add the crushed tomatoes, turmeric powder, coriander powder, garam masala powder, sweet paprika powder, amchur powder, anardana poowder and salt to taste. Cook for 2-3 minutes and then add the boiled chickpeas to the sauce.
  • Now add water in which you boiled the chick peas earlier. Bring to a boil and then let it simmer for 10 minutes. If the curry looks too thick then add some more water.
  • Mash some of the chhole by pressing it with the back of your laddle to thicken the consistency of the gravy.
  • Garnish it with chopped coriander leaves, thinly sliced white onions and  green chillies halves. Also, add the lemon juice to the gravy at this point and mix well.
  • Serve hot with bhatura or naan. Enjoy!!

For bhatura:

Ingredients:

  • 1 Cup whole wheat flour(Atta)
  • 1/2 cup all purpose flour(Maida)
  • 1 tablespoon semolina(sooji/Rava)
  • 1 teaspoon baking soda
  • 1 tablespoon olive oil
  • 5 tablespoon yogurt
  • salt to taste
  • water needed for kneading
  • oil for deep frying

Method:

  • Sieve flour, semolina, salt and Baking Powder. Add yogurt and oil and mix together to get even crumbs.
  • Slowly add water to the flour and make a soft dough, add water as needed.
  • Knead the dough for 10 to 15 minutes or until you get a smooth dough. Cover the dough with a damp cloth and set aside for 1 to 2 hr.
  • When ready to cook, knead the dough lightly and divide into 8 balls.
  • Roll the dough balls into circle of about 5-6 inch in diameter.
  • Heat oil in a dutch oven for deep-frying. Drop a small piece of dough in the oil,the oil is ready to fry when the dough rises to the top immediately without browning.
  • Gently slip a bhatura in the oil and press it lightly with a flat spatula. This should help the bread puff up a little, don’t worry if doesn’t puff out into a ball. Gently flip it over; fry until the bread is golden brown on both sides. Remove and drain on a paper towels. Repeat to complete the rest of bhaturas.
  • Serve immediately with chhole.