Wednesday, April 27, 2011

puri channa

I used to always feel that any dish without onion would not taste good, but I found this channa recipe from Manjulas kitchen without onion and garlic, I guess its a jain recipes,goes very well with puri.

  • 2 cups cooked chickpeas
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp gram flour(besan)
  • pinch hing
  • 2 medium tomatoes (ripe,roughly chopped)
  • 1 inch ginger
  • 4 green chillies
  • 2 tsp coriander pwd
  • 1/2 tsp turmeric pwd
  • 1 tsp red chilli pwd
  • salt to taste
  • 1/2 tsp garam masala
  • 1 tbsp chopped coriander leaves
  1. puree tomato, ginger and green chillies into a smooth paste and keep aside.
  2. heat oil in a sauce pan , when hot add cumin seeds, when it crackles add hing and gram flour(besan) and fry for a minute.
  3. add the tomato puree paste and coriander, red chilly and turmeric powder and cooks for few minutes,the mixture is ready when oil leaves the sides and has reduced to half in quantity.
  4. add chickpeas, salt and 1/2 cup water(or the water used to cook the chickpeas in).
  5. cook for 10 minutes on medium heat covered.
  6. mash few of the chickpeas with a spatulla.
  7. add garam masala and coriander leaves and cook for a minute.
  8. serve with puri.

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