Usually i prepare chenna masala for puri or chappati or for bread chenna in another
method what my mom taught me. It sounds South Indian taste. My husband doesn't like that one and i learnt this method from web site, a couple of months back (i think its from fat free kitchen or something sorry i could not remember pakka)
It came out well and it was in my draft and long pending. Today i decided to post it along with the Good Job award passed by Yasmeen of Healthnut and the magic Ginnie from Indranee of Mistress Spices.
· Kabuli Chana (Chick Peas), 2 cups
· Onion,1, chopped
· Potato, 1 medium size, steamed and finely chopped
· Tomato, 2 chopped
· Garlic, 5 cloves, finely chopped
· Ginger, 1 inch, finely chopped
· Green chilli,3 chopped
· Coriander, washed , finely chopped 1 cup
· Lime/lemon Juice, 1 tsp
· Canola Oil, 2 Tbsp
· Red Chilli Powder,1 tsp
· Coriander Powder, 1 tsp
· Turmeric, 1/2 tsp
· Garam masala, 1 tsp
· Black Pepper, 1/2 tsp
· Mango Powder (Amchur), 1 tsp
· Cinnamon, 1/2 tsp powdered
· Cloves, 2, powdered
1. Wash chick peas . Soak chick peas in water overnight or min 8 hrs.
2. Pressure Cook chick peas the water till they become soft.
3. Heat a deep skillet and pour oil. When the oil becomes hot, add onion, garlic, ginger and green chilli. Fry for 5-7 minutes. Add all the spices and stir for 3-4 minutes.
4. Transfer the cooked chick peas with water into the skillet.
5. Add potato tomato and lime juice. Cook till 75% of the water evaporates and a thick gravy is formed.
6. Garnish with chopped coriander.
7. Still u don’t get thick gravy, take out some chick peas and ground them and add to the gravy. Allow it to boil for few more mts and garnish.
Serve hot with chappati, roti, puri or take it as a hot bowl snacks.
one more arabic design in my mom hand -
3 weeks ago