Punjabi Masala Channa

  

Try mouth-watering masala channa topped with tadka aloo. It is a easy and quick recipe and also gluten free recipe. Pair this with garlic naan or any other Indian bread.

 Ingredients

1 liter jug of water

400 gm channa

3 tsp tea leaves

4 bay leaves

5 black cardamoms

1 1/2 tsp salt

2 tsp cumin powder

1 1/2 tsp kachari powder

2 tsp fennel powder

5 tsp anardana powder

2 tsp amchur powder

3 tsp dhaniya powder(coriander powder)

1 1/2 tsp red chili powder

1 tsp garam masala

1/4 tsp hing(asafoetida)

5 Tbsp ginger, julienne

3 tsp finely chopped green chilies

2 tsp kasoori methi

5 tsp lemon juice

1 tsp baking soda

12 garlic cloves

4 whole green chilies, for garnishing

For masala aloo:

2 Tbsp oil

2 tsp chili powder

1/2 tsp turmeric powder

4 potatoes quartered

50 gms ginger julienne

3 tomatoes quartered

5 green chilies slit into halves

A pinch of salt

 

Preparations

 For Channa

Soak 400 grams of channa in a vessel and mix 1 tsp of meetha soda, and leave for 4-5 hours.

Make a 'potli' of tea leaves, add 3 bay leaves, 5 large black cardamoms and put it to boil with little salt (1 tsp) along with the soaked channas for an hour. Then discard the potli and keep it aside. Preserve the water.

Now blend the masala, by mixing all the dry items; cumin powder, kachari powder, fennel powder, anardana powder, amchoor powder, dhaniya powder, kasoori methi, red chilli powder, garam masala, salt and a pinch of hing and take it out in a bowl. Mix warm water with the masala and make sure no lumps form. Mix the masala with the channa.

Heat oil in a pan and stir the ginger and garlic for a while but don't make it brown.

Add this to the channa and cover it for a while so that the masala blends well.

Leave it for 10-15 minutes.

 

For masala aloo

In a pan heat oil and add turmeric powder, chili powder and ginger julienne.

Then toss the tomatoes, potatoes, green chilies and pour over the channa.

 

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ragi-wheat flour puris with channa-methi chaat

INGREDIENTS

ragi flour  3/4 cup
wheat flour  1/3 cup
potatoes boiled, peeled, mashed   1  cup
salt to taste
ginger-garlic, chilli paste  1-2 tsp
lime juice  2-3 tsp
oil to fry and little to knead

METHOD

in a bowl, first mix mashed potatoes, paste, lime juice well
then add salt and the flours, mix well, sprinkle little water to knead to a stiff dough, at least add some oil to knead
make small puris, deep fry in hot oil and drain
serve with channa-methi chaat

Chaat ingredients
boiled channa   2 cups
onion finely sliced 2 big ones
tomato crushed  1 cup
ginger-garlic paste  2 tsp
green chilli paste   1-2 tsp as per taste
methi washed and cut   1 1/2 cups
salt to taste
channa masala  1 tsp
oil  1-2 tbsp
potatoes boiled and cut into pieces 1/2 cup
cumin  1 tsp
turmeric pdr.  1/4 tsp

METHOD
heat  a tsp of oil in a pan, fry methi for a minute and remove
in the same pan, heat 2 tsp of oil, add cumin, once it crackles, add onion, fry well, then add potato pieces, fry well
add tomato, turmeric pdr, channa masala, cook for 3-4 minutes
then add channa, mix well, cook for another 2-3 minutes, if need be add little water
add methi, mix well, cook for 2 minutes
serve with ragi puris after garnishing with fresh coriander leaves and green chilli

ps- rahi is gluten free, those who have gluten allergy, may use rice flour, instead of using wheat flour to make puris. Only thing, puris will be of dark brown colour, also healthy, as ragi is a good source of iron and calcium.




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Low cal channa

Low cal channa

Ingredients

Black channa or chick peas (soaked overnight and boiled)

Onion 1 (medium sized)

Green chilli 2-3

Chaat or channa masala 1 tsp

Fresh coriander and mint leaves

Salt and chilli powder to taste

Ghee or oil 1 tsp (optional)

Method: Put channa in a pan and add a cup of water. Add other ingredients except coriander and mint leaves and boil. Crush channa with a heavy spoon. When other ingredients blend into the channa and the water dries out, remove from heat and serve garnished with coriander and mint leaves. (The channa can be substituted with steamed green peas).