Channa Masala is very popular from the State of Panjab. It is nothing but dried chickpeas are soaked overnight to make them tender, and next day it is cooked in cooker or normal pot, and the cook with herb and spices in dry or gravy with rich tomato or masala gravy, and then garnish with fresh cilantro leaves.
Today I share a simple Channa Masala it’s pair great with hot soft fluffy puri.
Ingredient’s for channa masala :
Channa – 3/4 cup
Onion chopped – 2 cups
Tomato – 4 small
Cumin – 1 tsp.
Oil – 2 tbsp.
Ginger & Garlic paste – 1 tsp.
Coriander leaves – a handful.
Spice pwd. (You can vary the measurement according to your taste) :
Channa masala – 2 tsp
Turmeric powder – 1/2 tsp.
Red chilly pwd. – as per taste.
Badshas kitchen king masala – 1/2 tsp. ( optional )
Method for Channa Masala :
Soak channa overnight and cook in pressure cooker ( 5 to 6 whistles) until it is cooked. Drain the water and set aside.
Heat oil in a pan, tamper with cumin. Add onion, ginger and garlic paste fry till the raw smell goes and onion turn brown. Sprinkle little salt to onion makes them cook faster.
Add chopped tomatoes, spice pwd, salt fry till tomatoes are cooked. If the gravy is too dry, add little water and simmer for 30 minutes. Add cooked channa and boil on medium heat for another 5 to 8 minutes. Garnish with coriander leaves.
Ingredient’s For Puri :
1 cup wheat flour
1/4 tsp salt (or as needed for taste)
About 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour)
Stir the flour and salt in a bowl, add water little by little to the dough.
Until it comes together into a pliable dough, i used around 1 cup of water but it might differ depending on the quality of the flour, add it little by little while kneading, add 1 tbsp oil and set to rest for 10 – 15 minutes.
Make small balls out knead dough, and roll on rolling pin, meantime swtich on the flame keep a deep skillet, add oil and keep on low flame, and continue rolling with all the dough, once done, add the puri in medium heat oil, and cook till it turn to little brownish and continue with all the puri.
Serve with Chana Masala, and relish with soft fluffy puri every bit.
Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil.
Now drop the puri into the oil.
While the puri is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.
This helps the puri to puff up.
Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)
Place it on paper towel to drain off any oil. If fried right, it wont retain oil.