Wednesday 30 January 2013



Atta (whole wheat flour) 200gms
Water 100ml
Oil 10ml
Salt to taste
Oil to fry


Mix atta, salt & oil. Add water & prepare stiff dough. Knead well. Cover with a wet cloth. Set aside for about 15minutes. Divide the dough into 20gms balls. Roll out into 4” diameter. Fry in hot oil, gently pressing down with a perforated flat spoon in a circular motion. Lightly brown on both sides. Drain & serve hot with cholle.

Kabuli channa (chickpen) 225gm
Salt to taste
Tea bags 2nos
Desi ghee 100gms
Sliced onions 100gms
Ginger juliennes 10gm
Tamarind paste 50ml
Black channa masala 30gm
Slit green chillies 4nos
Garam masala powder 50gms
Chopped coriander leaves 10gms bay leaf 2nos
Water 800ml

Onion rings 10 to 12nos


Wash & soak the chickpeas in water overnight. Boil the channa in water, tea bags, bay leaf &salt till cooked. Remove bay leaf & tea bags. Set aside.
In an iron fritture (kadhai), heat ghee. Saute sliced onions until golden. Add in chillies & ginger. Stir for 30 seconds. Add the chickpeas & liquid. Bring to boil. Add in channa masala. Cover & simmer for 30minutes. Remove lid, add tamarind paste. Reboil, simmer for another 5minutes. Sprinkle garam masala powder & coriander leaves. Dish out, garnish & serve hot with poories & pickle.

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