It is a combination of tangy and spicy chick peas with the fried bread called bhatura. Very famous dish from Punjab (India).
Preparation Time-20 min+ soaking time
Cooking Time-40-45 mins
Chick Peas-225 gms(7 Handful)
Onion-2 Medium chopped
Red chilli powder-1 1/2 tsp
Chana Masala-4 tsp
Garam Masala-1/4 tsp
Cinnamon/Dalchini-2 inch stick
Coriander Powder-1/2 tsp
Amchur-1 tsp(dry mango powder)
Ginger-2 1/2 tsp
Garlic Cloves-6 grated
Shahi Jeera-1/2 tsp(caraway)
Tamarind Pulp-3 tbsp
Tea Bag -2 (or decotion of 2 tea bags)
Salt -To Taste
Clean and soak chick peas for at least 4-5 hours(preferably overnight)
In a muslin cloth tie 2 tea bags,2 black cardamom,5 cloves.
Boil chick peas with enough salt ,1 tsp ginger paste,2 garlic cloves, and drop the muslin cloth .Add enough water to cover your peas .Cook in a pressure cooker on medium heat (will take about 20-25 mins) keep checking.
In a large pan add 4 tbsp of oil add caraway seeds let it splutter then add chopped onions cook till translucent. To the pan add red chilli powder , grated ginger and garlic and cook on medium flame for 2 minutes.
Reduce the heat and 4 tsp of chana masala and stir .Add the boiled chick peas and give it a stir.
Add garam masala,dry mango powder,coriander powder,cook for 3-4 mins
To the boiling chick peas add the tamarind pulp and salt to taste .
Pressure cook chick peas for one to two whistles.
Garnish with fresh coriander and serve hot with bhatura,naan,tikki
All Purpose Flour-2 cup
Baking Powder-1 tsp
In a bowl mix all the ingredients together and knead in to a soft dough(not too hard). Rest the dough,cover with wet muslin cloth for at least an hour.Knock the dough back after an hour a knead again and cover.
(Best result, if the dough is done a night before).
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