CHANNA MASALA & KHASTA POORI

Channa Masala & Khasta Poori

Channa masala with khasta poori is something which brings me back to childhood memories.We as children, waited on dining tables for it to be served piping hot and we gulped in all within no time.It was the best meal to be packed while travelling in trains too.It tasted better even after hours.The khasta pooris are made of sooji and atta which makes them absorb lesser oil than normal pooris.Achari pyaz is easiest side for channa.Experience making it once and I bet that kids won't settle for 1 round of serve.

Ingredients:

2 cups chickpeas (white channa) soaked overnight
1 bay leaf

2-3 black cardamom

1 stick cinnamon

2 onions chopped

3 tomatoes chopped

2tsp chopped ginger and garlic

2 chopped green chillies

2 tbsp oil

Salt to taste

2 masala tea bags

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp.  Dry mango powder

1 tsp. roasted cumin powder

1 tsp. pomegranate powder

½ tsp. garam masala

Garnishing:

2 sliced green chillies

Ginger juliennes

Method:

• Take channa and enough water so that it is soaked in cooker. Add salt and masala tea bags and pressure cook it on high flame for 15 minutes.

• Heat oil in wok and add all whole spices in it.Saute them for a minute and add chopped onions in it.Saute onions till they turn golden brown and add tomatoes, ginger, garlic and green chillies.

• Add all the spices except garam masala.

• When oil separates and masala is cooked, add half cooked channa into masala and mix it up well in wok.

• Mash some of the channa with help of masher and transfer the entire contents into pressure cooker.

• Add little water if required and pressure cook again for 4-5 whistles on high flame again

• Remove the lid the simmer over low flame for 5 more minutes and add garam masala.

• Serve hot and garnish it with sliced green chillies and ginger juliennes.

 Khasta Poori

Ingredients:

4 cups whole wheat flour

1 cup sooji

½ cup oil

Water enough for kneading

½ tsp. ajwain

½ tsp. salt

Oil for deep frying

 Method:

• Take a large bowl and add flour and sooji.

• Knead stiff dough and allow it to rest for half hour.

• Heat oil in kadahi.Make small balls of dough and make small pooris.

• Deep fry them in oil till it becomes brown and crisp.

Achari Pyaaz

Ingredients:

2 onions sliced

½ tsp pickle of choice(I used mango)

Method:

• Mix sliced onions with pickle and serve.