Friday, June 22, 2012

Toasted Aloo Channa

Oil Free - again learnt from a cookery show and modified it here and there

Ingredients
Cooker
  • White Channa  - 1 1/2 cups
  • Potato - 1 or 2 (depending upon the size)
Grinding
  • Onion - 2
  • Tomato - 3
  • Ginger - small piece
  • Garlic pods - 4
  • Green chilly - 3
  • Coriander leaves - little (optional)
  • Powders
  • Channa/Chole Masala - 1 teaspoon
  • Coriander Powder - 1/2 teaspoon
  • Jeera Powder - 1/2 teaspoon
  • Salt - as required
  • Topping
  • Lemon juice - 2 tablespoons
  • Coriander leaves - as needed
Method
Part 1
  • Soak channa over night and pressure cook for 5 whistles.Do not discard water
  • Boil potatoes in cooker.Once it cools down peel out the skin and chop it into cubes
Part 2
  • Heat a tawa.When hot place the potato cubes over the tawa and toast them on a low flame.Do not add oil
  • Make sure to toast on all the sides.Keep it aside
Part 3
  • Grind all the items given under "Grinding". Do not add water.It will be a thick paste
Part 4
  • In a kadai add the above thick paste and heat it in low flame for sometime.Make sure that the raw smell disappears
  • Now add all the powders one by one and mix well.Again heat for sometime till the raw smell diffuses
  • Add the toasted potato cubes and swirl it once.Do this in medium flame
  • Finally add the boiled channa and let it boil for a minute.Switch off the stove
Part 5
  • Add lemon juice
  • Garnish with coriander
 Serve it with Jeera Rice / Phulkas

Please Note
  • The original recipe does not contain onions,Jeera and Coriander powders
  • No grinding in original version
  • I replaced aamchur powder with lemon here