Chana Kulcha
Servings - 6
INGREDIENTS
Soaked white chickpeas - 250 grams
Soaked white peas - 200 grams
Water - 800 milliliters
Salt - 1/2 teaspoon
Tamarind water - 400 milliliters
Salt - 1/2 teaspoon
Black salt - 1/2 teaspoon
Red chili - 3/4 teaspoon
Cumin powder - 1 teaspoon
Jaggery powder - 40 grams
Coriander leaves - 15 grams
Mint leaves - 4 grams
Onions - 40 grams
Green chili - 1 tablespoon
Lemon juice - 1 tablespoon
Salt - 3/4 teaspoon
Water - 30 milliliters
Salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Paprika - 1 teaspoon
Coriander powder - 2 teaspoons
Garam Masala - 1/2 teaspoon
Tamarind water - 70 milliliters
Coriander stems - 2 teaspoons
Coriander - 2 tablespoons
Ginger - 2 tablespoons
Green chili - 3
Onions - 65 grams
Tomato - 100 grams
Lemon juice - 2 teaspoons
All purpose flour - 250 grams
Yogurt - 100 grams
Salt - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Baking soda - 1/4 teaspoon
Warm water - 70 milliliters
Melted coriander butter - for brushing
Chaat masala - for garnishing
Onions - for garnishing
Tomato - for garnishing
Ginger - for garnishing
Green chili - for garnishing
Coriander - for garnishing
PREPARATION
1. Take a pressure cooker, add 250 grams soaked white chickpeas, 200 grams soaked white peas, 800 milliliters water, 1/2 teaspoon salt and cover it with lid. Cook until you hear 2 whistles.
2. Open the lid and mash them with the help of food masher. Remove it from heat.
3. Take a pan, add 400 milliliters tamarind water, 1/2 teaspoon salt, 1/2 teaspoon black salt, 3/4 teaspoon red chili, 1 teaspoon cumin powder, 40 grams jaggery powder and cook for 3 - 4 minutes. Remove it from heat.
4. In a blender, add 15 grams coriander leaves, 4 grams mint leaves, 40 grams onions, 1 tablespoon green chili, 1 tablespoon lemon juice, 1/4 teaspoon salt, 30 milliliters water and blend it well.
5. In a bowl, add boiled chickpeas, 1/2 teaspoon salt, 1 teaspoon chaat masala, 1/2 teaspoon dry mango powder, 1/2 teaspoon red chili, 1 teaspoon paprika, 2 teaspoons coriander powder, 1/2 teaspoon Garam Masala, 2 tablespoons prepared green chutney, 40 grams prepared tamarind chutney, 70 milliliters tamarind water, 2 teaspoons coriander stems, 2 tablespoons coriander, 3 green chili, 65 grams onions, 100 grams tomato, 2 teaspoons lemon juice and mix it well.
6. In a bowl, add 250 grams all purpose flour, 100 grams yogurt, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and mix it well.
7. Add 70 milliliters warm water and knead it into a dough.
8. Cover it with clean cloth and rest for 20 - 30 minutes.
9. Take a ball form prepared dough and make it flatten with the help of rolling pin.
10. Place it on a hot pan and cook from both sides. Remove it from heat.
11. Place it on a board and brush it with melted coriander butter.
12. Garnish with prepared tamarind chutney, chaat masala, onions, tomato, ginger, green chili and coriander.
13. Serve.
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