Thursday, December 20, 2012

Channa Chatpata

Channa Chatpata
Chick peas/ Channa – 500 gm(soaked overnight and cooked with salt)or canned chick peas can also be used
Cumin seeds/ Jeera – ¼ tsp
Fenugreek seeds – ¼ tsp
Kashmiri chilli powder – ¾ tsp
Turmeric powder – ¼ tsp
Corriander powder – 1 tsp
Tomato – 1 pureed
Capsicum – ½ of one medium capsicum, sliced
Oil – 1 Tbsp
Salt – as needed
Corriander leaves – for garnishing
Lemon juice – 1 tsp
Sugar – a pinch

  • Mix the turmeric powder, chilli powder, coriander powder and salt (remember to put very little salt as the chickpeas is already cooked with salt) with a little water and make it into a fine paste and keep separate.
  • Heat the oil in a pan and splutter the cumin and fenugreek.
  • Low the flame and add the masala paste and sauté until raw smell goes and oil layer starts to appear.
  • Pour the tomato puree and cook for 2- 3 minutes.
  • Add the chick peas and mix well. Pour ½ a cup of water and cover and cook for 4-5 minutes.
  • Open and add the capsicum and mix well.
  • Switch off the flame and add the lemon juice and a pinch of sugar and mix well.
  • Garnish with coriander leaves
*You can even add a spoon of fresh cream diluted in 2 tbsp of water before adding the lemon, it gives a softer’s all up to  you.

Now isn’t that an easy recipe without the worry shedding tears over the cutting and peeling of onions and garlic!!! This can be made, when you are running short of time. If you have the canned chick peas, things are even easier!!!!

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