This is one of my most fav dish, you can have to poori, chapatti or even with dosa! Beautifully rich and delicious!
Eating channa masala in a restaurant means loads of garam masala and loads n loads of oil… you can make it at home with minimal amount of oil and make it really healthy.
Today I made pooris and channa masala…. A childhood favorite brekkie
1 cup Kabuli channa (soaked overnight), and pressure cooked in 1 ½ cups of water for 3-4 whistles.
Take out half cup of cooked channa and mash to a paste.
2 medium onions, 1 – roughly chopped, 1 – finely chopped
2 medium tomatoes, 1 – roughly chopped, 1 – finely chopped
1/8 cup fresh coconut, chopped into small pieces.
1 green chili
½ inch cinnamon
¼ tsp saunf
2 tbsp ginger garlic paste
2 tsp red chili powder
½ tsp coriander powder
¼ tsp garam masala powder
½ bunch coriander washed and chopped.
2 tbsp oil
salt to taste
Make a paste of 1 roughly chopped onion, 1 roughly chopped tomato, 1 green chili, coconut,cinnamon, saunf, cloves. Keep the paste aside.
Heat 2 tbsp oil in a kadai, ass finely chopped onion, fry till translucent. Add ginger garlic and fry for 4-5 minutes then add in tomatoes and fry till they are mushy. Now add in the onion paste, chili powder, coriander powder and fry till oil separates. Then add in the mashed channa and cooked channa, add salt to taste. Let cook for 5 minutes and take off heat add in coriander and Serve with pooris / chapattis