Jaisalmeri Chane
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 4
INGREDIENTS
Dried Black Chickpeas – ½ cup
Oil – 3 tbsp
Hing – ¼ tsp
Zeera – 1 tsp
Methi seeds – ¼ tsp ( Crushed )
Onion – ½ cup ( Chopped )
Green chile – 2 ( Slit into half )
Tomato – ½ cup ( Grated )
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Garam nasala powder – ½ tsp
Curd – ½ cup
Besan – 2 tbsp
Fresh coriander – 2 tbsp ( Chopped )
INSTRUCTIONS
Wash the chana and soak them in water for 5-6 hours.
Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt.
Pressure cook until they are cooked.
Heat oil in a pan.
Once the oil is hot, add hing, zeera and methi seeds and let them crackle for a few seconds.
Add onion and green chile and fry until golden brown.
Add tomato and cook for 2-3 minutes.
Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt to taste and fry for 3-4 minutes until oil starts to separate from the sides.
Whisk curd with besan and add it in the pan along with a cup of water and boiled chana.
Cook for 10-12 minutes.
Add more water if required.
Garnish with fresh coriander.
Serve hot.
From whiskaffair.com