Pindi Chana | Gagan’s Kitchen | [Mouth-Watering] скачать в хорошем качестве

Pindi Chana | Gagan’s Kitchen | [Mouth-Watering]

Pindi Chana Ingredients 4 cup White Chana - boiled without salt 1 tbsp garlic 1 tbsp ginger 1 tsp black pepper seeds 1 tsp cumin seeds 2-3 black cardamom 1 medium-size cinnamon stick 2-3 bay leaves 4-5 green chillies slit in half lengthwise Juliennes of Ginger (as per your taste) 1/2 cup chana masala( I use MDH masala) 1 tbsp salt/ as per taste 1 tbsp red chilli powder 1 tbsp Anaar Dana 1 tsp dry mango powder 1 tbsp coriander seeds -roasted and coarse ground 1 tbsp roasted and coarse-ground cumin 1 diced big potato - oil or air fried 1/2 cup clarified butter 1/2 cup olive/canola /vegetable oil 1 small diced onion for garnish/ to serve with Chana Method 1. Heat 1 tbsp of oil in a wok and add cumin, bay leaves, cardamom, cinnamon, black pepper seeds, ginger and garlic and saute for a 1 minute till lightly brown. 2. At the same time, in a separate pan, take a mixture of clarified butter and oil, and heat (do not overheat). Otherwise, overheated oil will give a burnt smell. This heated oil will be used later in step 6. 3. Add Chana in the wok and thoroughly mix it after the step1. 4. Now add all dry masala (a mixture of Dry Mango Powder, Anaar Dana, Cumin, Coriander, Chana Masala, Salt and Chili Powder) in the wok. Mix it well with Chana to ensure that the mixture is consistent. 5. You can garnish it with Coriander, Green Chilies and Ginger Julienne in preparation of the hot oil, which will be pouring in the next step. 6. Pour the hot oil that we prepared in step 2 quickly on top of the Chana and cover the wok quickly. This will ensure that the spices get enough heat to open up for the aroma. 7. Leave this mixture aside for 15-20 minutes. The Chana and spices mixed with hot oil will add aroma and flavours to the dish. 8. Before serving this dish, add fried potatoes (you can oil or air fry potatoes to your liking) with diced onions. 9. Enjoy Pindi Chana with poori or bhaturas. Note - This dish has a dry consistency, but you can always add half a glass of water and heat it till it simmers. You can modify the quantity of dry masala and salt as per your gustation.