— SUITABLE FOR PURE VEGETARIAN FOOD —
classic chana-chole masala is great for quickly making any white chickpea (kabuli channa) recipies, like Pindi Chole, Dilliwale Chole, Chana Masala and Chana Paneer. Also gives an unusual and delightful twist to the dhaba rajma.
Pomegranate Seed, Cumin Seed, Red Chili, Black Salt, Coriander Seed, Black Pepper, Ginger Powder, Turmeric Powder, Corn-starch, Sesame Seed, Caraway Seed, Ajwoin Seed, Cassia Leaf, Cinnamon, Cardamom, Clove, Star Anise, and Nutmeg.
About 4 tsp for 1 cup of raw kabuli channa but more in some recipes.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
DILLI CHOLE BATURE
1 cup Kabuli Chana
20g Arahar/Toor dal
Soak chana and dal together in water for 10 hours; drain off water and put in a pressure cooker. Add 3 cups water, 3 black cardamom, 1½” cinnamon, 4 tea bags, 4 cloves, 2 slices of dried amla—optional—and salt (to taste). Pressure cook at lowest heat for 40 minutes. Open cooker, add 1 tsp classic chana-chole masala, whisk well and keep aside for at least 30 minutes. Strain and separate the chana from the stock. Discard the tea bag and all the whole spices. Keep the two parts aside.
Dry roast 1½ Tbs cumin seed and 3 tsp coriander seed. Cool, grind to fine powder. In a large bowl mix this powder with 4 tsp classic chana-chole masala. Add the boiled chana. Use a ladle spoon, mix well; ensure that each chana is well coated with the powdered spices.
Heat 2 Tbs oil plus 2 Tbs ghee in a karahi. When it begins to smoke; add 3 green chili (chopped fine) and 3” ginger (very fine julienne). Sauté for 30 seconds. Add the chana and stir fry for 30 seconds. Add the stock and cook on low heat till the oil separates. Turn off heat and add 1 Tbs tamarind paste and mix well. Check sourness and salt. Serve garnished with tamarind chutney, onion ring, sliced tomato, and lime wedges.
In an dry bowl add 2½ cup maida, ½ tsp baking powder, 1 pinch baking soda, 1 tsp salt, and mix well. Sieve this mixture. Mix 2 tsp sugar to ½ cup curd. Mix this into the maida. Add water, little at a time, and knead into a soft dough. Mix 2 Tbs oil. Keep aside covered with a damp cloth for 1 hour. Make the dough into golf-sized balls. Keep aside covered for 10 minutes. Roll out into 6” diameter rounds. Heat 3 cup oil in a karahi to high heat and deep fry each batura till light golden brown sides.
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