Bollywood Chana Masala

Salvador Molly’s annual Hooray for Bollywood celebration is June 2, 2013. We celebrate Indian culture at this event each year while we raise money to support one of our favorite causes Eureka Superkidz.

With your help, we have supported a superior education for two very poor villages in Tamil Nadu for the past 3 years.

This year Sushmita of Bollywood Moves is helping us in several ways including Bollywood dance lessons, Indian arts and crafts, henna tattoos and some delicious Indian food. Here is her recipe for Chana Masala. Try it at home or come in June 2nd when it will be part of our featured Indian platter!

For the Chole (chickpeas)
1 cup white chick peas , soaked overnight in plenty of water
1/2 tsp cumin seeds
1 onion, finely chopped
12 mm (1/2″) piece of ginger , grated
2 cloves of garlic , grated
2 tsp chole masala (MDH or Everest – both are good spice blends)
2 tsp chilli powder
2 tsp dried mango powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin seeds powder (dry roast cumin on md flame in pan and crush nicely)
2 tbsp oil / pasteurised butter
salt to taste

For the Bread (Batura)
1/2 cup plain flour
1/2 cup potatoes, boiled and grated
1 1/2 tsp oil
salt to taste
oil for deep-frying

For serving
1 onion, sliced
4 lemon wedges

Method

For the chole
Pressure cook the chickpeas with little salt until they are soft . ( you can also add only a tiny pinch of baking soda) Drain and keep aside.
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
Add the chole masala, chilli powder, mango powder, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
Add the chickpeas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside

For the bread
Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water or very very little water if reqd.
Knead the dough very well till it is smooth
Cover with a wet muslin cloth and rest the dough for 10 minutes
Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5″) diameter.
Deep fry in hot oil till the bread puff up and both sides are golden brown.
Serve hot with the chole, sliced onion and lemon wedges.

Tips
While frying the bread, press the center lightly with a frying spoon so as to help it to puff up.
Chole masala is a blend of spices which is readily available at most grocery stores.
Chickpeas should not be overcooked in pressure cooker as it will disintegrate while cooking later.

Adapted from a recipe by Tarla Dalal.