Chaney Masala Recipe - Yummy Traditional

Chaney Masala Recipe

                                                              
puri-chana-masala-recipe-with-step-by-step-photos


Halwa Puri Chana | Puri Chana || How to make chane ka salan with step by step photos...


Halwa Puri Chana is a pretty tasty and flavored with mildly spiced that is served with halwa puri

This chana masala will help you to make a very flavorful and delicious chole masala that can you can serve with aloo kachoridal kachoriplain kachori,achari kachori, and dal parathathis chana is cooked in a delicious, flavorful, and mildly spiced gravy, this chana masala is simply irresistible and delicious


I prepared in halwa puri ka nashta for that I have posted suji halwa in my last post

Basically, this chana is one of the most popular chana masalas a very soft chickpea with a mild flavor of baking soda makes it noteworthy taste

                                       

-puri-chana-masala
                      

Personally, I love this chana, it may be not like a  bazaar chana but I tried my level best when you try at home then could realize better and find out the similarities between them  

I prepared this chana for halwa puri by applying so simple method without onion, tomatoes, or ginger garlic paste


Initially, I added many spices, onion, tomato, and herbs but never couldn’t get the same taste of market one and this time I used some basic spices and then made it, ultimately I have close to the taste like bazaar


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For the best result follow my detailed step by step photo instructions and tips above the recipe card



                                                 
puri-chana-recipe


Firstly soak the chickpeas overnight or at least for 8 hours

                          

soak-chana

Then cook the chana until soft, add a generous pinch of soda-di-carbonate using soda helps to cook them soft and they turn the mouth melting. Cook the chole till soft but not mushy, I am using b simple pot to cook chana you can also cook in the pressure cooker

                        

add-soda-in-the-chana



Once done, remove the lid and check, the choley must soft-cooked and not remain al dente, if they are all al dente or even slightly hard, cook them again for a while

                      

cook-chana-till-the-soft



Separate the cooked chana and chana water, Don’t discard the water.If using canned chickpeas can be skipped these steps


                      
separate-the-chana-and-water


Put the coriander, fennel, and cumin seeds in the pan and slightly dry roast them together for a minute on medium flame, Crush them in the mortar

                           

dry-roast-whole-spices

  

Next, add red chili flakes, turmeric powder, nigella, black pepper powder

                          

add-powder-spices-to-the-roasted-masala

Add baking soda and black salt into the mortar

                         

add-black-salt
         

Mix them together

                           

mix-spices

Pour little water and dissolve in the water

                     
add-water-and-mix

Heat the oil in the pot and pour dissolved masala into the oil then cook for 2 minutes until oil is separated, add boiled chana

                  

cook-the-masala

And stir to combine well for 2-3 minutes on the medium flame Towards the end pour remaining chana water into the pot

                              

roast-the-chana-with-masala

Mix it well. At this stage check the spice level and salt

                     
stir-to-mix-well

Once it comes to a boil                  


once-it-comes-to-boil

Cover and let it simmer on a low-medium flame for 18-20 minutes or until the gravy thickens and reaches as desirable consistency 

                     

simmer-the-chana

Turn off the flame

                  

chana-masala-is-ready

Transfer to the serving bowl 

                       

transfer-to-the-serving-bowl

Chana masala is ready to serve with halwa puri 


                                                          
serve-chana-with-puri




                                                                 

 

Puri Chana Masala is a pretty tasty and flavored with mildly spiced that is served with halwa puri, This chana masala will help you to make a very flavorful and delicious chole masala that can you can serve with aloo kachori

Ingredients:

  1. 300g, chickpeas boiled
  2. 1.5 liter, water
  3. 4 tbsp, olive oil 

For roasted spices:

  1. 1 tbsp, coriander seeds roasted and crushed
  2. 1/6 tsp, fennel seeds roasted and crushed
  3. 1 tsp, cumin seeds roasted and crushed

Other spices:

  1. 1 tbsp, crushed red chili powder
  2. 1/6 tsp, nigella kalonji
  3. 1 ½ tsp, black salt
  4. ¼ tsp, turmeric powder
  5. 1/7 tsp, baking soda
  6. ¼ tsp, black pepper powder

Preparing chana masala:

  1. Firstly soak the chickpeas overnight or at least for 8 hours, then cook the chana until soft, add a generous pinch of soda-di-carbonate using soda helps to cook them soft and they turn the mouth melting
  2. Cook the chole till soft but not mushy, I am using b simple pot to cook chana you can also cook in the pressure cooker
  3. Once done, remove the lid and check, the choley must soft-cooked and not remain al dente, if they are all al dente or even slightly hard, cook them again for a while
  4. If using canned chickpeas can be skipped these steps
  5. Separate the cooked chana and chana water
  6. Don’t discard the water 

How to make chana masala for puri:

  1. Put the coriander, fennel, and cumin seeds in the pan
  2. And slightly dry roast them together for a minute on medium flame
  3. Crush them in the mortar 
  4. Next, add red chili flakes, turmeric powder, nigella, black pepper powder, baking soda, and black salt into the mortar
  5. Mix them together
  6. Pour little water and dissolve in the water
  7. Heat the oil in the pot
  8. And pour dissolved masala into the oil
  9. And cook for 2 minutes until oil is separated
  10. Then add boiled chana and stir to combine well for 2-3 minutes on the medium flame
  11. Towards the end pour chana water into the pot
  12. Mix it well
  13. At this stage check the spice level and salt
  14. Once it comes to a boil, cover and  let it simmer on a low-medium flame for 18-20 minutes or until the gravy thickens and reaches as desirable consistency 
  15. Turn off the flame
  16. Transfer to the serving bowl
  17. Chana masala is ready to serve with halwa puri

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