Monday, January 28, 2013

Chana Masala with Phulkas

Chole Batura is a common breakfast combo in most of the places in North India. We make Chana Masala which is similar to Chana Chole but slightly different in taste. We normally relish it with Chapathis, Pooris and Phulkas for lunch or dinner.

Phulka means 'Puffed'. These are puffed chapathis, half baked on the tawa and then baked on direct flame to get fluffy phulkas. Phulkas are non oily and are light on the stomach, rich in fibre and proteins good to eat.

My daily food intake contains chapathis or phulkas at least for one meal. I've been following this rule since last 10 years. Meena has been patiently rolling out those soft fluffy phulkas which she serves hot from the tawa to the plate. That's exactly how phulkas should be eaten!

Chana Masala

Kabuli White Chana - 1 cup
Soda Bicarb - A pinch
Potato - 1 medium
Chopped Garlic - 1 Tsp
Onions - 2 small chopped
Tomatoes - 2 small Chopped
Turmeric powder - 1/4 Tsp
Red Chilli Powder - 1 Tsp
Green Chillies - 2-3 slit lengthwise
Salt - To taste
Refined Oil/Ghee - 2 Tsp
Garam Masala Powder - 1 Tsp
Coriander Leaves - A handful chopped

Wash and soak chana in 4 cups water overnight(8-10 hours)
Wash the potato thoroughly.
Discard the water and cook with a pinch of soda bicarb in a pressure cooker with 2 cups water along with whole potato.
Peel the potato and cut into small cubes.
Heat oil/ghee in a kadai/thick bottomed vessel.
Fry a handful of chopped onions along with chopped garlic till golden.
Add the remaining chopped onions and chopped tomatoes. Fry till onions are transparent.
Add little salt, chilli and turmeric powder and fry.
When  the raw smell disappears, add the cooked chana with the water and cubed potatoes.
Bring to a boil, add the  green chillies.
Cover and simmer for 5 mins.
Add garam masala powder, mix well, garnish with chopped coriander leaves and serve hot.


Whole Wheat Flour - 2 Cups
Salt  - 1/4 Tsp or to taste
Water - QS

In a mixing bowl, add salt to wheat flour and water little by little while you knead it well to a soft dough.
Cover with a moist cloth and allow it to stand for an hour at room temperature.
Make lemon sized balls with the dough.
Roll out thin chapathis with the dough on a rolling board dusted with wheat flour.
Heat a chapathi tawa.
On medium flame, just heat the chapathi on both sides on the tawa till slightly discoloured.
Hold the half baked chapathi on direct flames with tongs and allow it to puff.
Flip and bake on direct flame till the phulka gets slightly browned and well cooked.
This should take little under one minute per phulka to get perfectly baked on the direct flame.
Serve immediately with a curry of your choice.

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