Indian Chaat

Bread Channa Masala

Easy to make bread channa chaat

Chaat is typically a savory snack sold in road-side stalls and food carts across the streets of India. A popular Indian street food, Chaat has become distinctly popular in the rest of Southern Asia. Be it any time of a day, no Indian can say no to chaat. There’s nothing like a bowl of spicy, tangy chaat on a rainy evening.

Channa/Chickpeas masala is a popular chaat that has countless varieties and is one of the most sought after chaat item. It involves cooking boiled chickpeas in tomatoes, onions and spices. A perfect blend of spices with cilantro and chaat masala imparts it a spicy, tangy flavour.

It can be served as it is or served with rotis,pooris or rice. The recipe I’m sharing here is bread channa which involves tossing fried/toasted bread pieces in the channa masala. The same masala can be used as a common base to make samosa channa/cutlet channa. So , with one masala you can prepare 3 or more dishes. Isn’t that cool? B) .

 

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Required Ingredients:

  • Boiled Channa/Chickpeas-1 cup
  • Bread-5 to 6 slices
  • Onion-1 cup
  • Tomato-1 cup
  • Green chillies-2
  • Ginger Garlice paste-1 tsp
  • Turmeric powder-1 tsp
  • Garam masala-1 tsp
  • Red chilli powder-1 tsp
  • Cumin powder-1/2 tsp
  • Amchur/dried mango powder-1/2 tsp
  • Salt- As required
  • Oil-As required
  • Water-1 cup
  • Chaat Masala-1 tsp
  • Sugar-1/2 tsp
  • Lemon juice-1 tsp
  • Coriander leaves-1/2 cup
  • Sev-As required

Method:

Soak chickpeas/channa for 5-6 hours or overnight and boil.

Toast the bread slices on a tawa with little butter and cut them into small squares.

Heat oil in a tawa/wok and add onions , green chillies, ginger garlic paste and saute until the onion becomes translucent.

Add tomatoes and saute until they shrink.

Let it cool for a while and blend it together in a mixie/food processor.

Heat butter in the same tawa/wok and add the onion-tomato puree.

Bring it to a boil and add turmeric powder, red chilli powder, garam masala, cumin powder, salt and saute.

Cook until the raw smell of the spices go off and add water.

Bring it to a boil and add the boiled chickpeas and mix well.

Cook for 4-5 minutes until the gravy thickens a bit.

Now add the toasted bread pieces and mix well.

Add amchur powder, chat masala, coriander leaves and mix well.

Transfer it to a serving bowl, squeeze a lemon into it and garnish with finely chopped onions, coriander leaves, sev.

 

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Serving Options and notes:

  • You can mint chutney and sweet chutney for restaurant style bread channa.
  • You can add the boiled channa along with the water without filtering it.
  • Incase you have filtered the water from the channa, increase the water to 1 1/2 cups.

 

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