Sunday, January 30, 2011

Spicy Chana Chaat

Honestly speaking , I envy all the bloggers who update regularly .They must have great time management skills.I,on the other hand seem to have none .I had no idea being a blogger would be this demanding as its not about just typing recipes , one has to be a food stylist , photographer and a witty writer (which is of course the most difficult part for yours truly ).But the truth is that despite all these hurdles,blogging is very addictive not only that it also gives you a real high when your humble efforts are being appreciated by people . So dear readers ! please bear with me ,  I will Inshallah try my best to update the blog as regularly as I could afford .

Moving on to today’s post , as far as I remember , chana chaat and sheer are the two must have dishes on Eid at the Naseeb’s. I grew up in an amazing and loving Pakistani neighbourhood and I  remember how kids from the neighbourhood look forward to savour chana chaat every year on Eid at our place. All of us have grown up now but as we were talking the other day I discovered that Mani , sadaf ,and Usman Arif   like me still miss the old days , togetherness , the Eid fun and of course the chana chaat.


Its no Eid but I am posting the recipe to rekindle all those sweet memories and for all the chana chaat lovers out like me .I hope you will also enjoy this supper healthy and supper yummy chaat like we do .


Chana Chaat


What you need :
  • kala chana (Bangal gram) : 1/2 kg ( boiled)
  • Onion : 1 ( chopped)
  • Tomato : 1 ( chopped)
  • GG paste : 1/2 tsp
  • Red Chili powder : 1 tsp ( up to your tolerance level )
  • Salt : 1 tsp ( up to your taste)
  • Chaat Masala : 1 tsp
  • Turmeric : 1/4 tsp
  • Coriander Powder : 1/2 tsp
  • Cumin powder : 1/2 tsp
  • Lemon juice : 1 tablespoon ( up to taste)
  • Oil : 1/4 cup
How to :
  1. Heat oil in a wide non stick pan .
  2. Add chopped onions and fry till they become translucent.
  3. Add GG paste , fry a little and then throw in the tomatoes and all the dry masala powders. Cook till the water starts to dry up .
  4. Now add the boiled chana and cook on slow flame till they are nicely coated with the masala and the oil starts oozing out. ( this should take about 10 –15 minutes while stirring in between )
  5. Splash in the lemon juice ,mix and serve garnished with coriander leaves.
Notes :
  • Soak the chana in ample water overnight .The next morning boil or pressure cook them to the tenderness you prefer.
  • You can use tamarind pulp instead of lemon juice to further perk up the chaat.
  • You can omit the onions and tomatoes and just kind of fry the chana with the dry masala powders only and add finely chopped  onions , tomato ( cucumber if you like) and boiled potato cubes like normal chaats before serving.

4 comments:

Nareman said...

hello channa chat,where have u been? eid k eid hee nazar atee ho :) yumm yumm, im gonna def. try this now as it reminded me i havent had chana chat in a year or 2

Me Myself said...

Assalamualaikum wa rahmatullah!

I have been one of the first readers of your blog. You have the talent to present your recipes very clearly and pictures are great too, although, you havent posted as many as you should have until now:)

Go ahead.,, keep the good work coming....you are doing GREAT!

Anonymous said...

Fantastic piece of writing with genuinely useful guidelines. Thank you for placing this together.

Sadia Naseeb said...

walakumssalamualaikum wa rahmatullah!!

Jazakallah very much for your kind comments.Your encouragement has made my day . I totally agree that i should have updated my blog regularly . I have so many tried and tested recipes waiting to be posted but as I said above What I dont have is time.Inshallah I will try my best to update regularly.
Thank you very much again for your lovely words :)

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