Jaisalmeri Chane | Traditional Jaisalmeri Kala Chana recipe

Gems Gems, March 10, 2017

Rajasthani cuisine is unique in its blend and preparation. Jaisalmer is the largest district of Rajasthan and shares international boarder. This deseart areas has some of the best food you can ever get in India. The recipe Jaisalmeri Chane  is also known as Chane Jaisalmer Ke or Jaisalmeri kadi channa. Jaisalmeri Chane   is best served with rotis, pulavs and plane rice. Other vegetarian recipes worth try are Matar Paneer Masala, Chilli Paneer Dry Recipe | Paneer chilli, and Paneer Tikka.

Jaisalmeri Chane

Jaisalmeri Chane

 

Jaisalmeri Chane | Traditional Jaisalmeri Kala Chana recipe
 
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Prep time:
Cook time:
Total time:
 
Chickpeas simmered in a masala mix of yoghurt
Ingredients
  • Half cup of chickpeas
  • 1 ½ cup of Curd / Yogurt
  • 4 teaspoon of Gram flour / Besan
  • 2 or 3 Finely chopped Green chillies.
  • Quarter teaspoon of Asafoetida
Masala Mix
  • Two teaspoons of coriander powder
  • 2 teaspoons of dry mango ( Amchoor ) powder
  • 1 teaspoon of chili powder
  • one teaspoon of turmeric powder
  • one teaspoon of Garam Masala
  • 2 teaspoons chaat masala
For tempering
  • 1 or 2 cloves
  • 2 pods of black cardamom
  • 2 inch piece cinnamon stick
  • 1 teaspoon cumin(jeera) seed
  • 2 to 3 tablespoons of cooking oil
For Garnishing
  • 2 to 3 tablespoons of chopped Cilantro
  • 2 or 3 tablespoons of sliced onions
Instructions
  1. Clean the chickpeas and let it soak overnight.
  2. Pressure cook chickpeas till they are soft and consumable. Normally ten minutes of pressure cooking is enough to get chickpeas ready.
  3. Mix yogurt, gram flour and masalas like coriander powder, dry mango powder (Amchoor ), chili powder, turmeric powder, Garam Masala,chat masala and one cup of water to form a loose paste and keep aside. Yoghurt masala mix is ready.
  4. Take a thick bottomed pan and heat the oil. add sliced onions into it and saute. Add remaining tempering ingredients like cloves, black cardamom, cinnamon and cumin seeds. F
  5. Fry for a while, till a nice aroma arises
  6. Now add chopped green chillies as well as asafoetida and saute for a minute.
  7. Now add the Yoghurt masala into it and boil. Stir the mix continuously and ensure that the yoghurt is not curdled..
  8. Now add the cooked chickpeas into it and let it boil for another 4 to 5 minutes.
  9. Simmer and cook till it reaches the required consistency.
  10. If required add more water into it to attain the right consultancy.
  11. Garnish it with sliced onions and cilantro

 

 

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