NavratriFood – The Secret Ingredient

ChocolateCraving

No Bake Foxnut and Puffed Amaranth Granola Bars

By anshu March 23, 2020

Ladies and Gentleman I am back and I am back with a lot to share. This Corona lock down has made me write all over again on my blog. The reason for disappearance was pure laziness (proud to be a lazy bum :P). Although I had been baking and cooking and posting on my Instagram handle. I hope you are following my feed. I bring you today my go to recipe of No Bake Foxnut and Puffed amaranth granola bars. The reason I chose this recipe is because we all are home these days. The situation is bad and scary out there. But at the end of the day precaution can save us which means staying home without cribbing,finding reasons to cook together, enjoy with your loved ones. Rather than sulking we can transform this worry into hope. Just keep your mind and body occupied constructively.

These granola bars are so easy to make. You can engage your kids to make this like a DIY project and you can supervise. It requires no baking and no major cooking. It has goodness of foxnuts or makhana , amaranth and almonds and taste nutty and chocolaty. Requires handful of ingredients and little of your time. I wont yap more and will jump directly to the recipe. Do write to me how are you dealing with lockdown and this scare. Sometime venting helps. It may not solve your problem but lightens your burden. If you wish to check out more energy bar recipes you can try Oats & Almond Energy Bars and No Bake Amaranth Granola Bars.

Directions:

1. In a wok add some oil and salt

2. Add foxnuts. Roast them on a medium heat till they become crunchy and acquire some colour. This should take less than five minutes. Keep tossing the nuts constantly. You don’t want them to burn down. Remove on a plate and set aside.

3. In a food processor add seedless dates, roasted foxnuts and puffed amaranth.

4. Also add peanut butter, cocoa powder and almonds.

5. Blitz everything till you get a sand like mixture.

6. Line a baking pan with 90 degree angles with parchment paper, so that nothing sticks. I have used 8 x 5.5 inch pan.

7. Dump the mixture into the baking pan and try to spread evenly and press with the help of a flat bowl so that everything gets settled and sticks together, If you do not use force you may come up with a crumbly bar.

8. Refrigerate for at least an hour to set properly. Flip it upside down on a chopping board and cut into desired bars with a sharp knife.

9. You can cover them individually in food wrapping paper and refrigerate. It has a good shelf life. Lasts upto two weeks or so.

Other gluten Free recipes you can try are: Foxnut Milk pudding, Persimmon Buckwheat Gluten Free Cake, Vintage Honey Figs and Date Cake Squares Recipe with Gluten Free Flour,Amaranth Herbed Crackers,Gluten Free Chocolate Ragi Brownies,Besan & Corn Flakes Cookies,No Bake Amaranth Granola Bars, Apple Crisp

No Bake Foxnut and Puffed Amaranth Granola Bar

Recipe Type: SNACK

Cuisine: CONTINENTAL

Author: Anshu Wadhwa

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 12 bars

No Bake Fox nut and Puffed Amaranth Granola Bars are healthy and delicious energy food with goodness of fox nuts, amaranth and almonds.Its a gluten free treat.

Ingredients

3 cup Pitted dates
1 cup roasted Almonds
3/4 cup fox nuts
3/4 cup peanut butter
3 tbsp cocoa powder
3/4 cup puffed amaranth

Instructions

In a wok add some oil and salt.
Add foxnuts. Roast them on a medium heat till they become crunchy and acquire some colour.This should take less than five minutes. Keep tossing the nuts constantly. You don’t want them to burn down. Remove on a plate and set aside.
In a food processor add seedless dates, roasted foxnuts and puffed amaranth.
Also add peanut butter, cocoa powder and almonds.
Blitz everything till you get a sand like mixture.
Line a baking pan with 90 degree angles with parchment paper, so that nothing sticks. I have used 8 x 5.5 inch pan.
Dump the mixture into the baking pan and try to spread evenly and press with the help of a flat bowl so that everything gets settled and sticks together, If you do not use force you may come up with a crumbly bar.
Refrigerate for at least an hour to set properly. Flip it upside down on a chopping board and cut into desired bars with a sharp knife.
You can cover them individually in food wrapping paper and refrigerate. It has a good shelf life. Lasts upto two weeks or so.

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Breakfast

Farali Suran Ni Khichdi | Jimikand ki Khichdi for Vrat | Elephant Foot Yam Stir Fry with Peanuts Recipe

By anshu October 2, 2016

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There are a few vegetables which are not commonly used in all households. It might be due to difficulty in making them or purely because of their taste. When I saw elephant foot Yam which is also known as Suran or Jimikand in the farmer’s market I asked my mother why we never brought it home. The reason she gave me was that she did not like its taste but that my grandfather was very fond of it. I decided to buy it and experiment it in my kitchen. Sometimes when you make a recipe in your own style disappoints you. What you need is a fresh eye and a new recipe which makes that dish exciting. That is exactly what I did and tried a gujarati recipe which can eaten during navratri fasting.

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The recipe was quite simple and the results were amazing. The khichdi turned out delicious, filling and I found a new and interesting way to use Jimikand. I will be trying out more suran recipes in the days to come. Lets see if I can make Suran more appetizing and to my taste buds.

Directions:
1. Apply oil in your hands to avoid irritation and itchy feeling on your hands while handling Jimikand. Cut a piece of suran or jimikand and peel its skin.

2. Grate the yam and soak the grated pieces in a bowl of water till we use it for cooking. This will prevent it from getting black.

3. In a wok add some oil and when the oil is hot enough add cumin seeds and sesame seeds and wait for them to crackle for a few seconds.

4. Add chopped green chillies and pounded peanuts. toss the peanuts till they have got some colour. Do not burn it.

5. Add grated yam and salt. Mix everything and let it cook uncovered for 6-8 minutes.

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6. Add ground cinnamon and cloves and combine. Since its a gujarati Recipe you may like to add a little sugar to it. I am not fond of it so gave it a pass. Turn the flame off.

7. Add juice of lemon and mix thoroughly, this will prevent the itchy feeling when you eat it and overall makes the khichdi delicious. Garnish with fresh Coriander Leaves and grated fresh Coconut.

8. Serve hot with fresh plain curd and falahari Dhaniya Chutney. Its the most fulfilling vrat or fast recipe and can be made in no time.

Other recipes for fasting you can try are: Healthy Kachalu Aloo Chat, Tangy Mint Potatoes, Khajoor Til Ke Laddoo, Vrat Wale Dahi-Paneer Kebabs, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Tapioca Coconut Milk Pudding with Strawberry Preserve, Paneer Ki Kheer, Sabudana Kheer, Kaddu Ka Halwa, Sabudana Khichdi .

surankhichdi_featured8 [whohit]Suran Khichdi[/whohit]

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Bananas

2 Ingredient Banana Ice Cream | No Added Sugar Banana Ice Cream

By anshu September 30, 2016

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When you have leftover bananas what do you make with them? Yes that is a very common question and a standard answer is to make Banana Bread with it. Even I used to make Banana Breads. Infact on my blog you can find Whole Wheat Vegan Banana Bread with Melon seeds and Vegan Chocolate Banana Bread recipes but then making a cake or a bread means adding sugar and butter and all those extra calories. 🙁 Therefore, salvaging the bananas always turned out to be a calorie bomb.

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Then one day I came across a recipe which said banana ice cream and when I read it, it wasn’t even a recipe . It was just a way by which a guilt free creamy banana ice cream can be made. It required no sugar, no cream, no eggs in fact just about bananas and milk and if you are feeling naughty you can add caramel sauce on top and serve it with toasted almonds slices. I had to try it to believe it if it really worked. To my utmost surprise that was the most delicious way of using the bananas and with no extra calories and effort.

Directions:

1. Peel ripe bananas and cut them into slices.

2. Place the slices in a ziploc and close the bag. Place the bag in the freezer for 6-8 hours or until the bananas freeze.

3. Place the frozen banana pieces in a blender and add a few spoons of milk just to make it easy to churn. The vegans can use coconut milk or almond milk.

4. Churn it till the bananas become creamy and smooth.

5. Take a scoop and place it in a serving bowl. Add a generous drizzle of caramel sauce or maple syrup and garnish with toasted almonds. This makes your delicious ice cream with no added sugar, no cream and without the use of ice cream maker.

Other recipes with banana you can try are : Air Fried Plantain & Potato Kebabs Recipe, Vegan Chocolate Banana Cake, Whole Wheat Vegan Banana Bread with Melon Seeds.

bananaicecream_featured2

[whohit]BananaIcecream[/whohit]

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Easy Recipe

Sabudana Khatti Meethi Namkeen | Farali Sabudana Namkeen for Vrat | Crispy Tapioca Pearls Mixture

By anshu September 10, 2016

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We all need something to munch and snack on in between our meals. And when you are fasting for Navratri, those hunger pangs can really lower your energy. So instead of buying Namkeens or other snacks from market you can make them at home. They are easy to put together , fresh and hygienic. These can also be enjoyed by those who are not fasting. A word of caution, this Namkeen can be very addictive. Once you start eating this you cannot stop eating it. I loaded this one with dried fruits as I am expecting some guests in the days to come. You can please your guests with such home made snacks and even make it in advance and store for the upcoming festival season.

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I always have loved its khatta meetha flavour with a hint of Kaddi Patta. I have used Nylon Sabudana for this recipe which are bigger in size than the normal tapioca pearls. They puff up on frying and have an incredible crunch. But you can always use the normal sized sabudana for this.

Directions:

1. In a wok heat some vegetable oil. Drop one pearl of sabudana in hot oil to test if its heated optimally. If it rises instantly on the surface you know your oil is ready for frying. Add Sabudana to oil and let them fry and puff up for a couple of minutes without changing colour. Remove them on a plate lined with paper towel to absorb extra oil.

2. In the similar way fry the peanuts. Be careful not to over fry them for they will taste bitter.

3. Also remove them on the plate lined with paper towel along with sabudana.

4. Now in a shallow pan add very little oil and shallow fry Cashews till golden brown. Add them to the peanut sabudana plate.

5. Then add raisins to the same pan and toss it in oil till they puff up. Remove them and them saute, washed and dried Kaddi Patta and chopped green chillies.

6. Transfer everything to a bowl add powdered sugar and salt and ground black pepper.

7. Toss everything together and transfer to an airtight container on coming to room temperature. Enjoy whenever hunger kicks in. It tastes incredible as a evening snack with your favourite cup of chai or coffee.

Other Fast recipes you can try are: Kuttu Singhara Sama Ke Atta Ki Thalipeeth, Vrat Wale Dahi-Paneer Kebabs, Sabudana Kheer, Sabudada Khichdi, Sabudana Tikki, Tapioca Coconut Milk Pudding with Strawberry Preserve, Kaddu Ka Halwa, Paneer Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Swang ke Chawal ki Khichdi .

sabudananamkeen_featured3 [whohit]Sabudana Namkeen[/whohit]

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Air Fryer Recipes

Vrat Wale Dahi-Paneer Kebabs | Airfried Yogurt & Cottage Cheese Kebabs for Fasting

By anshu April 12, 2016

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Ever since my husband gifted me this Air fryer I cant stop trying recipes which I had earlier put in abeyance for I never wanted to eat fried food. This Navratri I was very excited because a lot of fasting food is fried and I gotta a chance to try variety of dishes in air fryer. Yesterday when I noticed my facebook friend Geeta di had posted the Dahi Paneer Kebabs for Vrat or Fasting, I could not control myself and made these in a jiffy. They were so delicious that my boys (Fully grown as well as my little kid) ate them tastefully.

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The taste was enhanced by the fact that they were healthy. I used half a teaspoon of oil for 9 kebabs, which isn’t bad at all. Ishall be posting more of my trial in my new Airfyer <3 Oh man! I am loving this..

Directions:

1. Wash and Boil some potatoes and peel off their skin. Place them in a mixing bowl.

2. Add crumbled paneer or Cottage Cheese to it.

3. Add Chopped Green Chillies and Grated Ginger.

4. Add Plain Thick Yogurt. You can even use hung curd. I had a creamy thick curd which wasnt runny, so I used that.

5. Add salt, red Chilli Powder and Garam Masala.

6. Add chopped Coriander leaves.

7. Add Singhara flour or also known as Water Chestnut Flour and combine everything well.

8. Take small portions and shape them into patties and place them all on a plate.

9. In the meanwhile preheat your Air Fryer to 180 degrees for 10 minutes.

10. Place the kebabs into the basket of air fryer and brush them with little oil on top.

11. Air fry them for 15-18 minutes till you get a golden colour on top. If you wish you can brush them with more oil in half time. I did not. Serve them hot with Phalahari Chutney.

Other Navratri recipes you can try are: Sabudada Khichdi, Swang ke Chawal ki Khichdi, Sabudana Tikki , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic, Vrat Ki Roti.

VratWaleDahiKebab_Featured3 [whohit]DahiKebabForVrat][/whohit]

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Easy Recipe

Tangy Mint Potatoes | Chatpatey Pudina Aloo

By anshu April 11, 2016

Its the third day of Navratras, the holy week of fasting for Hindus. Already I am tired of eating Sama Ke chawal ki Khichdi, Halwa, Phirni, Sabudana Khichdi, Sabudana Tikki and even the new Tapioca Pudding with Coconut Milk I tried a day back. The problem with me is I have to find something new to eat, whether fasting or not fasting. Its the kick which I get after trying new type of food. Of Course there are times I wanna stick to the traditional food which is where the comfort lies.

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Potato is one versatile vegetable which can be modified in any way you like. It makes great appetizers for parties, a fabulous main course option and even for desserts you can use it. And when you are fasting that’s one vegetable which saves the day 😉 I tried to make a minty tangy Potatoes which we can enjoy as a snack in the evening. They are without Garlic and Onion which makes it suitable for fasting as well. It has a very tangy flavour which will be simply fabulous for parties as a finger food.

Directions:
1. Wash and Boil some potatoes in water until al dente. Peel off their skin and cut them into cubes, set aside. You can also use baby potatoes for this.

2. In a blender add some washed coriander and mint leaves separated from their stems and also green chilies. Blitz them and make a smooth puree. Set aside.

3. In a pan or wok add some ghee or clarified butter. The vegans can substitute it with cooking oil.

4. Add Cumin seeds and wait for them to sputter.

5. Add the mint coriander puree and cook for a minute until the rawness fades away.

6. Season it with Salt, Red Chilli Powder.

7. Also add turmeric Powder and Amchur Powder. Combine them in the mint puree for another minute.

8. Add cubed boiled potatoes and toss them in the masala.

9. Add a little water and keep it on simmer till the potatoes absorb all the spice and the liquid evaporates.

10. Serve hot and enjoy the tangy minty Potatoes.

You said you love Mint? try this Mint Pulav or Mint Chutney you will thank me later.

Other Potato recipes you can try here are: Punjabi Style Dum Aloo, Rosemary Garlic Roasted Potatoes, Pomegranate Potato in Spiced Yogurt, Yam Potato Chat, Potato Smileys, Tapioca Potato in Indian Spices.

MintPotatoes_Featured4 [whohit]MintPotatoes[/whohit]

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Easy Recipe

Ginger Papaya Mint Smoothie | Healthy Papaya Smoothie

By anshu April 10, 2016

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And then comes that unripe and not so sweet papaya! Its a common occuring event when you dont know what to do with that Papaya. Last time I baked them into my delicious Chocolate Papaya Muffins. Despite that I gathered some calories and was feeling guilty about it. Papaya is suppose to be healthy you see!

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So this time I blitz it with yogurt and some mint and some honey and some ginger and some lime… yeah yeah!! The choice of ingredients sounds weird. It happened with me also but the result was simply refreshing and guiltfree. What more can you ask from that unappealing Papaya. It simply does serve the purpose it came into existence. Now I am sounding like a spiritual guru! duh! You make this smoothie and dont forget to tell me if you liked it.

Directions:

1. In a blender add pieces of Papaya. Yes over ripe, unripe, sweet, unsweet all will work.

2. Add pieces of Ginger.

3. Add Cubes of Ice.

4. Add plain Yogurt and honey.

5. Add some mint leaves.

6. Add juice of Lemon.

7. And just a little water to help it blend and give it a pourable consistency.

8. Simply blitz this together until smooth and creamy.Pour them in your favourite tall glasses or a s mason jar and enjoy this refreshing drink. Its ideal for the scorching summers.

Other summer drinks you can try here are: Plum Smoothie, Aam Ka Panna, Litchi Lemonade and Musk Melon & Cucumber Smoothie with Mint .

PapayaSmoothie_Featured2 [whohit]PapayaGingerSmoothie[/whohit]

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Dessert

Tapioca Coconut Milk Pudding with Strawberry Preserve | Thai Tapioca Coconut Milk Pudding | Sago Coconut Milk Pudding

By anshu April 8, 2016

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Time for Navratras, the nine days of fasting and feasting. I personally feel I end up hogging more during this week. The variety of food available is simply lip smacking, so eventually you end up eating more. I have earlier posted many recipes made from Sago, both sweet and savoury, like Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi. You can also use tapioca if you don’t find Sago.

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But this time I wanted to try something out of the ordinary. I had plenty of Sabudana lying so I looked for some pudding options. I found a couple of thai recipes of Tapioca with Coconut Milk. Unfortunately that called for addition of eggs which defeats the entire purpose of Navratras. I took the challenge and proceeded to try without eggs. To my food fortune the pudding came out amazing. Never felt it needed eggs. I tried to club it up with my Strawberry Preserve I had made a week back. The combination was simply fabulous. You got to try it to believe me. My husband took three helpings and still he was asking for more. He has all the fun in Navratras without fasting. Hunh!

Directions:

1. Wash and Soak some Sago/ sabudana or Tapioca in water for an hour till the time you see it has swelled up.

2. In a saucepan add some Coconut Milk. I have used canned you can use fresh home made if you like. Bring it to a simmer. Do not boil for it will split.

3. Add sago pearls to the coconut milk and continue to cook on low flame.

4. Add Vanilla Essence and Sugar. Continue to cook till it has thickened to desired consistency, It will not take long so keep an eye for you don’t want the pudding to become like a wallpaper paste and worse stick to the bottom of the pan.

5. Spoon the serving bowl’s bottom with the home made Strawberry Preserve , you can use any flavour. I used this because I know it doesn’t have any pectine nor anything else which I cant consumer during fasting.

6. Top it up with the pudding. Make sure its not very hot. You can splurge with an additional spoon of preserve on top and garnish with a mint leaf.

Other Tapioca Recipes for Fasting you can try here are: Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi.

If you are looking for other Strawberry Recipes you may try: Strawberry Preserve, Italian Focaccia Bread with Strawberries and Rosemary, Strawberry Cookies.

Other Navratri Recipes which may interest you: Swang ke Chawal ki Khichdi , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic.

TapiocaCoconutMilkPudding_Featured4 [whohit]TapiocaPuddingwithCoconutMilk[/whohit]

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Breads

Vrat Ki Roti | Kuttu Singhara Sama Ke Atta Ki Thalipeeth | Buckwheat Water Chestnut & Barnyard Millets Flour Flatbread

By anshu October 19, 2015

This is no ordinary food. Its special food we eat during Navratri, the nine day Fasting period of Hindus. The fasts are more like feasting. So much of mouth watering dishes are made during this time that its hard to stay empty stomach 😉 Oops!! I hope I dint offend the Gods 😛 This is my mom’s recipe which is soo delicious and different from the usual recipes you make during fasting. It has Buckwheat flour also known as Kuttu ka Atta, Water Chestnut Flour also known as Singhara Atta and Barnyard Millet Flour also known as Sama or Swank k Chawal ka Atta. The flours are tossed in shredded pumpkin and radish and mixed with boiled mashed potato.

The rotis or flatbread are very flavourful and filling at the same time. You will not need anything to eat for a good time after gorging on to these. You can eat them with a dollop of butter or at the same time team them up with Vrat wale Aloo and Chaach. Ohh its Divine!

Directions:

1. Grate or shred Radish and a little pumpkin in a bowl.

2. Add a boiled potato to the bowl.

3. Add all the three flours. Buckwheat, Water Chestnut and Barnyard Millets Flour.

4. Season it with salt and red chilli powder.

5. Mix the flour and vegetables together with your hand. You should not require any extra water as the radish with salt will release its own juices enough for you to make a pliable dough.

6. In order to roll it you need a clean plastic sheet. You can also use a ziplog bag. Place it on top of your counter and grease it with ghee or oil.

7. Place a ball of dough double the size of a golf ball on the greased plastic sheet. Place the other end of sheet on top of the dough.

8. Press with your fingers to spread the dough to take the shape of a flatbread or roti.

9. If you like to make the shape perfect which is purely optional, you can cut the perfect round using a lid. Uneven shape will also taste as good as even shaped roti 😛

10. Put little ghee on a hot flat skillet or tawa.

11. Remove the Plastic Sheet and carefully place the roti on a well heated tawa.

12. Cook on one side and add ghee on the top side and flip. Cook on the other side till you get a slight brown colour on both sides.

13. Serve hot with a dollop of butter. You can serve Aloo ki sabzi, curd and chaach along with it.

Other Navratri recipes you can try are: Sabudada Khichdi, Swang ke Chawal ki Khichdi, Sabudana Tikki , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic.

[whohit]VratKiRoti[/whohit]

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Dinner

Sookhey Kale Channey | Dry Spiced Black Bengal Gram | Kale Channey for Durga Ashtami

By anshu March 28, 2015

Durga Ashtami or the Eight day of the holy week, Navratras, where most Hindus fast in respect to the deity Durga. Its a Nine Day festival. During these nine nights and ten days, nine forms of Shakti or Goddesses are worshiped. This festival comes twice in a year, at the beginning of Spring and then at the beginning of Autumn. These two periods are taken as sacred opportunities for the worship of the Divine Mother Durga.

As part of the festival Hindus keep fasts where certain type of food is abstained while fruits and few vegetables along with milk products can be consumed. On the eighth day the fast is formally ended followed by a ritualistic ceremony. A special food is cooked which is offered to the God and then shared amongst devotees as Prasad. The food consists of Halwa, a dessert made from Sugar and Semolina, Dry spicy Black Bengal Gram, which are from the family of chickpeas and Puris, they are small, inflated, round shaped bread which is made from unleavened wheat flour deep dried in oil. This is a divine meal in the true sense.

The festival is very popular with small girls as they are considered as little deities known as kanjak. The little kanjaks are invited by the neighbourhood in their houses , worshipped and offered halwa, puri, channey and small gifts. I remember going to several houses and eating delicious food and counting my gifts at the end of the day 🙂 What beautiful memories!

I have been fasting for Navratras ever since I was a 9 year old girl. Now I invite small kanjaks to my house and follow the the ritual. I made these delicious halwa puri and channe . I previously shared recipe of Sooji ka Halwa on my blog. On popular request I am sharing my mother’s recipe of Sookhey Kale Channey.

Directions:

1. Soak Kale Channey or Black Bengal Gram in water overnight for at least 6-8 hours. Put good amount of water for soaking. They will swell after soaking.

2. Put them in the pressure pan for boiling along with water. Add more water.

3. Add salt and close the lid. Cook on high flame till the pressure builds up and you get the first whistle or hissing sound.Turn the flame on low and further cook for 45 -50 minutes or till the channey are soft and cooked.

4. Drain the water. Do not throw it away. You can use it as a broth for soups or making lentils.

5. In a wok or large kadhai add Clarified butter or ghee. Let it melt.

5. Add cumin seeds and let them crack. It will take less than a minute.

6. Add coarsely crushed coriander seeds.

7. Now turn the flame on low and add salt, red chili powder and amchur.

8. Also add dry channa masala, Garam Masala and coriander powder.

9. The masalas will get fried in the ghee and start bubbling. At this stage add the boiled channas. I added a little water reserved from boiling them.

10. Keep tossing it on high flame till the water evaporates and the channas are coated with spices. It will take 10-15 minutes depending on the quantity.

11. When the channas are ready to dry add additional channa masala and salt if you feel its less.

12. After little patience this is how your channas will start looking, beautifully smeared in dry spices..

13. Garnish with fresh coriander leaves.

14. Serve hot with Puris and Sooji ka Halwa.

You can make Dry Punjabi Cholley Masala at home and try our Punjabi Style Pindi Cholley.

[whohit]KaleCholleyDry[/whohit]

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