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VEGGIE

Channa masala Fried potatoes

A POPULAR PUNJABI DISH OFTEN EATEN WITH BHATURA. THE COMPLETE
DISH IS KNOWN AS CHOLE BHATURE ONE OF THE MOST COMMON AND AUTHENTIC FIRST DISHES AN INDIAN
MOTHER MIGHT TEACH HER DAUGHTER TO COOK

Preparation time: 10 minutes 1 large tomato grated or blended
not including overnight soaking or 400g can peeled tomatoes Preparation time: 10 minutes 2 tbsp cooking oil
Cooking time: 30 minutes 1 tsp fresh crushed garlic Cooking time: 15 minutes ½ tsp mustard seeds
Serves 4 2 tsp fresh crushed ginger Serves 4 1 tsp fresh crushed garlic
1 tsp fresh crushed green chillies Salt to taste
You will need: 1 tbsp tamarind sauce You will need: 1 tsp fresh crushed green chillies
1 tbsp chat masala (optional)
A pinch of turmeric powder
1 cup dry channa (chickpeas) ½ tsp sugar 2-3 medium potatoes, peeled, washed Freshly chopped coriander to garnish
or 400g can cooked channa Salt to taste and diced in cubes
1 large onion diced Freshly chopped coriander to garnish
2 tbsp cooking oil
Method

Method 1 Blanche the diced potatoes in hot boiling water so that they are semi-cooked.

1 If using dry channa, soak them overnight in some warm water and boil them in a pressure cooker 2 Heat oil in a frying pan or wok and add the mustard seeds.
the following day.
3 When the mustard seeds start to pop, add the garlic and the blanched potatoes.
2 Braise the diced onion until brown.
4 Stir in salt, green chillies and turmeric.
3 Add the tomatoes and the rest of the ingredients and simmer for 3-5 minutes.
5 Allow to cook for approximately 10 minutes, stirring regularly until the potatoes are
4 Add the cooked channa to this mixture and bring gently to the boil. crisp and cooked.

5 Taste and adjust for salt. 6 Serve hot garnished with coriander.

6 Garnish with chopped coriander and serve with puris or bhaturas.

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