This is a little dry version of the regular Channa Masala. It can be served as an appetizer with samosas or aloo tikki or as a main entree with Indian breads like puri.
Here is a much simpler version of the several elaborate ways of making this dish. In old Delhi, there are some push cart vendors who specialize only in making Channa Masala. Served with puffed bread like naan or kulchas, people are known to take their place in long queues during the lunch hour just to make sure they can get some as it runs out pretty fast.
Here is a much simpler version of the several elaborate ways of making this dish. In old Delhi, there are some push cart vendors who specialize only in making Channa Masala. Served with puffed bread like naan or kulchas, people are known to take their place in long queues during the lunch hour just to make sure they can get some as it runs out pretty fast.
Strange as it may seem, but almost all of these chefs, cook the chickpeas in black tea to obtain the darkish color. You can take a look at the recipe, via this link for the Fox news website.
No comments:
Post a Comment