{"id":1240,"date":"2012-04-27T15:03:13","date_gmt":"2012-04-27T22:03:13","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1240"},"modified":"2012-07-13T13:44:56","modified_gmt":"2012-07-13T20:44:56","slug":"channa-masala-chaat","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/channa-masala-chaat\/","title":{"rendered":"Channa Masala Chaat"},"content":{"rendered":"
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I am so excited. I found a new chaat that I love, channa masala chaat! I woke up wanting all the chaat topping but on something hot. But not on samosas because I wasn’t feeling potatoes and I wasn’t really feeling something wrapped; I wanted hot and saucy. Kind of like the misal pav<\/a>\u00a0I made a while back. Back then Tejas had said that the misal pav was similar to another dish, so I asked him what that dish was but he couldn’t remember. I finally just started making the channa masala\u00a0that I made before for samosa chaat<\/a>. I changed it up a little, adding chaat masala and a pinch of cinnamon, and was almost done when Tejas came into the kitchen and said, Oh! That is like masala puri! Not totally satisfied with my chole, I began looking up masala puri. Well, it uses peas, not chole and no yogurt which I was very much craving, but I found a couple of other ingredients that I decided to add. One of my favorite recipe blogs is Aayia’s Recipes<\/a> and she posted a version\u00a0of the recipe here<\/a>. The coconut caught my eye and a few other recipes called for garam masala. So here is the finished channa massala chaat!<\/p>\n

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Channa Masala<\/span>
\n1 tablespoon oil
\n1\/2 teaspoon cumin seeds (jeera)
\n1 pinch hing (asofoetida)\u00a0<\/strong>
\n1 small onion chopped
\n1\/2 teaspoon ginger paste (you could also use fresh minced)
\n1 cube Trader Joe\u2019s frozen garlic (you could also use fresh minced)
\n1\/2 teaspoon turmeric
\n1 teaspoon chili powder
\n1\/2 teaspoon garam masala
\n1 1\/2 teaspoon rajma or channa masala
\n1 teaspoon chaat masala
\n1\/2 teaspoon amchur powder
\n1\/4 cup\u00a0desiccated\u00a0coconut
\n1 cup crushed tomatoes
\n2 teaspoon sugar
\n1 can garbanzo beans drained
\nSalt
\nWater<\/p>\n

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  1. Heat oil in a small saucepan and add jeera until toasty.<\/li>\n
  2. Add hing and onions and cook onions until soft and brown.<\/li>\n
  3. Add ginger and garlic, tumeric, chili powder, garam masala, rajma masala, chaat masala, amchur powder, and coconut, and cook for a minute or so.<\/li>\n
  4. Add tomatoes, sugar and salt and cook for a few more minutes.<\/li>\n
  5. Add channa and a little water and cook for 10-15 minutes.<\/li>\n<\/ol>\n

    Channa Masala Chaat<\/span>
    \nPuris
    \nChanna masala
    \nYogurt thinned out with a little cold water
    \nSweet tamarind chutney (we use bottled from the Indian market)
    \nMint\u00a0chutney\u00a0(we use bottled from the Indian market)
    \nOnions diced
    \nCilantro chopped
    \nBlack salt<\/p>\n

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    1. Break up puris into a bowl.<\/li>\n
    2. Top with channa masala.<\/li>\n
    3. Cover with a good amount of the yogurt.<\/li>\n
    4. Add sweet chutney (quite a bit) and mint chutney (just a little).<\/li>\n
    5. Top with onions and cilantro.<\/li>\n
    6. Sprinkle with black salt.<\/li>\n<\/ol>\n