{"id":581,"date":"2012-03-20T19:36:43","date_gmt":"2012-03-21T02:36:43","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=581"},"modified":"2012-07-15T11:37:59","modified_gmt":"2012-07-15T18:37:59","slug":"samosa-chaat-w-channa-masala","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/samosa-chaat-w-channa-masala\/","title":{"rendered":"Samosa Chaat w\/ Channa Masala"},"content":{"rendered":"
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I just ate this leftovers from last night and I really do think there is nothing better than the combination of chutneys, yogurt, onions, cilantro and spices over something warm and crunchy. Just crunchy is good, but when it is a little cold outside, warm and crunchy is even better! It all started with my husband Tejas saying that chaat sounded good. At first I wanted pani puri, but he wanted dahi puri. Mmm, what to do. Samosa chaat! I found this great little recipe<\/a> and we had some frozen samosa’s in the freezer so it was all set.<\/p>\n

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Channa Masala
\n<\/span>1\/2 tablespoon oil
\n1\/2 teaspoon cumin seeds (jeera)
\n1 pinch hing (asofoetida)\u00a0<\/strong>
\n1 small onion sliced
\n1\/2 teaspoon ginger paste
\n1 cube Trader Joe’s frozen garlic
\n1\/2 teaspoon tumeric
\n1\/2 teaspoon chili powder
\n1 teaspoon rajma masala (or channa masala, we only have rajma masala though)
\n1\/2 teaspoon amchur powder
\n1 cup diced tomatoes
\n1\/2 potato mashed (I might skip this next time)
\n1 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, rajma masala, and amchur powder and cook for a minute or so.<\/li>\n
  4. Add tomatoes, mashed potato (if using), 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

    A note about this recipe:<\/p>\n