Boiled bengal gram tossed with Indian spices and served with puffed deep fried puris.KALE CHANEIngredients1 cup black Bengal gram (kala chana), soaked overnight and pressure cooked1 tablespoon ghee½ teaspoon red chilli powder½ teaspoon cumin powder¼ teaspoon turmeric powder¾ teaspoon coriander powder¼ teaspoon garam masala powderSalt to taste2 tablespoons chopped fresh coriander leaves1 cup Bengal gram stock Fresh coriander sprig for garnishing Method1. Heat ghee in a non-stick pan. Remove the pan from heat, add chilli powder, cumin powder, turmeric powder, coriander powder, garam masala powder, salt and Bengal gram and put the pan back on heat.2. Add coriander leaves and mix well. Add Bengal gram stock, stir, reduce heat and cook for 5-7 minutes. 3. Garnish with coriander sprig and serve hot with puris. PURI Ingredients2 cups whole wheat flour (atta)Salt to taste1 tablespoon semolina (rawa)1⅓ tablespoons oil + for deep-frying Method1. Take wheat flour in a parat. Add salt, semolina and 1 tablespoon oil and knead into a stiff dough adding sufficient water, little by little. Add ⅓ tablespoon oil and knead. Set aside for 10-15 minutes.2. Heat sufficient oil in a kadai. 3. Divide the dough into small equal portions, dip them a little in hot oil and roll out, one by one, into medium thick discs or puris. 4. Deep-fry puris in hot oil till golden brown and puffed up. Drain on absorbent paper.5. Serve hot with kale chane. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
