This kala chana curry | Gujarati rasawala chana | black chickpea curry is a quick, fuss-free vegan & gluten-free dish, where black chickpeas are simmered in a slightly spicy, tangy and sweet, gram flour curry.
Indian food is so diverse. Although the core ingredients are more or less same, each state has their own method of preparation, unique spices and flavors. Today I’m sharing a very quick and wholesome kala chana recipe , Gujarati style- Rasawala Chana!
Rasa refers to something that is saucy/gravy kind of preparation. Black chickpeas or black chana are known as kala chana in Hindi. In this dish, kala chana is cooked in besan (chickpea flour) gravy seasoned with spices, jaggery, and tamarind to give this dish its heat, sweetness, and tanginess.
There is no sautéing of any masala in this kala chana curry | black channa curry , which makes this dish a breeze to prepare. All you need is about 10-15 minutes and of course, soaked and drained black chickpeas. That’s it, and this Gujarati kala chana curry is ready just like that! How easy ! This is also vegan and gluten-free!
Gujarati cuisine is not something that was prepared in my household, but we would rather get it in to-go containers from an awesome Gujarati restaurant in my neighborhood. They were popular for the thali (a platter of various vegetable preparations, rice, dal, snacks, yogurt & sweets).
The thali is an unlimited affair, you can eat as much as you want, to your heart’s content. Despite getting them in to-go containers, the quantity was so good, we would still have leftovers. So that is how I was introduced to this delicious Gujarati kala chana curry , or perhaps I would have never known.
Since I’ve moved here to the US, I’ve been making this dish, thanks to Tarla Dalal’s recipe . The dish turns out just like the restaurant one that I’ve had many years ago, perfect and delish! I prefer eating this dish as a thick curry since that’s the way I remember having this, so I take it off the heat within a minute or two, as it begins to thicken.
If you like a semi-dry curry consistency, simmer it until it thickens and coats the chickpeas. I hope you will give this dish a try too, cause that’s the only way that you’d know how good it really is 🙂
- STEP BY STEP INSTRUCTIONS TO MAKE KALA CHANA CURRY RECIPE | GUJARATI RASAWALA CHANA
- HOW TO MAKE KALA CHANA CURRY RECIPE | GUJARATI RASAWALA CHANA?
- Kala Chana Curry Recipe | Gujarati Kala Chana Recipe | Rasawala Chana
STEP BY STEP INSTRUCTIONS TO MAKE KALA CHANA CURRY RECIPE | GUJARATI RASAWALA CHANA
1.Rinse and wash the black chickpeas well. Soak in enough water overnight. Next morning pressure cook for about 6-7 whistles on medium heat, until they are tender. They shouldn’t be mushy.
2.Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
3.Once they splutter, add besan (if there are too many lumps in the besan, sift and use ) and sauté another 30 secs on medium low heat or until the besan turns brown in color.
4.Add in the chickpeas and mix well.
5.Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.
6.Add 1 & 1/2 cups of water and cilantro, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally. Adjust the consistency as per your requirement. The curry has a tendency to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Enjoy it with roti/rice
HOW TO MAKE KALA CHANA CURRY RECIPE | GUJARATI RASAWALA CHANA?
Kala Chana Curry Recipe | Gujarati Kala Chana Recipe | Rasawala Chana
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 3/4 cup dried black chickpeas/black chickpeas
- 1/2 tsp mustard seeds
- 1 & 1/2 tbsp besan (chickpea flour)
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder, adjust as per desired heat
- 3/4 tsp cumin-coriander powder
- 2 tsp tamarind water
- 1 & 1/2 tbsp jaggery, substitute with brown sugar
- 1 & 1/2 cup water
- 2 tbsp oil
- 3 tbsp chopped cilantro/coriander leaves
- Salt, to taste
Instructions
- Rinse and wash the black chickpeas well. Soak in enough water overnight. Next morning pressure cook for about 6-7 whistles on medium heat, until they are tender. They shouldn’t be mushy.
- Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
- Once they splutter, add besan (if there are too many lumps in the besan, sift and use ) and sauté another 30 secs on medium-low heat or until the besan turns brown in color.
- Add in the chickpeas and mix well.
- Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.
- Add 1 & 1/2 cups of water, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally. Adjust the consistency as per your requirement. The curry has a tendency to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Enjoy it with roti/rice.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Kala Chana Curry Recipe | Gujarati Kala Chana Recipe | Rasawala Chana
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 3/4 cup dried black chickpeas/black chickpeas
- 1/2 tsp mustard seeds
- 1 & 1/2 tbsp besan (chickpea flour)
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder, adjust as per desired heat
- 3/4 tsp cumin-coriander powder
- 2 tsp tamarind water
- 1 & 1/2 tbsp jaggery, substitute with brown sugar
- 1 & 1/2 cup water
- 2 tbsp oil
- 3 tbsp chopped cilantro/coriander leaves
- Salt, to taste
Instructions
- Rinse and wash the black chickpeas well. Soak in enough water overnight. Next morning pressure cook for about 6-7 whistles on medium heat, until they are tender. They shouldn’t be mushy.
- Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
- Once they splutter, add besan (if there are too many lumps in the besan, sift and use ) and sauté another 30 secs on medium-low heat or until the besan turns brown in color.
- Add in the chickpeas and mix well.
- Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.
- Add 1 & 1/2 cups of water, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally. Adjust the consistency as per your requirement. The curry has a tendency to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Enjoy it with roti/rice.
Aloo paratha | Alu paratha recipe with step-by-step pictures. An easy, step by step recipe to make Indian Aloo Paratha (unleavened flatbread stuffed with a spiced potato filling).
Aloo paratha is the most popular amongst all the parathas! A paratha is an unleavened flatbread stuffed with a variety of filling from vegetarian to non-vegetarian.
A typical Punjabi paratha is made with loads of ghee and served with a dollop of homemade butter. Definitely not the healthiest, but people back then did a lot of manual labor and so needed all the extra calories.
With today’s sedentary lifestyle eating such a calorie-laden meal every day will definitely do you no good, so moderation is definitely the key.
Today’s aloo ka paratha is a calorie-laden one, made with lots of ghee, simply because we don’t prepare this every day. So it is nice to enjoy a hearty breakfast sometimes. This potato paratha is perfect for the weekends!
Don’t even bother about trying to figure out the calories in aloo paratha with ghee, we must indulge once a while, shouldn’t we? 😀
These parathas are actually made by my Mom-in-law, cause let’s admit it, Mom’s make the best paratha’s!
My job just involved photographing all the steps and the final dish, and of course gobbling all that down as well, okay not all, I just ate 2 😀 Oh and don’t miss that beautifully puffed up paratha, such a delightful sight in the culinary world!
- HOW TO MAKE SOFT ALOO PARATHA | ALU PARATHA | POTATO STUFFED PARATHA?
- IMPORTANT POINTERS TO REMEMBER WHILE MAKING ALOO PARATHA
- HOW TO MAKE PARATHA SOFT?
- GOOD SIDE DISHES FOR ALOO PARATHA
- ENJOYED THIS ALOO PARATHA, YOU MAY ALSO LIKE THESE INDIAN FLATBREADS
- STEP BY STEP INSTRUCTIONS TO MAKE ALOO KA PARATHA | PUNJABI ALOO PARATHA RECIPE
- HOW TO MAKE ALOO PARATHA | AALU KA PARATHA?
- Aloo Paratha Recipe | Alu Paratha | How To Make Aloo Paratha
HOW TO MAKE SOFT ALOO PARATHA | ALU PARATHA | POTATO STUFFED PARATHA?
This aloo paratha recipe is really easy to execute. And once you get a hang of it, you will be making aloo paratha like a pro!
Main ingredients for aloo paratha are whole wheat flour, salt, spices like amchur, chili, cumin-coriander powder, minced ginger, boiled potatoes and some ghee for roasting the potatoes.
Step 1: Making the dough
To prepare the paratha dough, knead a soft and pliable dough with whole wheat flour, salt, and some oil.
Step 2: Prepare the potato stuffing
The stuffing consists of boiled and mashed potatoes seasoned with basic Indian spices. The stuffing can be customized as per desired taste. Feel free to add in whatever spices you like. If you like spicy aloo paratha, add more finely chopped green chillies and red chilli powder. If making for kids, remove a portion of the stuffing aside and increase the spice in the remaining mixture.
Step 3: Stuffing the potato mixture and rolling the paratha
The next step involves stuffing the potato mixture into a slightly flattened dough. Seal it well as shown in pics below. Pinch off excess dough. Roll it to 7-8 inches in diameter.
Step 4: Roasting aloo paratha
Once you get past this stage, cooking paratha is an easy task. Simply roast it until it develops brown spots on both sides. Serve with a big dollop of butter and your favorite accompaniments.
IMPORTANT POINTERS TO REMEMBER WHILE MAKING ALOO PARATHA
- The ratio of stuffing to the dough is important. If you try to overstuff your paratha, it will come out whilst rolling the paratha.
- Secondly, make sure you don’t add too much moisture to your potato mixture. Avoid over boiling the potatoes to a point where they become soggy, they should be soft yet have some texture.
HOW TO MAKE PARATHA SOFT?
Along with the problem of the filling oozing out whilst rolling, another problem most beginners might face is in making soft parathas.
Like ladi pav , idli etc, making the perfect parathas definitely comes with practice. I’d say parathas are still simpler than the former two. I have had better luck making parathas in my first few attempts rather than pav or idli. To make soft paratha, make sure you knead the dough really well. You may also add some milk to make soft paratha. We have not used any milk in the dough, yet these parathas are really soft.
Stack them in a casserole, covered with a cloth, to avoid any condensation droplets from falling back on the paratha thereby making them soggy.
GOOD SIDE DISHES FOR ALOO PARATHA
You can devour aloo paratha with curd, or it goes really well with some pickle or chutney. I love having it with spicy mango pickle. And if it’s accompanied by a tall glass of lassi, then you have a really filling and hearty breakfast! Your next meal will be lunch directly!
You can also make aloo cheese paratha by adding some cheese to make it even yummier, or a mix of potatoes and other boiled and mashed veggies, like carrot, peas or add some fresh crumbled paneer to make aloo paneer paratha etc. Parathas are a good way of sneaking in some veggies to feed your fussy kids!
There are so many different paratha recipes like gobhi paratha, aloo matar paratha, paneer paratha , mooli paratha, methi paratha amongst the veg ones, and kheema paratha and egg parathas amongst the non-vegetarian counterparts. They are all tasty lunchbox options for kids.
Here’s a tried and tested, easy way to make aloo paratha/batata parathas ! I hope you enjoy these 🙂
- Stovetop butter & garlic kulcha
- Paneer paratha
STEP BY STEP INSTRUCTIONS TO MAKE ALOO KA PARATHA | PUNJABI ALOO PARATHA RECIPE
1.In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil.
2.Add water in increments and knead to make a soft and smooth dough. Cover with a damp kitchen napkin and set aside for 30 minutes.
3.To the boiled and mashed potatoes, add all the ingredients listed under for the potato stuffing . Mix well and taste for seasoning, adjust accordingly as required.
4.After 30 minutes, knead the dough for another 1-2 minutes. Divide the dough and potato stuffing into 5 equal portions.
5.Take one dough ball, dust little flour, flatten it by rolling it out to about 4-5 inches in diameter, make a depression, place the potato stuffing in the cavity.
6.Gather the edges and seal the dough in such a way that the potato stuffing is well covered.
7.Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.
8.Heat a tawa/cast iron skillet over medium-high heat. Dust off excess flour from the rolled paratha, place it on the tawa, when bubbles appear, flip it to the other side.
9.Apply ghee to the flipped side.
10.Flip again and apply ghee to the other side. Keep flipping 2-3 times more till both sides are well roasted and get crisp golden brown spots.
11.Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.
NOTES
1.Adjust spices as per your desired preference.
2.You can also add some ajwain (carom seeds) in the potato stuffing.
HOW TO MAKE ALOO PARATHA | AALU KA PARATHA?
Aloo Paratha Recipe | Alu Paratha | How To Make Aloo Paratha
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the dough
- 2 cup whole wheat flour (atta)
- 1 tbsp oil
- Salt, to taste
- Water, as required, to knead the dough
For the potato stuffing
- 2 cups mashed/shredded potatoes
- 1 tsp finely minced ginger
- 1/4 tsp turmeric powder
- 2 tsp cumin-coriander powder
- 1/4 tsp Kashmiri red chilli powder
- 1 green chilli, finely chopped
- 1/2 tsp cumin seeds
- 1 tbsp finely chopped cilantro/coriander leaves
- 1 tsp amchur powder
- Salt, to taste
Other ingredients
- Ghee/oil, for roasting the paratha, as required
Instructions
- In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil.
- Add water in increments and knead to make a soft and smooth dough. Cover with a damp kitchen napkin and set aside for 30 minutes.
- To the boiled and mashed potatoes, add all the ingredients listed under for the potato stuffing. Mix well and taste for seasoning, adjust accordingly as required.
- After 30 minutes, knead the dough for another 1-2 minutes. Divide the dough and potato stuffing into 5 equal portions.
- Take one dough ball, dust little flour, flatten it by rolling it out to about 4-5 inches in diameter, make a depression, place the potato stuffing in the cavity.
- Gather the edges and seal the dough in such a way that the potato stuffing is well covered.
- Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.
- Heat a tawa/cast iron skillet on medium high heat. Dust off excess flour from the rolled paratha, place it on the tawa, when bubbles appear, flip it to the other side.
- Apply ghee to the flipped side.
- Flip again and apply ghee to the other side. Keep flipping 2-3 times more till both sides are well roasted and get crisp golden brown spots.
- Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.
Notes
- Adjust spices as per your desired preference.
- You can also add some ajwain (carom seeds) in the potato stuffing.
I would love to hear from you if you try this easy aloo paratha recipe ! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Wishing you a great week ahead!
Regards,
Freda
