Some fresh chana, a piquant zing of ground mustard, an euphoria of grated coconut, a scorching violence of chillies, a sinful splash of mustard oil, a loving mix, a patient steam and what you have is bhapa chana!!
Another delectable delicacy from the Bengali kitchen and believe it or not, could not be more simple to prepare !!
Chana bhapa (Steamed paneer)
- 250 g chana homemade
- 1/3 cup coconut freshly grated and ground to a paste
- 3 tsp yellow mustard seeds
- 1 tsp black mustard seeds
- 2 tbsp curd whipped
- 7-8 green chillies slit
- 1/4 tsp turmeric powder (just for that gorgeous golden color !!)
- 1/2 tsp red chilli powder
- 4 tbsp mustard oil
- 1 tsp sugar
- salt to taste
- 1 tbsp coconut freshly grated, for garnish
- banana leaves optional
- Lightly mash the chana. Keep aside.
- Soak yellow and black mustard seeds in warm water for 15 minutes. Drain the water, grind to a smooth paste with 3-4 green chillies.
- In a bowl, take the mashed chana, coconut paste, whipped yogurt, turmeric powder, red chilli powder, rest of the green chillies , 3 tbsp mustard oil, salt and sugar. Give it a hearty mix.
- Adjust seasonings, keep aside for 15 minutes.
- Take a tiffin box, layer with a banana leaf. Add the chana mix, cover with another banana leaf. Cover the box with the lid.
- Steam over medium heat for 8 to 10 minutes.
- Finish off with the freshly grated coconut and a drizzle of mustard oil.
- Serve hot with rice.