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Chhanar kalia

Girish Bhawan er Chanar Kalia | Chanar Kalia

Chanar Kalia. Homemade Chana caressed with a hint of mace and nutmeg and oodles of love. Fried to a gorgeous golden. Cooked in a curry perfumed with asafoetida, ginger and whole spices. Food heaven !!!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Bengali

Ingredients
  

For Chhanar Kofta

  • 200 g homemade chana
  • 1/2 tbsp plain flour
  • 1/2 tsp kashmiri red chili powder
  • 1/4 tsp baking powder
  • a pinch of nutmeg powder
  • a pinch of mace powder
  • 1/2 tsp salt
  • 1 tbsp a dollop of ghee
  • oil for frying

For Chhanar Kalia

  • 1 tomato pureed
  • 1/3 cup yogurt whipped
  • 4 tbsp cashewnut paste
  • 1 tsp ginger paste
  • 1/4 tsp cumin sees
  • 2 green cardamom
  • 2 bay leaves
  • 2 cloves
  • 1 one inch cinnamon
  • 1/4 tsp asafoetida or hing
  • 1 tsp turmeric powder
  • 1 tsp kashmiri red chili powder
  • 1/4 tsp garam masala powder
  • 8-10 green chilies slit
  • 2 tbsp mustard oil
  • 2 tbsp ghee
  • 1 tsp sugar
  • salt to taste

Instructions
 

For Chanar Kofta

  • Take the chana in a bowl, crumble it using your fingers. Add the flour, 1/2 tsp ghee, Kashmiri red chili powder, baking powder and mace-nutmeg powder to the crumbled chana.
  • Knead well till the dough comes out of the bowl smooth and your palm looks oily. About 8-10 odd minutes of exercise I would reckon.
  • Grease a dish with a little ghee. Spread the above mixture on the dish, about 6-7mm of thickness. Allow it set for a while. Cut into square shape.
  • Heat oil and remaining ghee in a pan, fry the chana koftas till a gorgeous golden. Keep aside on a kitchen absorbent towel.

For Chanar Kalia

  • Add 2 tbsp oil and 1 tbsp ghee in a pan. When smoking hot, throw in the bay leaves, cumin seeds, hing, crushed cardamom, cinnamon and cloves, allow the spices to splutter.
  • When the spices start to release their aroma, stir in the tomato puree, sprinkle a little salt and saute till the tomatoes are cooked.
  • Now add the whipped yogurt, ginger paste, turmeric powder and kashmiri red chili powder, cook for 5-7 odd minutes till oil starts to release from the masala.
  • Stir in the cashewnut paste, sprinkle in the sugar, cook for another 3-4 minutes. Add 3/4 cups of warm water, give it a hearty stir, simmer for 5 odd minutes.
  • Adjust seasonings, gently place the fried chana koftas in the curry, cook for a further 2-3 minutes over a very low flame.
  • Finish with a generous dollop of ghee and a sprinkle of garam masala powder. Switch off the flame, allow to stand for 5-7 minutes. Serve hot.