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Chana Bhapa

Chana bhapa (Steamed paneer)

Chana, a zing of mustard, an euphoria of grated coconut, a violence of chillies, a splash of mustard oil, a mix, a patient steam. Chana Bhapa is ready !!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Main Course
Cuisine: Bengali
Ingredients Method

Ingredients
  

For Homemade Chana
  • 1.5 lit full cream milk
  • 2 tbsp vinegar
  • 2 tbsp water
For CHana Bhapa
  • 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

Method
 

For Homemade Chana
  1. Mix vinegar and water in a bowl. Keep it aside.
  2. Boil the milk in a deep bottomed pan. As it comes to a boil, switch off the flame. Add vinegar and keep stirring gently till the milk curdles. Wash
  3. Line a big strainer with muslin cloth or cheesecloth. Drain the chana and whey mixture through it. Strain the whey and wash the chana with cold water 2-3 times to remove the vinegary smell.
  4. Tie the chana in the muslin cloth and hang till all the water has drained for 45 minutes.
For Chana Bhapa
  1. Lightly mash the chana. Keep aside.
  2. 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.
  3. 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.
  4. Adjust seasonings, keep aside for 15 minutes.
  5. Take a tiffin box, layer with a banana leaf. Add the chana mix, cover with another banana leaf. Cover the box with the lid.
  6. Steam over medium heat for 8 to 10 minutes.
  7. Finish off with the freshly grated coconut and a drizzle of mustard oil.
  8. Serve hot with rice.