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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 Method

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

Method
 

For Chanar Kofta
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. When the spices start to release their aroma, stir in the tomato puree, sprinkle a little salt and saute till the tomatoes are cooked.
  3. 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.
  4. 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.
  5. Adjust seasonings, gently place the fried chana koftas in the curry, cook for a further 2-3 minutes over a very low flame.
  6. 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.