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Chickpeas 2 Ways: Channa Masala & Papri Chaat

Chickpeas 2 Ways: Channa Masala & Papri Chaat

Chefs Nakul Mahendro and Arjun Mahendro of Badmaash restaurant in Los Angeles are in the kitchen demonstrating how to make chickpeas in two different ways.
Ingredients for Onion Masala
  • 2 Tbsp Oil

  • 1 small bloom Bay Leaves

  • 1/4" pc Cinnamon

  • 1 tsp Cumin Seed 

  • 1.5 Tbsp (fry) Ginger Minced

  • 
1 Tbsp Garlic Minced
  • 1 Tbsp Serrano Chili Minced
  • 1.5 qt Onions diced small

  • 1.5 Tbsp Salt

  • 2 tsp
 Turmeric Powder

  • 1 Tbsp Cumin Powder
  • 1 Tbsp Coriander Powder
 (Saute well)
  • 
1 tsp Red Chili Powder
  • 1.5 qt Fresh Ripe Tomato Diced (Cook to break down & evaporate liquid)
Ingredients for Chana Masala
  • • Chick Peas 
1 x 28oz Can
  • • Roasted Fenugreek 2 Tbsp
  • • Chat Masala
 1 Tbsp
  • • Salt
1 tsp
  • • Water 1 cup

Directions:


1. Heat oil in a large heavy bottom pan.


2. Add Bay leaf & Cinnamon to give aroma, then add Cumin to sizzle.


3. Now add minced Ginger, Garlic, Serrano chilies & saute until cooked & oil separates.


4. Add Onions & salt, saute well till golden brown.


5. When ready, add Turmeric powder followed by Cumin, Coriander & Chili powder. Mix & cook.


6. Add diced tomatoes, cook till they break down & water evaporates.


7. Use hand held immersion blender & blend half of this mixture, mix well.


8. Add can of Chick Peas along with liquid in the can.


9. Add Fenugreek, Chat Masala, Salt & Water.


10. Turn on the heat & bring to a boil, allow to cook for 3 to 5 minutes.


11. Adjust heat to a rolling boil & allow to cook for about 10 - 15 mins.


12. While this all is happening, crush some chick peas to make it of thick consistency.


13. Take off the heat & allow to cool, store & use as required.


14. To serve heat as required, add fresh chopped tomatoes, sliced cilantro stems & garnish with cilantro leaves.


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