Baked Channa

Published under: Curries and Gravies

White Kabuli Channa – 1 cup
Onion – 2, chopped
Oil – 2 tblsp
Salt – to taste
Pepper Powder – to taste
Chilli Powder – to taste
Potatoes – 2, cubed and deep fried

Grind Together:
Coriander Leaves – 1 bunch
Mint Leaves – 1 bunch
Green Chillies – 4
Cumin Seeds – 1 tsp
Sugar – 1 tsp
Salt to taste
Lime Juice from 1 Lemon

For Sweet and Sour Sauce:
Channa Water – 1 cup
Tamarind – small lime sized
Jaggery – small lime sized
Salt – 1/4 tsp
Chilli Powder – 1/2 tsp

1. For the sweet and sour sauce, take tamarind juice, add jaggery, chilli powder and salt.
2. Boil until thick and glossy.
3. Soak channa overnight and pressure cook.
4. Heat oil and fry onions till brown.
5. Add channa, pepper powder, chilli powder.
6. Remove from fire.
7. Grease a baking dish.
8. Arrange the channa over it.
9. Put the ground chutney and fried potato cubes on top and add a layer of the remaining channa.
10. Pour sweet and sour sauce over it and bake for 20 to 30 minutes in medium heat.
11. Serve with finely cut onions and coriander leaves.

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