Authentic Himachali Chana Madra V6 with Warm Bhaturu Bread
Experience the rich and comforting flavors of traditional Himachal Pradesh with this slow-cooked chickpea delicacy simmered in a spiced yogurt gravy. Perfectly paired with fluffy fried bhaturu bread, it is a celebratory dish that warms the soul.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Whisk the yogurt well in a bowl until smooth and set aside.
2
Heat ghee in a heavy-bottomed pan and add cumin seeds, black cardamom, green cardamoms, cloves, and cinnamon stick until aromatic.
3
Add ginger paste and sauté for a minute on low heat.
4
Lower the flame completely, slowly pour in the whisked yogurt while continuously stirring to prevent it from curdling.
5
Add turmeric powder, red chilli powder, fennel powder, and dry ginger powder to the yogurt mixture.
6
Simmer the gravy on low heat, stirring occasionally, until the oil separates from the yogurt.
7
Add the boiled chickpeas along with a little water and salt, mixing well into the gravy.
8
Cover and simmer for 15 minutes so the chickpeas absorb all the rich flavors.
9
Garnish with roasted cashews and raisins, then serve hot with warm bhaturu bread.
Ingredients
2 cups boiled white chickpeas
1.5 cups full-fat plain yogurt
2 tablespoons ghee
1 teaspoon cumin seeds
2 black cardamoms
3 green cardamoms
2 cloves
1 small cinnamon stick
1 teaspoon ginger paste
1 teaspoon fennel powder
1/2 teaspoon dry ginger powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
2 tablespoons chopped cashews and raisins
Salt to taste
Warm bhaturu bread for serving
*This AI-generated recipe may contain inaccuracies.