Authentic Himachali Chana Madra with Makki Roti
A traditional festive delicacy from the hills of Himachal Pradesh featuring tender chickpeas simmered in a rich, spiced yogurt gravy. Best paired with rustic cornflat bread for a hearty, comforting meal.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add whole spices including cumin seeds, cardamom, cinnamon, cloves, and bay leaf until they crackle.
2
Add the ginger-garlic paste and sauté until the raw aroma disappears.
3
Lower the heat completely and slowly add the whisked yogurt, stirring continuously to prevent curdling.
4
Add fennel powder, coriander powder, turmeric, and red chili powder, cooking the gravy until the oil begins to separate.
5
Stir in the roasted gram flour mixed with a little water to thicken the gravy, then add the boiled chickpeas and salt.
6
Simmer on low heat for 15 minutes so the chickpeas absorb all the rich yogurt flavors.
7
Prepare the makki roti by kneading corn flour with warm water, rolling them out, and cooking on a hot tawa with a little ghee.
8
Serve the hot Chana Madra alongside freshly made Makki Roti.
Ingredients
2 cups boiled white chickpeas
1.5 cups whisked thick yogurt
2 tablespoons ghee
1 teaspoon cumin seeds
2 green cardamoms
1 inch cinnamon stick
2 cloves
1 bay leaf
1 tablespoon ginger-garlic paste
1 teaspoon fennel powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon kashmiri red chili powder
1 tablespoon roasted gram flour
Salt to taste
2 cups corn flour for makki roti
Warm water as needed
*This AI-generated recipe may contain inaccuracies.