Authentic Himachali Chana Madra with Warm Bhaturu Bread
Indulge in a rich and aromatic Himachali delicacy featuring boiled chickpeas simmered in a luscious, spiced yogurt gravy. Best enjoyed warm with fluffy, golden bhaturu bread for a comforting meal.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add cumin seeds, green cardamom, black cardamom, cloves, cinnamon, and asafoetida, letting them splutter.
2
Add the ginger-green chili paste and sauté for a minute on low heat until the raw aroma disappears.
3
In a small bowl, mix turmeric, red chili powder, coriander powder, and fennel powder with a splash of water to form a paste, then add it to the pan.
4
Cook the spices in the ghee until fragrant, stirring continuously to prevent burning.
5
Lower the heat completely and gradually pour in the whisked curd, stirring constantly to prevent curdling.
6
Stir in the roasted gram flour to help thicken the gravy and add richness.
7
Add the boiled chickpeas along with salt and one cup of water, mixing well to combine everything.
8
Simmer the gravy on low heat for 15 to 20 minutes until the oil separates slightly and the flavors meld into the chickpeas.
9
Garnish with freshly chopped coriander leaves and serve hot alongside freshly made bhaturu bread.
Ingredients
2 cups boiled chickpeas (kabuli chana)
1.5 cups thick whisked curd (yogurt)
2 tbsp ghee
1 tsp cumin seeds
2 green cardamoms
1 black cardamom
2 cloves
1 small cinnamon stick
1 pinch asafoetida (hing)
1 tsp ginger-green chili paste
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder
1 tbsp coriander powder
1 tbsp fennel powder (saunf)
1 tbsp roasted gram flour (sattu or besan)
Salt to taste
1 cup water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.