Indian
Indian - Curries and Gravies
Pani Puri
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cup dried chickpeas, soaked overnight
- • 2 tbsp oil
- • 1 tsp cumin seeds
- • 1 large onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, pureed
- • 1 tsp coriander powder
- • 1 tsp chana masala powder
- • 1/2 tsp dried mango powder (amchur)
Preparation Steps
1
Phase 1
Pressure cook the soaked chickpeas with salt until fully soft.
2
Phase 2
Heat the oil and splutter the cumin seeds.
3
Phase 3
Sauté the onion until golden, then add the ginger-garlic paste until fragrant.
4
Phase 4
Add the tomato puree, coriander powder and chana masala and cook until the oil separates.
5
Phase 5
Add the chickpeas with their cooking liquid and simmer 15 minutes, mashing a few to thicken the gravy.
6
Phase 6
Stir in the amchur and serve with bhature or rice.