Thursday, August 25, 2011

Kabuli Channa Chutney /White ChickPea Dip Indian Style

Normally Black chana or Bengal gram or Desi chana is usually seen in Indian especially South Indian recipes. But recently I tried a simple Kabuli Chana chutney from Monisha Bharadhwaj's Indian Kitchen. Kabuli Chana or lighter colour chickpeas is called so as it is a native of Afghan, North Africa and even South Europe and was introduced in India few centuries back.

White Chickpeas : 1/2 cup +

Oil:1-2 tbsp
Aniseeds: 1/4 tsp+

Onion: 1/2 cup finely chopped

Garlic: 1-2 clove minced

Chili Powder: 1/2 tsp+
Amchoor Powder (Dried Mango Powder) : 1/4 tsp+
Salt: as per taste
Sugar: a pinch

Soak chickpeas in water overnight and cook till soft.Drain and keep aside. Do not throw away the water in which it was cooked.

Heat oil in a deep pan. Add aniseeds and let it splutter. Add finely chopped onion and garlic and saute till transparent. Add in the rest of ingredients and cook for a minute.  Add cooked chickpeas and mix well. Remove from heat and cool.

Blend to a fine puree adding water (the cooked water previously set aside) if needed and serve garnished with toasted aniseeds or chopped caramelized onions.

Enjoy it as a chutney/dip with bhajias or tortilla chips.We usually associate chickpea dip with hummus but this one is Indian style chutney and goes well with chips and fritters and is definitely holds good against hummus.


Nithya said...

This is amazing. Would love its taste for sure :) Lovely dip

Cilantro said...

Looks like a delicious Indian version of Hummus. Shall try it soon.

Cilantro said...

Looks like a delicious Indian version of Hummus. Shall try it soon.

Spandana said...

Looks good... yummy!!

Priya Suresh said...

Super delicious dip, love to have some anytime..

Reshmi Mahesh said...

Delicious looking chutney..

Unknown said...

Like this indian version and adding amchoor etc. :)

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