Khasta Puri and Channe Jaisalmer Ke

It’s well past the deadline and I was still scrambling to make something for this month’s RCI, featuring Rajasthani Cuisine. I emailed a friend asking her for Rajasthani recipes and she gave me three, all of which required some additional shopping to the pantry or the refrigerator. So I decided to look online and try the first few dishes which appealed to me, and I came across Khasta Puris and Jaisalmer ki Chane. I was waiting to use a packet of black chana which has been sitting in my pantry for quite sometime now, fortunately I found very good use for it.

Channe Jaisalmer Ke

You will need:

1 cup Black Channa (Chickpeas)
3 tbsp Ghee
3 Green Cardamoms
4 Cloves
1 inch pc Cinnamon
1 tsp Cumin seeds
¼ tsp Asafoetida
1 onion chopped
½ tsp Turmeric powder
2 tsp Chaat Masala powder
1 tsp Chilli powder
1 tsp Garam Masala powder
2 tsp Corriander powder
Salt to taste
3-4 Green chillies chopped
1 ½ cups Yoghurt (plain)
2 tbsp Besan (gram flour)

Soak the black channa in water overnight. Drain and pressure cook the next day with sufficient water till cooked through. Drain and set aside.

Heat ghee in a pan. Add cumin seeds, cardamoms, cloves and cinnamon. When the cumin begins to splutter, add the chopped onions and chopped green chillies. Saute till onions are soft and transparent.

In a medium bowl, blend the yoghurt, besan,chilli powder, garam masala, chaat masala and turmeric. Make a smooth paste.

Add this to the pan and mix well. Add a cup of water and stir to combine. Bring to a boil and then lower heat and let simmer for a minute. Add the boiled, drained black channa. Season with salt. Bring to a simmering boil, add water if required. Serve hot with Khasta Puris.

Khasta Puris

You will need:

1 Cup Maida (All purpose Flour)
1 tsp Ajwain
3 tsbp Oil
Salt to taste
Water as required
Oil for deep frying

In a bowl, combine the flour, salt, ajwain, oil and water as required to make a soft dough. Cover and let sit for an hour.

Roll out into pooris and deep fry till light brown on each side. Drain excess oil on paper towels and serve hot with Channa.

This is my contribution to RCI:Rajasthan hosted by Padma of Spicy Andhra.