Tuesday, 28 July 2015

White chickpeas/white chane with tandoori naan - Punjabi Cuisine

White chickpeas/white chane is type of grain which is rich in protein.They are usually cooked with gravy and eaten with chapati, rice, pooris, paranthas and naan. Here we are cooking chickpeas with tandoori naan. Naan are usually made in tandoor but we can cook it on our normal tawa too.So lets see what all we need for this recipe.


White chickpeas 2 cups (soaked overnight)
2 tsp salt , 2 tea bags and 2 cups water for boiling chickpeas
2 -3 onions
2-3 tomatoes
2 inch long ginger
2-3 green chillies
3-4 tbsp oil
1 pinch asafoetida
1 tsp garam masala
1 1/2 tsp dry mango powder/amchur powder
2 tsp coriander powder
1/2 tsp red chilli powder
Salt to taste

Ingredients for Naan :

2 cup refined flour/maida
1 tbsp oil
1/2 tsp baking soda
1 tsp sugar
1/2 tsp salt
1/4 cup curd

Method: Boil soaked chickpeas by adding salt,tea bags and water in the cooker, quantity as mentioned above.Boil it till first whistle and simmer for ten mins and switch off flame.Now blend onions,tomatoes,ginger and green chillies in mixer grinder and form smooth paste.

Heat oil in karahi i prefer iron karahi to enhance black color and increase iron content in chickpeas.Add asafoetdia and paste of onion and tomatoes to it.Cook on medium low flame by stirring in between till masala leaves oil on sides,now add all spices including red chilli,coriander powder, mango powder and garam masala.Add salt to taste. Saute all the spices and add boiled chickpeas in it, mix well and add 4-5 cups of water to form gravy, let it boil on medium flame till water get mixed properly with chickpeas and spices.You can use same water also which was used to boil chickpeas. It will take around 15- 20 mins to get proper consistency of chickpeas now u can switch off the flame. Serve it hot with breads or rice of your choice.

For making naan without tandoor firstly we will prepare dough by mixing all the ingredients in big mixing bowl with the help of hands and knead dough with little warm water and knead very soft dough.Now we will apply oil on hands and knead dough till its very shiny and greasy.It will take around 5-7 mins to make it greasy.Almost 1/2 cup of water is used for kneading this dough.Put little oil on the dough and keep it covered for 2-3 hrs at a warm place.

After 2 hrs, dough will expand. Now we will take a little flour in our palms and make big ball from dough.Make all balls from the dough and cover it to avoid drying of it.Lets heat tawa and roll one ball with help of rolling pin on rolling board by applying dry flour on it.Roll it in round or oval shape according to ur own choice.Naan shouldn't be very thin ,keep it little thick like parantha.Apply little water on top surface on rolled naan.Now put naan on hot tawa, keep wet surface down in contact with the tawa. Once it starts showing darker color on above surface, we will turn the tawa over to cook the naan directly over the flame means ur naan remains intact to tawa from one side and cook it from other side by rotating tawa to get brown spots appear.Cook till it is done, remove from tawa using spatula and apply ghee/butter of ur choice. Serve hot with ur choice of dal or vegetable. Enjoy :)

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