- vegetable oil, as needed
- 1 teaspoon cumin seed
- 1 large onion, finely chopped
- 1 tablespoon gingerroot, chopped
- 2 cloves garlic, chopped
- 2 medium tomatoes, chopped
- 1 tablespoon chaat masala ( I used Shan, which I love)
- 1 teaspoon ground coriander seed
- 1 teaspoon ground cumin seed
- salt, to taste
- about 1 teaspoon sugar
- 1/2 teaspoon cayenne pepper powder
- 1/4 teaspoon ground cardamom seeds
- 2 cans (about 15 ounce each) garbanzo beans, rinsed and drained
- 1 cup water, more as needed
- handful chopped fresh cilantro
- lime, for garnish
Heat oil in a large skillet and sizzle cumin seed, about 30 seconds. Add onion, gingerroot and garlic; fry until onion becomes golden brown. Add in chaat, coriander, cumin, salt, cayenne and cardamom and fry a few minuts, adding water if needed to keep from burning. Add in tomatoes, lower heat and continue frying until mixture reduces and oil separates, again adding bits of water as needed to keep from burning. Stir in garbanzo beans and water. Simmer until sauce thickens, and at this point, add in a bit more water with sugar and continued cooking again until thickened. Sprinkle with cilantro and squeeze a little lime juice over the top. Enjoy!
I also made some Masala Poori's I adapted from Betty Crocker's Indian Home Cooking... I don't know why, but any time I try to make masala poori's they don't puff up like the plain ones. I don't know if it is because of the addition of spices, onions and such or if it's the oil I add in to the flour mixture before adding water... Either way, they still taste great!
Ingredients for Masala Poori:
- 2 cups duram atta flour
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped cilantro
- 1 teaspoon cumin seed
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 2 tablespoons vegetable oil
- about 1/3 cup warm water
- vegetable oil, for deep frying
Mix all ingredients except the 2 tablespoons of oil and water in medium bowl. Add 2 tablespoons of oil. Rub flour mixture and oil between palms and fingers about 1 minute or until mixture looks like course bread crumbs. Stir in warm water, 2 tablespoons at a time, until dough leaves the side of bowl and forms a ball. The dough should not be sticky or dry.
Knead dough in bowl for 2 - 3 minutes or until dough becomes smooth and pliable. Brush with oil and wrap with plastic wrap. Set aside for 30 minutes.
Heat oil in a small deep frying pan until a drop of dough sizzles and rises to top. Divide dough into 10 equal pieces and keep covered.
Roll each piece of dough into 3 - 4 inch circle on lightly floured surface (or dip the ball in flour and keep adding bit by bit to keep from sticking.) Place the dough in hot oil and with the back of a slotted spoon, gently submerge dough in oil until it puffs up. Turn once and fry about 30 seconds until golden brown. Remove from oil and drain on paper towels. Repeat and enjoy!