So You Wanna Chana? Ingredient List & Recipes

Menu: Roti/Chapathi Channa Masala

INGREDIENT LIST Produce: 1 Red Onion Fresh Ginger Root Tomato (~ 7oz to 8oz)

EQUIPMENT LIST: A bowl to make the dough A small bowl to mash the avocado or use a blender/food processor Rolling pin and a clean surface to roll them A griddle or cast iron skillet to cook rotis.

Spatula or burger turner to turn rotis on skillet A plate to place rotis and a clean to towel to wrap them

Fresh Cilantro 1 Ripe Avocado Lemon (optional, water may be substituted )

Pantry: Whole wheat pastry flour (aisle 9B) Cooking oil (aisle 2A) Neutral oil - light olive, avocado (aisle 2A) Bay Leaf Cumin seeds Ground Turmeric

Pan with a lid

Garam Masala

Potato masher or a tool to use to mash garbanzo beans slightly.

Ground Coriander

(spices can be found between aisles 9B and 10A)

Cayenne Salt

PREPARE BEFORE CLASS:

Tamarind puree (aisle 2B)

HAVE ALL INGREDIENTS PREPARED & MEASURED (Mise en place)

Brown sugar (aisle 9A)

For the Channa Masala: Drain and rinse garbanzo beans Finely chop onions Dilute tamarind paste in water and whisk Chop Cilantro Chop tomato Mince ginger ( you can use a micro plane for this)

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Garbanzo Beans (aisle 2B) Warm water

Cooking with Shankari Email: sacramentospice@gmail.com Website: sacramentospice.com Instagram: sacramentospice

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Recipes: Roti/Chapathi Channa Masala (next page)

Roti recipe yields 12 Channa Masala serves 8

ROTI/CHAPATHI INGREDIENTS: Whole Wheat pastry flour – 2 cups + ½ cup for dredging the dough in flour.

Salt, a pinch Ripe Avocado – 1, mash well to a fine paste Warm water to make pliable dough Cooking oil – 1 tsp

INSTRUCTIONS:

M

ix dry ingredients together in a large bowl. Make a well in the center, and add mashed avocado and start kneading the dough.

Start sprinkling the water in small portions and knead till it forms soft dough and the dough does not stick to your fingers.

Coat the dough with oil and cover it with plastic wrap and let it sit at room temperature for 20 minutes.

Divide the dough into 12 portions.

Work with one portion at a time. Keep the rest covered with a dry cloth.

Dredge the ball in wheat flour and roll them thin and EVENLY without applying too much pressure on a lightly floured surface.

Roll out all the balls and just when you’re rolling out the last two, heat the iron skillet/griddle.

Place rolled out dough on the griddle and wait till small bubbles appear. Turn the roti to the other side and rotate while it cooks. Lift a corner to see whether it has cooked and if it has, turn once again. You will see tiny brown spots on both sides.

As you finish cooking them, transfer to a plate, cover them with a towel until they are all ready to serve.

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CHANNA MASALA INGREDIENTS: Neutral Oil - 1 tbsp Bay Leaf -1 Cumin seeds - 1 tsp Red Onion – ½ cup chopped finely Ginger – 1 tsp, minced Tomato – 1 cup, finely chopped Salt - to taste Ground Turmeric – 1 tsp Garam Masala – 1 tbsp Ground Coriander - 1 tsp Cayenne – ¼ tsp Garbanzo Beans – 2 cans drained and rinsed Tamarind puree – 1 tsp diluted in ¼ cup water or lemon juice – 1 tbsp Brown sugar – 1 tsp Cilantro – 1 tbsp for garnish Lemon juice for Tamarind paste (water may also be used)

INSTRUCTIONS:

H

eat oil in a pan, when the oil shimmers, it is an indication that it is hot, add bay leaf and cumin seeds and once they start browning, add the onion, and ginger.

Sauté for a few minutes until onions turn translucent.

Add the chopped tomato, salt, ground turmeric, garam masala, coriander and cayenne.

Sauté for about 3-5 minutes on medium low heat, or until tomatoes lose it shape.

Cooking with Shankari Email: sacramentospice@gmail.com Website: sacramentospice.com Instagram: sacramentospice

Sprinkle some water if it sticks to the pan. Add garbanzo beans, tamarind ,brown sugar and half a cup of water (use another ¼ cup if you use lemon juice).

Using a potato masher, slightly mash the curry for added texture. You can use a blender too.

Cover the pan with a lid and let it cook for about 15 to 20 minutes on medium low. them on both sides until they are crisp. Serve with sour cream, caramelized onions and more fresh dill.

Garnish with cilantro and serve warm with rice or roti.

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