Spicy Curried Chickpeas
andFried Bread
By Anand Lila devi dasi
Ingredients
Chickpeas:
Preparation
1)Wash and
drain the chickpeas; soak them in water for
6-8hours.
2)Cook the chickpeas in water with bay
leaf,in a saucepan till butter soft but not broken. Remove from
heat.
3)Drain the chickpeas; discard the bay
leaves, reserving the liquid.
4)Process the tomato, ginger and green
chilies to a smooth puree in a blender.
5)Combine all the dry spices and keep
aside.
6)Heat ghee/oil in a saucepan; add cumin
seeds, when they darken a few shades, remove the pan from the heat
and add the dry spice mixture, saute for 1 minute. Bring the
payback to heat. Pour the tomato, ginger and green chili puree over
the spice mixture. Add the tomato paste and salt. Cook till
ghee/oil separates from the tomato spice mixture. Add the chickpeas
and enough reserving water; bring it to a boil, reduce the heat to
low, cover and simmer until the gravy reduces
to a thick sauce. Sprinkle the finished dish
with fresh coriander leaves
Ingredients
Fried Bread:
Preparation
1)Combine the flour, salt and baking
soda.Making a well in the center,add the yogurt and oil. Adding
enough water knead the dough until it is smooth and pliable. Cover
with a damp cloth and keep it aside for1-3 hours to
rest.
2)Knead the dough again for a few moment
sand divide it into 15 equal parts; roll out each one on a greased
board with the help of a rolling pin, to a circle of about 4 inches
in diameter.
3)Heat oil in a deep frying pan or
wok;carefully slip the breads in hot oil, one at a time. The bread
will first sink to the bottom of the pan but will quickly rise to
the surface. Press the bread lightly with the back of a slotted
spoon, until it puffs up. When the bread is pale brown from lower
side, turn it carefully to other side so that both sides are of
same color; drain on paper towels and keep warm while you fry the
remaining breads. Serve them with curried chickpeas.
Serves
4-5
