About the Recipe:
Baked Channa is a culinary marvel, combining the nuttiness of chickpeas, the crunch of deep-fried potatoes, and the zing of a sweet-and-sour sauce. This dish transforms humble chickpeas into a gourmet experience, offering a delightful medley of flavours and textures.
Why You Will Love This Recipe:
Baked Channa is a feast for the senses, with the crispy chickpeas providing a satisfying crunch, the herb chutney adding a burst of freshness, and the sweet-and-sour sauce elevating the dish to a new level of deliciousness. It’s a perfect harmony of flavours, making it a crowd-pleaser for any occasion.
Baked Channa
Cooking Tips
Let the chickpeas marinate in the coriander-mint chutney for an extra flavour boost before baking. Ensure the potatoes are deep-fried to golden perfection for that satisfying crunch. The key lies in balancing the spices, letting each element shine without overpowering the others.
Cultural Context
Baked Channa draws inspiration from the heart of Indian cuisine, where chickpeas are a culinary staple. Traditionally served during festive gatherings or as a special treat, it reflects the vibrant and diverse flavours of the region.
Serving and Storing Suggestions
Serve Baked Channa hot from the oven, garnished with fresh coriander. Pair it with steamed rice or naan, or enjoy it as a hearty snack. Leftovers can be refrigerated and reheated, maintaining their deliciousness for the next day’s enjoyment.
Other Similar Recipes
Explore the world of Indian cuisine with complementary dishes like Aloo Tikki and Chana Masala, perfect companions to Baked Channa’s rich flavours.
Nutrient Benefits
Chickpeas offer a protein punch, while the coriander-mint chutney adds vitamins and freshness. The sweet-and-sour sauce, with tamarind and jaggery, introduces antioxidants, making Baked Channa a wholesome and satisfying dish.
Baked Channa
Ingredients
- 1 cup White Kabuli Channa
- 2 Onion (chopped)
- 2 tbsp Oil
- Salt (to taste)
- Pepper Powder (to taste)
- Chilli Powder (to taste)
- 2 Potatoes (cubed and deep fried)
Grind Together:
- 1 bunch Coriander Leaves
- 1 bunch Mint Leaves
- 4 Green Chillies
- 1 tsp Cumin Seeds
- 1 tsp Sugar
- Salt (to taste)
- Lime Juice from 1 Lemon
For Sweet and Sour Sauce:
- 1 cup Channa Water
- Tamarind (small lime sized)
- Jaggery (small lime sized)
- 1/4 tsp Salt
- 1/2 tsp Chilli Powder
Instructions
- For the sweet and sour sauce, take tamarind juice, add jaggery, chilli powder and salt.
- Boil until thick and glossy.
- Soak channa overnight and pressure cook.
- Heat oil and fry onions till brown.
- Add channa, pepper powder, chilli powder.
- Remove from fire.
- Grease a baking dish.
- Arrange the channa over it.
- Put the ground chutney and fried potato cubes on top and add a layer of the remaining channa.
- Pour sweet and sour sauce over it and bake for 20 to 30 minutes in medium heat.
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Frequently Asked Questions (FAQs):
How Spicy is Baked Channa?
Baked Channa offers a mild to moderate spice level. Adjust the chilli powder according to your preference. If you enjoy a spicier kick, pair it with our “Fiery Chickpea Dip” for an extra punch.
Can I Make Baked Channa Ahead of Time?
Absolutely! You can prepare the layers in advance and refrigerate them. Just assemble and bake when ready to serve. This makes it an excellent option for party planning or busy weekdays.
What Can I Substitute for Jaggery in the Sweet and Sour Sauce?
If you don’t have jaggery, brown sugar is a suitable substitute. It provides the same sweetness and depth to the sauce.
How Do I Make the Herb Chutney Ahead?
Prepare the herb chutney a day in advance and store it in an airtight container in the refrigerator. The flavors will intensify, enhancing the overall taste of Baked Channa.
Can I Freeze Leftover Baked Channa?
While it’s best enjoyed fresh, you can freeze leftover Baked Channa. Reheat in the oven to maintain the crispy texture. Pair it with our “Chickpea Stuffed Pita” for a quick and satisfying meal.
Note: image is for illustration purposes only and not that of the actual recipe.
