It’s Navratri (nine nights), when many people fast to seek the blessings of Goddess Durga. The 8/9 days of fast is closed by making a special Prashad including Suji Halwa along with Puri Chana usually on the eighth (Ashtami) or ninth (Navmi) day of Navratri.. This Prashad is served to Kanjaks, little girls seen as embodiments of Goddess Durga as per Hindu Mythology.
Here’s an easy Kala Chana (black chickpea) and Puri (made from P Mark Aatta) recipe that you can make at home.
PuriRecipe
PreparationTime: 10 Minutes
Cook Time: 30 Minutes
Recipe Servings: 4
Ingredients:
3 Cups P Mark Wholewheat Flour/Atta
1tsp clarified butter/oil
Salt and Water as required
Oil for deep frying
Method:
Take the P Mark wholewheat flour/Atta in a pan. Add salt, 1tsp ghee/oil and water (a little at a time) to make a stiff and tight dough.
Divide the dough in small rounds around 13-15, and roll into small circles with an oiled rolling pin.
Heat oil in a deep pan or kadhai.
Now add one puri(rounds) at a time in hot oil, and fry them with slotted spoon. Turn over when puffed and fry on the other side as well till golden brown.
Drain the oil and serve hot with Black Chana.
Kala Chana (Black ChickPea) Recipe
Preparation Time: 15 Minutes
Cook Time: 20 Minutes
Recipe Servings: 4
Ingredients:
2 cups Kala Chana (Black chickpeas) soaked overnight in triple the water.
1 1/2 tsp salt
1/2 tsp red chilli powder (degi mirch)
1/2 tsp dried mango powder (amchoor powder)
2 tbsp coriander powder (Dhania Powder)
1/2 tsp turmeric powder
1 black cardamom
1/2 inch cinnamon stick
1 tbsp Ghee/clarified butter/oil
1 tsp cumin seed (jeera)
Method
Soak the black chickpeas overnight. Put it in the pressure cooker with the water level being a bit above the chana level.
Add salt, turmeric powder, black cardamom and cinnamon stick in the cooker, and pressure cook it for 10-15 minutes (depending on the chana). It should be soft and chewable by then. Once done, wait for the steam to release completely, before opening.
In another pan, heat ghee/oil. Then add cumin seeds allowing it to splutter.
In a small bowl put coriander powder, red chilli and dried mango powder, then add water to mix these three and add to the hot ghee in the pan.
Now add the boiled chana/chickpeas. In another bowl take 2-3 tbsp of boiled chana and crush them nicely, before adding it again to the pan. Cook these well on medium high flame till the water has dried completely.
