Ingredients
- For the cubes -
- 200 gms chana
- 2 tablespoon chickpea powder/ besan
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon chilli powder
- 1 teaspoon ginger paste
- 1 teaspoon green chilli paste
- Pinch of salt
- Vegetable oil for frying
- For the dalna –
- 1 medium sized potato, cut into square
- 1 teaspoon whole cumin seeds
- ½ teaspoon turmeric powder
- 1½ teaspoon cumin powder
- ½ teaspoon chilli powder
- 1 teaspoon ginger paste
- 1 teaspoon garam masala powder
- 1 tablespoon ghee (optional)
- 1 tablespoon mustard oil
- Salt to taste
Directions
- Knead the chana well till your palm start feeling oil, mix in all the ingredients excepting the oil and knead once again
- Pat the chana to make a 1” thick square slab, cut into 1” cubes and let it rest for 5-10mins
- Heat about a quarter cup of oil in a skillet and fry the cubes till lightly brown, place on a kitchen paper to drain out the excess water, reserve for later
- Season the cubed potatoes with a pinch of salt and turmeric powder. In the same skillet add the cubed potatoes in the leftover oil and fry till they turn light brown, drain out the excess oil using a kitchen towel and reserve for later
- Mix all the powdered spices for dalna excepting garam masala powder, pour in water to make a thick paste
- Heat the mustard oil in a wok and put in the whole cumin seeds, as they start spluttering add the fried potatoes and pour in the spice paste mix well to coat all the potatoes. Stir till the color takes a little darker shade; turn the heat if you fear to burn the spices. Pour in about 1 ½ cup of water, season with salt
- Cook covered for about 5-7minutes till the potatoes are well done. Put in the fried chana cubes and cook for 2-3 minutes more.
- Add the garam masala powder and ghee, if you are using and serve hot with warm white rice or chapatti.
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