Monday, March 17, 2014

Amritsari Channa MATTHI

Amritsari Channa MATTHI





1/2 kg. all purpose flour i.e. maida
1 tsp. Salt
1 tsp. ajwain
3/4 cup Oil to make dough
whole black peppers
Water to make dough
Oil for frying


Mix salt and ajwain in the maida. Add oil. Mix the oil well into the flour. Oil should be evenly mixed into the flour. To test if you have added sufficient oil, take some mixture in your hands and close your hands, then open them, mixture should retain the shape.

 Now knead it into a hard Dough.
. Now cover it with wet paper towel/cloth. Leave it for 15 minutes. Divide Dough in Balls .
 Now Roll ball into  small rotis. Cut in Diagonal shape . Put some marks on it using a knife (to prevent it from rising like a puri). Insert one or two whole black peppers into the matthis. Deep fry.
When cool store in air tight Container





2 cups dried chickpeas

Black Cardamom 1

Cinnamon stick 1/2 inch

1/2 - 1 cup vegetable oil

2 tsp cumin seed

4 medium, diced onions

2 tbsp diced ginger root

4 diced green chilies

4 medium tomatoes (chopped)

2 tsp turmeric

 1 tsp coriander powder

2 tbsp garam masala

2 tbsp salt 

1 amla or Gooseberry for black colour


  • Soak the chickpeas wityh amla in it  in four litres of water overnight.

  • Drain rinse and pressure cook soaked chickpeas and whole  Amla /Gooseberry, Cinnamon and Black cardamom in approximately 4 litres of water and 1 - 2 tbsp of salt. .

  • After Boiling take out Amla/Gooseberry and discard.

  • Chop four medium onions

  • Chop the fresh peeled ginger root

  • Chop four chillies for a mildly spicy flavour.

  •  Heat oil and add cumin seed and roast until releases its aroma and seeds begin to darken and pop.

  • Add the diced onions and ginger root to fry in the cumin flavoured oil. When onions are pink , add green chillies and sauté until onions and green chillies are slightly browned.

  • When onions have browned, add tomatoes and sautee till mashed and evenly cooked.

  • Add salt,  turmeric, red chilli powder, coriander powder and garam masala

  • . Add boiled Chickpeas along with stock and whole spices.

  • Cook at low flame till all masala blends with Chickpeas.




Put Channa in a bowl and Break Matthi in it. Garnish with chopped onion, green chillies and Pickle of your choice

No comments:

Post a Comment

Arbi ke kabab

Fasting Day #2 Arbi ke kabab The fasting is feasting actually. You cook those dishes you never do regular Here's arbi ke kabab Ingre...