A specialty from my home town, This is a famous dish in Delhi. The aloo channe ki subji is really lip smacking and is served with either Kachauri, samosa or Crispy fried bervi poories!!
This preparation is for 3 persons
Ingredients:
For Bervi poori
1 cup wheat flour
1/2 cup split black gram (urad daal- white)
1/2 teaspoon fennel seeds(saunf)
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder(lal mirch )
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon black salt (kaala namak)
1/2 teaspoon asafeotida(hing)
salt according to taste
2 tablespoon ghee/oil
Method:
Wash and clean the lentil. Soak it for about 2 hours in lukewarm water.
Drain the excess water and ground it into paste. Use little water if required.
Heat oil/ghee in a kadahi and put hing, jeera and saunf. When they start to crack, add the lentil paste and saute it for 5 minutes on low flame. Keep stirring continuously
.
Add all the spices (mentioned above) to this paste and saute again for 2 more minutes.
Remove from the heat and let it cool.
Add this urad daal paste to the wheat flour and knead .Use very little water for kneading(just to sprinkle)
Keep the prepared dough aside covered with a lid for 5 min
. Make small balls( will get about 10 -12) out of this dough and roll it into a round shape of 10cm .
Heat oil for deep frying and when heating is appropriate, add the poories and fry from both sides till they turn golden brown in color.
Brevi poories are ready!!
For Aloo chane ki sabji:
1 cup Bengal gram(kaala channa)
2 medium sized potato
2 medium sized tomato(nicely cut into small pieces)
1 green chili(nicely chopped)
1 teaspoon ginger chopped and crushed
1 teaspoon fenugreek seeds(methi daana)
1teaspoon black salt(kaala namak)
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(aamchoor)
1 teaspoon cumin powder( bhuna jeera)
1/2 teaspoon asafeotida(hing)
2 tablespoon ghee
2 cup water
salt according to taste
Method:
Wash and soak the kaala channa overnight. Boil the potatoes and channa.
In a kadahi, heat ghee and add hing & methi danna. To this add ginger and chili. Saute them for few seconds.
Add tomatoes and saute again till they become more tender. To this add all the spices mentioned above and mix well.
Add the boiled channa and potatoes and mash a little with help of a big spoon or masher. Mix well with other ingredients. Add water and let this gravy boil for 10 more minutes on low flame.
Aloo chane ki subji is ready. Serve and enjoy with Bervi poories!!!
Optional notes:
One can also add chopped coriander leaves orKasuri methi(dry fenugreek leaves) to enhance the taste of the poories.
Also one can add a teaspoon of Chaat Masala to increase the tangy taste of the subji
1/2 teaspoon fennel seeds(saunf)
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder(lal mirch )
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon black salt (kaala namak)
1/2 teaspoon asafeotida(hing)
salt according to taste
2 tablespoon ghee/oil
Method:
 |
| Urad daal soaked |
Wash and clean the lentil. Soak it for about 2 hours in lukewarm water.
Drain the excess water and ground it into paste. Use little water if required.
Heat oil/ghee in a kadahi and put hing, jeera and saunf. When they start to crack, add the lentil paste and saute it for 5 minutes on low flame. Keep stirring continuously
 |
| Frying the paste of urad daal |
Add all the spices (mentioned above) to this paste and saute again for 2 more minutes.
Remove from the heat and let it cool.
 |
| Urad daal paste after roasting for 5 minutes |
Add this urad daal paste to the wheat flour and knead .Use very little water for kneading(just to sprinkle)
Keep the prepared dough aside covered with a lid for 5 min
. Make small balls( will get about 10 -12) out of this dough and roll it into a round shape of 10cm .
 |
| Rolling poories with help of poori machine |
 |
| frying Bervi poories |
 |
| Crispy Bervi poories |
For Aloo chane ki sabji:
 |
| Boiled channa and potatoes with chopped tomatoes |
1 cup Bengal gram(kaala channa)
2 medium sized potato
2 medium sized tomato(nicely cut into small pieces)
1 green chili(nicely chopped)
1 teaspoon ginger chopped and crushed
1 teaspoon fenugreek seeds(methi daana)
1teaspoon black salt(kaala namak)
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(aamchoor)
1 teaspoon cumin powder( bhuna jeera)
1/2 teaspoon asafeotida(hing)
2 tablespoon ghee
2 cup water
salt according to taste
Method:
Wash and soak the kaala channa overnight. Boil the potatoes and channa.
In a kadahi, heat ghee and add hing & methi danna. To this add ginger and chili. Saute them for few seconds.
Add tomatoes and saute again till they become more tender. To this add all the spices mentioned above and mix well.
Add the boiled channa and potatoes and mash a little with help of a big spoon or masher. Mix well with other ingredients. Add water and let this gravy boil for 10 more minutes on low flame.
Aloo chane ki subji is ready. Serve and enjoy with Bervi poories!!!
Optional notes:
One can also add chopped coriander leaves orKasuri methi(dry fenugreek leaves) to enhance the taste of the poories.
Also one can add a teaspoon of Chaat Masala to increase the tangy taste of the subji
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