Chickpeas (kabuli chana),soaked | 350 grams | |
| • | Salt | to taste |
| • | Tea leaves | 1 teaspoon |
| • | Coriander seeds | 2 teaspoons |
| • | Fennel seeds (saunf) | 1 1/2 teaspoons |
| • | Dried red chillies | 2-3 |
| • | Onion | 1 medium |
| • | Ginger,roughly chopped | 1 inch piece |
| • | Cottage cheese (paneer) | 100 grams |
| • | Oil | for shallow frying |
Method
Boil the kabuli chana with salt and tea leaves tied in a potli till completely soft. Drain and reserve the cooking stock. Heat a non stick pan, add coriander seeds, fennel seeds and red chillies and roast till fragrant. Roughly chop onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool. Mash the paneer in a bowl, add a little salt and shape into small balls. Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock. Add the kabuli chana and grind, without adding any more water, till the chanas are well mashed. Transfer into a bowl. Heat a little oil on a non stick tawa. Grease your palms, take a portion of the chana mixture and spread it. Place a paneer ball in the centre and enclose it completely. Flatten slightly and place on the tawa. Make other chops in a similar manner and place on the tawa. Turn once and cook till both sides are cooked evenly. Take care not to turn them more than once. This way they will remain soft and will be melt-in-the-mouth. Serve hot.
Boil the kabuli chana with salt and tea leaves tied in a potli till completely soft. Drain and reserve the cooking stock. Heat a non stick pan, add coriander seeds, fennel seeds and red chillies and roast till fragrant. Roughly chop onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool. Mash the paneer in a bowl, add a little salt and shape into small balls. Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock. Add the kabuli chana and grind, without adding any more water, till the chanas are well mashed. Transfer into a bowl. Heat a little oil on a non stick tawa. Grease your palms, take a portion of the chana mixture and spread it. Place a paneer ball in the centre and enclose it completely. Flatten slightly and place on the tawa. Make other chops in a similar manner and place on the tawa. Turn once and cook till both sides are cooked evenly. Take care not to turn them more than once. This way they will remain soft and will be melt-in-the-mouth. Serve hot.
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