A delightful Gujarati winter specialty made with fresh green chickpeas. This semi-dry curry has a tangy and savory flavor profile, perfect to enjoy with hot rotis or phulkas. A simple and wholesome meal ready in minutes.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
257cal
9gprotein
29gcarbs
14g
Ingredients
300 g Green Chickpeas (Fresh or frozen, shelled)
3 tbsp Oil (Any neutral oil like sunflower or groundnut)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Protein-packed lila chana shaak with crispy puri - a delicious comfort food treat!
This gujarati dish is perfect for dinner. With 682.5699999999999 calories and 17.75g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Salt (Or to taste)
0.25 cup Curd (Whisked until smooth)
0.5 cup Water
1 tsp Sugar (Optional, for authentic Gujarati taste)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Tempering (Vaghar)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add mustard seeds and cumin seeds. Allow them to crackle for about 30 seconds.
Add the asafoetida and sauté for a few seconds until fragrant.
2
Sauté Aromatics and Build Masala Base
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
Add the tomato puree and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
3
Add Spices and Green Chickpeas
Add all the dry spice powders: turmeric, red chili, coriander, cumin, and salt. Mix well and cook for 1 minute.
Add the shelled green chickpeas (lila chana) to the pan. Stir to coat them evenly with the masala.
Pour in 1/2 cup of water, mix, and bring the mixture to a simmer.
4
Cook the Shaak
Cover the pan with a lid and reduce the heat to low-medium.
Let it cook for 10-12 minutes, or until the chickpeas are tender but still hold their shape. Stir once or twice in between to prevent sticking.
5
Finish and Garnish
Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously to prevent it from curdling.
Add the sugar (if using) and mix well. Allow it to simmer gently for 2-3 minutes for the flavors to meld.
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves.
6
Serve
Serve the Lila Chana nu Shaak hot with phulka, roti, or paratha.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
