Chatpatte Kale Channe is a specialty of Jaisalmer also known as Jaiselmeri Kale Channe, this recipe I got from one of the Neeta’s Mehta’s recipe book on Rajasthani Cusine that I got from one of my dearest friend around 12-13 yrs back. I have spent my college days in Rajasthan and I am a big fan of Rajasthani cuisine be it kadhi kachori,daal-baati, papad ki sabzi or lehsun ki chutney(will be updating all recipes gradually). My kids love Kale Channe Masala where kale chane ( are cooked in onion tomato masala gravy) and enjoy it with rice but in this recipe of Chatpatte Kale Channe, kale channe are cooked in a gravy of yogurt/curd and besan(chickpea flour), it’s like the Kale Channe Kadhi but on the drier side and goes well with any of the flatbreads like Chappati, Paranthas. This time I made this for our Sunday brunch with stuffed Aloo Kulcha and trust me we all loved this combination. A hearty meal!!
Kale Channe are one of the best source of proteins for vegetarians, the rich source of fiber, minerals like iron, potassium, calcium. Fiber content helps regulate blood-sugar levels in individuals with diabetes, provides folate to pregnant women preventing birth defects, strengthens bones and aids in weight loss. These are a few of the benefits of these nutritious beans that are the powerhouse of energy and minerals!!
Let’s get to see how I make this.
Kale Channe-200 g
Yogurt- 1 cup
Besan/Chickpea Flour- 2 Tbsp
Tej Patta/Bay Leaf–1
Cinnamon stick–1 inch
Asafoetida -1/4 Tsp
Coriander Powder–2 Tsp
Garam Masala Powder–1 Tsp
Chaat Masala–1 Tsp
Turmeric Powder–½ Tsp
Red Chilli Powder-1/2 Tsp
Fresh Coriander for Garnish
Salt to Taste
Soak Kale Chane(Black Chickpeas) overnight or at least for 5-6 hrs.
Discard the water and put Chane in the pressure cooker with enough water with salt, and cook Chane till 4-5 whistles. Take off the flame and wait for the pressure to release.
Mix besan and other dry spices in yogurt/curd with little water, and keep aside. Take care that are no lumps formed.
Heat ghee in a pan and add asafoetida and cumin seeds. Let it splutter. You can use oil also, desi ghee ads a nice flavor to Indian dishes.
Add the whole dry spices(cinnamon, bay leaf, cloves, black pepper). Roast for few seconds till it gives aroma.
Add besan/ chickpea mixture to the pan and mix well. Cook for 2-3 minutes. Keep stirring.
Add chana and mix well. Add salt as per your taste and adjust the water as per the consistency you like. This time I made on the drier side with little gravy.
Garnish with chopped onions(optional) and coriander and serve hot.
we enjoyed our Sunday brunch of Chatpatte Kale Channe and Stuffed Aloo Kulchas. Try this different combination and trust me you will want to make this again.
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