We are starting the second week of Blogging Marathon # 22. I have decided to cook with Chickpeas. The condition for this theme is, the recipe should showcase dishes that are made with Kabuli chana, Chana dal, Kali chana etc. However we can’t use Besan or Chickpea paste as in Hummus.
The recipes can fall under any category, like rice, Indian bread etc. My idea was to create dishes that can serve as wonderful options for kids. For day 1, I made these wraps with Pindi Chole and trust me, the gravy was so delicious. The wraps are made the same way as I had done with Paneer Frankie and kids simply love it.
As expected Konda and Peddu loved it, Chinnu though loves chana refused to touch it. I guess it will take a while before he gets himself taste new dishes.
With Diwali just short of three days, I thought it’s finally time for me to make some diwali dishes. Somehow I couldn’t get myself prepare much. It’s a long vacation for the kids and they are pretty excited about the vacation. They have got their firecrackers though it’s been years since I have actually played with them, as tradition demands we simply got them. I feel pain seeing those crackers being fired, feel we are literally burning money. Anyway that’s my opinion and didn’t want to hamper other’s joy. After all we had our share of fun during our childhood and hope my kids learn and will follow these thought processes when they grow up.
Now for a Saturday that’s not so peaceful with carpentering work going on the background, I try hard to concentrate and get this post published. Hope you enjoy the Pindi Chole Wrap for a more relaxed day.
The speciality that I found in this wrap was the chole dish itself as the masala was quite different and the chat masala infused onion juliennes. I adapted this from Tarla Dalal
Step by Step Recipe
Pindi Chole Roll
For The Pindi Chole Stuffing
Kabuli Channa – 3/4 cup
Channa Dal – 2 tsp
Black cardamon – 1
Teabag / Leaf – 1 tsp / 1 no
Oil – 2 tbsp
Cinnamon – 1″ stick
For the Sauce
Onions – 3/4 cup chopped
Tomatoes – 3/4 cup chopped
Pomegranate powder 1 1/2 tsp
Ginger, grated – 1 tsp
Green chillies 3 long
Coriander powder – 1 tsp
Chilli powder – 1/2 tsp
Garam masala – 1/2 tsp
Chole masala – 3/4 tsp
Salt to taste
Onion rings – 1 cup
Chaat masala – 1/4 tsp
Rotis – 4 rotis
Finely chopped coriander – 2 tbsp
How to make the Pindi Chana Wrap
To make the wraps, please refer Paneer Frankie recipe for details. Once all the rotis are made, keep it aside.
For the pindi chole stuffing
Wash and soak the kabuli chana and chana dal for 6 to 8 hours or overnight.
If you are using tea leaves, then take that in a muslin cloth and make a tight bag making sure the leaves don’t come out.
Drain the water from channa, wash again. Add the channa, add big cardamom, cinnamon and teabag and pressure cook on a high flame for 3 whistle with enough water to cover
Lower the flame and pressure cook for another 3 whistles. Once the pressure releases, remove the cardamom, cinnamon and teabag.
In a non stick pan, add the onions and sauté till they turn translucent.
Add the pomegranate powder and cook on a medium flame till the onions turn dark brown, while stirring continuously
Now add the tomatoes, grated ginger, chopped green chillies and sauté on a medium flame for another 5 minutes.
Next add the chili powder, coriander powder, and garam masala and cook on a medium flame till the tomatoes are cooked and oil comes out on sides.
Add the cooked kabuli chana, chana masala, salt and mix well.
Cook on a medium flame for another 3 to 4 minutes till the liquid dries up. Keep aside. The gravy should be more on dry side. Finally garnish with finely chopped coriander leaves.
How to make the Wraps
While the rotis are still hot, grease with butter, sprinkle coriander leaves, followed by onion julinnes, then place enough pindi chole in the center as row.
From the bottom, flip over and close. Then on the sides close the roti over each other and roll tightly in. Wrap a tissue paper and serve immediately
Though making wraps this way, you may end up with the filling dropping out. Better way would be to half cook the wraps and completely cover with the filling and cook again. However that way you may end up with thick rolls sometimes.