Bengali Channa Recipe (Snack from Bangladesh)
Bengali Channa is a mouth watering snack, It is an important snake during ramadhan, not only in Bangladesh but also in India and Pakistan.
http://commons.wikimedia.org/wiki/File:Channa_Fry.JPG
Igredients
- 1. Kala Channa (Bengal gram) soaked overnight with 2 teaspoon of baking soda 250 g
- 2. Garlic crushed 1 small pod
- 3. Ginger crushed 2 inch long piece
- 4. Onion chopped 2 medium size
- 5. Tomatoes chopped 2 medium size
- 6. Tamarind 25 g soaked in water (Remove seeds)
- 7. Lemon juice for garnish 2-3 teaspoon
- 8. Green coriander leaves/Mint leaves a few for garnish
- 9. Tomotoes/onion 1 each small size finely chopped for garnish
- 10. Green chillies chopped for garnish
- 11. Spices: Salt to taste, Chilli 1 teaspoon, turmeric 1/2 teaspoon, cumin powder 1/2 teaspoon, coriander powder 1/2 teaspoon, garam masala 1/2 teaspoon, black pepper 1/2 teaspoon
- 12. Oil 2-3 tablespoon
Cooking procedure:
- 1. Boil soaked channa with garlic, ginger, onion, tomatoes, Tamarind water and spices with enough water (2 - 3 glass) on medium flame (45-90 minutes)
- 2. When channa becomes tender evaporate water on high flame, then add oil and fry for 3-4 minutes while stirring.
- 3. At last sprinle garnish and simmer for 2-3 minutes.
- Delicious and tangy Bengali channa is ready to serve.
