💛 Ingredients 💛
For chana masala:
4 cups chickpeas, soaked and boiled
1 potato, boiled and smashed
3 tomatoes, crushed or puree
3 tablespoons butter
2 tablespoons oil
1 bay leaf
1 teaspoon ginger
1/2 teaspoon kasuri methi (rubbed with hands)
3 tablespoons coriander, chopped
3 cups water (or as needed)
Masala:
1 tablespoon chili powder
1/4 teaspoon turmeric powder
1/4 tablespoon coriander powder
1/4 tablespoon roasted cumin powder
1/2 tablespoon kitchen king masala
1 tablespoon chole masala
Pinch of amchur powder (optional)
Salt to taste
For cups:
Combine the following to make a dough, cover, and rest it for 15 minutes:
2 cups all-purpose flour
2 tablespoons wheat flour
1/4 cup yogurt
4 tablespoons oil
Pinch of salt
Pinch of soda bi carb
Water to make the dough
💚 Instructions 💚
For chana masala:
In a pan, heat butter and oil.
Add bay leaf, ginger paste and all the masalas.
Saute for 1 minute.
Add tomato puree slowly while stirring constantly.
Let it cook for 5-7 minutes.
Now add mashed potatoes and rubbed kasuri methi.
Add boiled chickpea, coriander and cook for 5 minutes.
For cups:
Preheat the oven on 180 degree C.
Now spray the tart mold with oil.
Roll the dough into a big chapati, then cut small rounds with the help of a cookie cutter and transfer them into the tart mold.
Press gently from all the corners making a cup shape.
Now poke holes in the cups with the help of the fork.
Fill the tart with rice to add weight.
Bake them for 20 mins or until golden.
Remove and let it cool.
Assembling:
In a serving plate, put a cup.
Fill it with 1-2 tablespoons of chana masala.
Garnish it with coriander and few drops of lemon if you like.
Serve as an appetizer or side dish.