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Dried Green Chickpeas Masala Bhakari Tacos

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Dried Green Chickpeas Masala Bhakari Tacos

Description

The chickpea is variously known as gram or Bengal gram, garbanzo or garbanzo bean, and Egyptian pea. Chickpea seeds are high in protein.  Chickpea is a key ingredient in hummus, Chana Masala and can be ground into flour and made into falafel. It is also used in salads and soups. The chickpea is important in Indian and Middle Eastern cuisine and in 2016, India produced 64% of the world's total chickpeas. In India, it is popularly known as Chana available throughout the year. Varity includes green, black, brown, Large white also known as Kabuli chana and used in many preparations. In this recipe I have prepared Chana masala Bhakri Tacos. This is innovative dish. I have used traditional Bhakari and Chana masala and served them in the form of tacos.  

Cooking Time

Preparation Time :9 Hr 0 Min

Cook Time : 9 Min

Total Time : 9 Hr 9 Min

Ingredients

Serves : 4
  • Dried Green Chana or Dried green chickpeas – 1 1/2 -2 cup (soaked overnight)
  • Cumin seeds – 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 4-5 nos
  • Garlic cloves – 2 crushed
  • Onion finely chopped – 1/2 medium
  • Turmeric – 1/2 teaspoon
  • Asafoetida – 1/2 teaspoon
  • Garam masala – 1 teaspoon
  • Red chili powder – 1 1/2 teaspoon
  • Tomato – 1 1/2 finely chopped
  • Finely chopped coriander leaves – 2-3 tablespoon
  • Salt - 1tsp or to taste
  • Oil – 1 1/2 tablespoon
  • Maharashtrian Coconut-Onion Curry Masala - Garlic Cloves – 11-12
  • Ginger – 3/4 inch sliced
  • Onion – roughly chopped – 2 large
  • Fresh coconut grated or thinly sliced – 3/4 coconut small
  • Dry coconut – 1/2 small
  • Oil – 1/2 tablespoon
  • Whole garam Masalas – Coriander seeds – 1 tablespoon
  • Cinnamon Powder – 2 1/2 teaspoon
  • Black cardamom – 1
  • Green cardamom – 5
  • Cumin seeds – 1 teaspoon
  • Cloves – 3-4
  • Black Peppercorns – 26-27 or 3/4 tablespoon
  • Bay leaf – 1
  • For Bhakri – Rice Flour – 1 1/2 cup (Basmati rice flour or any good quality flour)
  • Ghee/Oil – 1/2 tablespoon
  • Salt - 1/2 tsp or to taste
  • Water - 1 cup (if required more add warm water)
  • For serving – 1-2 tablespoon Taco Salsa, coconut green chutney, cream cheese
  • Chana or Chickpeas stock - 3-4 tablespoon

Directions

  • For Maharashtrian coconut-onion Masala – Dry roast each dry ingredient separately including dry coconut.
  • Remove it on a plate. Let it cool. Blend it into a fine powder. Keep aside.
  • Add oil in a non-stick pan. fry finely chopped onion until browned. Add garlic and ginger pieces. Roast it for 2-3 minutes.
  • Grind it together into a fine paste.
  • Mix dry and wet masala, salt. Blend it till it incorporates well with each other.
  • Transfer it in airtight container and store into the freezer. It stays good for a week.
  • For Dried Green Chickpeas Masala- Add salt and presser cook soaked green chickpeas or chana for 3 whistles. Let them cool. Drain keeping 1/4 cup or 4-5tbsp chana stock. Remaining stock can be used for making curry or soup.
  • Heat oil in a pan. Add mustard and cumin seeds. Let it splutter.
  • Add curry leaves. Stir.
  • Add finely chopped onion and salt. Cook till translucent.
  • Add crushed garlic. Cook till raw aroma goes away.
  • Add asafoetida, Turmeric, garam masala, red chili powder. Stir for few seconds.
  • Add 2-3 tablespoon prepared curry masala. Mix well.
  • Add finely chopped tomatoes. Cook on a low flame until it becomes mushy.
  • Add drained boiled chana Mix well. Add 3-4 tablespoon water if required.
  • Add finely chopped coriander. Mix well. We require little dry mixture for Tacos. Keep aside.
  • For Bhakri – Heat pan, add water, ghee, and salt. Once boiled add rice flour, slowly and keep mixing till it forms a dough. Do this on low flame.
  • Switch off the flame. Cover and keep aside for 10 minutes. Mix it well until semi-soft dough.
  • Divide dough into 3-4 equal parts. Shape them into a smooth ball.
  • Dust rolling board with some rice flour. Roll dough ball into a thin roti or circle about (6-7” diameter)
  • Heat nonstick pan or griddle.
  • Place Bhakri on it. Apply or brush some water on top. Let it cook till bubbles appear on the top. Cook on medium-low flame.
  • Flip it over and let it cook for few seconds.
  • Flip it again and cook until light brown spots appear on both the sides. Press in between with the help of spatula or muslin cloth for even cooking.
  • Once Bhakri cooked and puffed up, transfer it on a plate. Cut into 3-4 circles using 4inch cutter
  • Place them on plate. Spread prepared Green Chana masala or dry subji.
  • Spread some green Chutney, taco salsa and top it with some cream cheese.
  • Serve hot.
Sujata Hande-Parab

Sujata Hande-Parab

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