‘Poori Sabzi’ is the most staple breakfast amongst all north Indian cuisines. This time instead of making ‘Aloo Sabzi’, I made ‘Kale Chane ki Sabzi’. This recipe is a hot favorite and regular at my place for Sunday morning breakfasts. Some people will say (like my Mom) how can you imagine having Pooris with Chana Aloo Sabzi for breakfast?
Some cannot take oily heavy foods at the start of the day. But in my family everybody can except my Mom. Actually they love to have all kind of fried foods. According to my Mom’s choice breakfast should be like cornflakes-milk, oats-milk, sandwiches, pancakes etc. but my father likes to have partha, luchi, poori…. All fried dishes. So to balance everyone’s choice we make fried and heavy breakfasts on holidays and Sundays and rest of the days light and healthy breakfasts. Sometimes Maa and I take Aloo Paratha and Vegetable Pasta too as brunch. I also make ‘Aloo Poori’ or ‘Poori Bhaji’ or ‘Poori Masala’ too, but it would be for lunch only.
Now in this ‘Chane ki Sabzi’ the main and top most ingredients which subtly flavour the whole dish is hing (asafetida) and kasuri methi (dry fenugreek). These bring out the best in this chana-potato curry. This chana-potato curry is to be served hot with hot pooris, all puffed up and straight out from the kadai along with some mango pickle. The combo of ‘Poori n Chane ki Sabzi’ with ‘Sooji Halwa’ (I will be posting the recipe of ‘Kesar Mohanbhog’) is very popular in North India. Usually the ‘Poori n Chane ki Sabzi’ is made for breakfast but you can have it any time of the day. Mostly it’s made on weekends as it is a heavy meal and you won’t feel like working after having it. So try this as you breakfast or brunch or lunch on week end.
- Steps for making Poori:
- Sieve the whole wheat flour with salt. Add melted ghee or oil. Mix well.
- Add little water at a time and knead well to form a dough. The dough should not be soft but a little stiff and tight.
- Divide the dough into small or medium balls – about 10-12.
- Roll out the balls into small circles. Heat oil in a deep frying pan or kadai.
- When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Turn over when puffed up and fry the poori till golden brown.
- Steps for making Chane ki Sabzi:
- Soak the black chickpeas or kala chana overnight or for 8-9 hours. Drain the water and keep aside.
- In a pressure cooker add 2-3 tsp of oil. Add cumin seeds, crackle them and then add finely chopped onions.
- Sauté the onions till they become light golden.
- Add ginger paste and slitted green chilli and sauté for 15-20 seconds .
- Add finely chopped tomatoes and sauté them till the oil starts leaving from the sides of the onion-tomato masala.
- Add the cubed potatoes. Add salt and sauté for another 3-4 minutes.
- Add the kasuri methi, turmeric powder, asafetida, red chili powder and cumin powder. Sauté for another 2-3 seconds.
- Then add the kala chana. Add sufficient water. Check seasoning.
- Pressure cook on a medium to high flame for 5-6 minutes or more till the chickpeas and potatoes are cooked well and softened.
- Lastly sprinkle the garam masala and stir. Garnish the Chane ki Sabzi with coriander leaves.
- Serve Poori hot with a Chane ki Sabzi along with sweet dishes like ‘Kesar Mohanbhog’ or Aam Ras.