Lahori Channay is the most popular item in Lahori breakfast. People like it with puris or naans……
- 2 cups chickpeas (soak overnight)
- 2 onion sliced
- ½ cup oil
- ½ cup ghee
- 1 tspn chaat masala
- A pinch full of bicarbonate soda
- Salt to taste
- 1 tspn cumin seeds
- 1 tspn cumin powder
- Some red chilli powder
- 1½ tbspn garam masala
- 1 tbspn ginger garlic paste
- 4 tbspns lemon juice
- 2 green cardamoms
- A pinch of sugar
-In a pressure cooker put 4 cups of water and soaked chickpeas and boil for around 15 minutes.
-Now add all the spices and bicarbonate of soda and cook covered for 45 minutes.
-Heat oil and fry cardamom in it. Add onion and fry until its golden brown. Add boiled chickpeas with water and mix. Add lemon juice and chaat masala and cook for 15 minutes.
-Garnish with some green chillies and coriander.
-Serve hot with puris or naan.
Bengan Bharta Raita is one of the famous home cooking recipe of Pakistan. My grandma makes the best….. Try it with besan ki roti in summer and I am sure you are going to love it. It tastes a bit like Babaganouge (Lebanese dip) but without lemon and Tahini………
- 1 aubergine/ eggplant (large size)
- 1 red onion chopped
- 1 tomato chopped
- ½ kg full cream yogurt
- 1 small green chilli
- A handful of fresh coriander
- A handful of fresh mint leaves
- Some salt to season
-In a mortar and pestle, crush green chilli, coriander and mint. Add yogurt and mix. Season with some salt.
-Grill aubergine on naked fire until its skin starts blistering and it gets extra soft and watery from inside. (use tongs to change sides)
-Remove from flame and put it on a plate. Now holding one side with tongs start scraping the burnt skin with a sharp knife. Take off all the skin.
-Mash the pulp in mortar and pestle and add it to the raita we made.
-Add chopped onion and tomatoes and mix. Refrigerate for 1 hr before serving.