Talille chane
Talille chane (Chana fry platter):
Chane or vatane are widely consumed by Goans in the form of gravy masala or usli. We also use chana in various dishes like khatkhate, alluchi bhaji, luteichi bhaji, maskapanachi bhaji etc to enhance the taste of the vegetable. However in some homes like mine, we also fry chana in rawa the way you fry pototies. My mother always prepared this fry chana/ vatana for lunch or dinner and we enjoyed our food since the taste of these fry chana are awesome. Chana can be fried alone or in combination with onions, green chillies, coriander leaves etc. Today I shall give you the recipe of tawa fried chana in combination with onions, green chillies, capsicum and cauliflower etc.
Ingredients:
Chana/vatana-1 cup
Chopped onions-2
Green chillies-2
Chopped capsicum-1
Chopped cauliflower-4-5 florets
Red chilli powder-2 tsp
Haldi powder-1 tsp
Garam masala-1 tsp
Salt as per taste
Rawa-1 plate
Rice flour -1 plate
Oil as required
Method:
Soak chana in water overnight.
Next day drain water and pat them dry and put them in a bowl.
Add chopped onions, chopped green chillies, chopped capsicum, chopped cauliflower florets, haldi, red chilli powder, garam masala, salt and mix everything nicely till every chana gets well coated with masala. Keep aside for 10 minutes.
Make a mixture of rawa and rice flour in a plate.
Heat a tawa, add oil all over. Then put above rawa-rice flour mixture on the chana mixture and put a handful of the rawa mixed chana mixture on tawa and spread all over with your hand.
Similar way take little by little portion of rawa-rice flour mixture, mix on little portion of chana mixture and spread on tawa. Put oil on sides and over the spreaded mixture, cover and let it cook.
Then turn over and sprinkle little water on turned portion and cover and let them cook on medium to low flame slowly.
As chana are hard in nature, they require more time to cook. Then again turn over, put oil and cover again and let it cook.
Check in between and then your chana platter is done.
Serve with hot rice and Sol kadi.
Chane or vatane are widely consumed by Goans in the form of gravy masala or usli. We also use chana in various dishes like khatkhate, alluchi bhaji, luteichi bhaji, maskapanachi bhaji etc to enhance the taste of the vegetable. However in some homes like mine, we also fry chana in rawa the way you fry pototies. My mother always prepared this fry chana/ vatana for lunch or dinner and we enjoyed our food since the taste of these fry chana are awesome. Chana can be fried alone or in combination with onions, green chillies, coriander leaves etc. Today I shall give you the recipe of tawa fried chana in combination with onions, green chillies, capsicum and cauliflower etc.
Ingredients:
Chana/vatana-1 cup
Chopped onions-2
Green chillies-2
Chopped capsicum-1
Chopped cauliflower-4-5 florets
Red chilli powder-2 tsp
Haldi powder-1 tsp
Garam masala-1 tsp
Salt as per taste
Rawa-1 plate
Rice flour -1 plate
Oil as required
Method:
Soak chana in water overnight.
Next day drain water and pat them dry and put them in a bowl.
Add chopped onions, chopped green chillies, chopped capsicum, chopped cauliflower florets, haldi, red chilli powder, garam masala, salt and mix everything nicely till every chana gets well coated with masala. Keep aside for 10 minutes.
Make a mixture of rawa and rice flour in a plate.
Heat a tawa, add oil all over. Then put above rawa-rice flour mixture on the chana mixture and put a handful of the rawa mixed chana mixture on tawa and spread all over with your hand.
Similar way take little by little portion of rawa-rice flour mixture, mix on little portion of chana mixture and spread on tawa. Put oil on sides and over the spreaded mixture, cover and let it cook.
Then turn over and sprinkle little water on turned portion and cover and let them cook on medium to low flame slowly.
As chana are hard in nature, they require more time to cook. Then again turn over, put oil and cover again and let it cook.
Check in between and then your chana platter is done.
Serve with hot rice and Sol kadi.
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