Chanyache tonak ani pole

October 30, 2018

Chanyache tonak ani pole

Chanyache tonak ani pole (Goan chana masala/Goan chanyabhaji with Goan dosas-pole):

Chana or vatana is widely consumed in Goa. We Goans prepare a chana masala gravy which is eaten with pole/pau/chapati for breakfast or for lunch with rice. No Goan restaurant will miss this dish in their menu, in fact even the smallest hotel, or road side khanaval will always have this chanyabhaji or bhajipau readily available throughout their day. Labourers or the local working Goans prefer to go into these khanavals to fill their empty stomach with this chanyabaji with pau. Even the mini hotels alongside the temples in Goa also serve you with this dish they locally name as chanyabhaji or bhaji pau as they serve it with pau.

Bhaji pau- yes, its called bhajipau in contrast to Mumbaikars paubhaji. See the words back and forth lead to two different dishes. Paubhaji totally differs from bhaji pau. The way paubhaji is favourite among many, this bhaji pau is an heaven dish for all Goenkars from smallest mini labourer to an rich executive. So today I would like to share with the recipe of this chanyachi bhaji. We always eat it with pau, so it's called bhaji pau. But we Goans also love to eat them with pole or chapati/ roti. Today I prepared pole ( dosas) to eat with this chanyache tonak. We Goans actually love to eat pole/ chapathi/ roti with any kind of tonak.Thats a kind of a soul satisfying breakfast of any Goan. Pole are a kind of dosas prepared by Goans by a slightly similar way to dosas of North but poles are soft and slightly thicker as compared to dosas which are thin and crisp. The batter may be similar to certain extent, but dosas taste good hot and crisp, however pole are soft so can be eaten anytime of the day, can be given in tiffin box. They remain soft and tasty for whole day. Here I am going to give you the recipe of Goan pole along with chanyache bhaji/tonak/ros.

Let's look at recipe of chanyache tonak/bhaji first.

Ingredients:
Chana/vatana-1 cup
Onions-1 long slitted, 1 finely chopped
Garlic pods-3-4
Potato-1 roughly chopped
Scraped coconut-1 1/2 cup
Coriander seeds-2 tsp
Peppercorns-1 tsp
Cloves-4-5
Cinnamon-1 stick
Star anise-1 petal
Nutmeg-a small piece
Red chillies-4-5( either bedgi or gavti)
Sugar-1 tsp
Salt as per taste
Water as required
Haldi powder-1 tsp
Red chilli powder-1 tsp
Coriander leaves-fistful
Oil-2 tsp

Method
Soak chana for 4-5 hours in water

Pressure cook soaked chana along with finely chopped onions and potatoes for 3-4 whistles

In a pan add oil and roast cloves, cinnamon, nutmeg, star anise, coriander seeds, peppercorns, red chillies till nice aroma. Remove.

Then add garlic and long slitted onions and coconut and roast till nice aroma.

Off the gas and add haldi, red chilli powder. Mix well.

Cool and add coriander leaves and grind in the mixer to fine paste with required water.

After the pressure of cooker is released, add the cooker contents i.e cooked chana, onions and potatoes to the cooking vessel and keep on gas.

Add grinded masala from mixer and add water to adjust the consistency of gravy.

Add sugar, salt and mix well. Let your gravy boil vigorously and then off the gas.

Your chanyatonak is ready. Serve them with hot pole.

Let's look at preparation of pole:

Ingredients:
Urad dal -1/2 cup
Rice-2 cups
Methi seeds-2 tsp
Chana dal-1 tsp
Salt and oil as required.

Method:
Wash all above and soak in water from morning 10 am till evening 4 pm.

Then grind it in mixer in small small quantities to form a smooth batter.

Keep the batter for fermentation overnight.
Next day morning add salt in batter, mix well and remove pole.

For that, heat a iron tawa, grease with oil, once tawa is hot, put a handful of batter and spread. Do not spread to too thin like dosas.

Close with lid for few seconds and then add oil all over.

Let it cook for a while and then remove.

Serve with hot chanyache tonak/ chanyachi bhaji.

Tips for pole preparation:

1. Pole are to be cooked only on one side to yield soft pole. Do not flipover. Flipping over and cooking them on both sides will make them crispy fresh but will turn hard if kept for long. So do not flip and your pole can be retained soft for a long while even in the tiffin boxes.
2. Addition of urad dal should be as per measurements given above or else your pole might turn hard.
3. Some add baking soda at night to ferment, but you need not add it. Addition of baking soda will over ferment your batter.
4. Never add salt to batter at night, salt prevents fermentation.

Above is the recipe of pole which are quite soft, slightly thick and fluffy different from dosas which are crisp and thin.

Enjoy your pole with any kind of tonak or can be eaten with coconut chutney.