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Learn how to make 'Chana Jor Garam' at home with our Chef Bhumika
Ingredients:
1 cup Brown Chickpeas
1 tbsp Salt
(for frying) Oil
1 tsp Red Chilli Powder
1 tsp Black Salt
1 tsp Chaat Masala Powder
1 tsp Roasted Cumin Seeds Powder
½ tsp Raw Mango Powder
1½ tsp Prepared Spice Mix
2 tbsp Onion (chopped)
2 tbsp Green Chillies (chopped)
1 tsp Coriander Leaves (chopped)
1 tsp Lemon Juice
1 Tomato(chopped)
Learn how to make 'Chana Jor Garam' at home with our Chef Bhumika
Ingredients:
1 cup Brown Chickpeas
1 tbsp Salt
(for frying) Oil
1 tsp Red Chilli Powder
1 tsp Black Salt
1 tsp Chaat Masala Powder
1 tsp Roasted Cumin Seeds Powder
½ tsp Raw Mango Powder
1½ tsp Prepared Spice Mix
2 tbsp Onion (chopped)
2 tbsp Green Chillies (chopped)
1 tsp Coriander Leaves (chopped)
1 tsp Lemon Juice
1 Tomato(chopped)
Category
🛠️
LifestyleTranscript
00:00 (upbeat music)
00:02 If you're going to a beach in Mumbai,
00:04 you cannot leave without eating chana jor garam.
00:07 Today, I'm going to show you how to make it at home
00:09 in a very simple way.
00:11 Let's see how to make chana jor garam.
00:13 (upbeat music)
00:16 To make chana jor garam, you need to use brown chanas.
00:19 They look something like this.
00:21 I'm going to boil them in some hot water
00:23 for four to five minutes.
00:27 Basically, what we are doing is blanching these brown chanas
00:31 so that the skin can rupture a little
00:33 and the insides can become a little moist.
00:37 Add about one tablespoon of salt to the water.
00:40 This will ensure that the chana is seasoned from within.
00:43 We're going to boil this for four to five minutes
00:47 on high flame.
00:48 As you can see, the skin has tightened
00:53 and the chana looks plumped up.
00:55 This is where you will switch off the flame.
00:57 Now, we're going to strain it out.
01:01 I have a glass bowl over here,
01:03 which is lined with a thick cloth.
01:05 I'm just going to strain out the black chana
01:08 and add it in.
01:09 As soon as you take them out, close the cloth.
01:16 So the cloth is basically going to retain the moisture
01:21 and warmth in the chana.
01:22 Now, you have to keep it in a dark place
01:25 where it can retain that warmth
01:26 at least for an hour or two.
01:28 So I'm going to keep it in the microwave
01:30 because my microwave is not going to be used anymore.
01:33 You can also keep it in a cupboard or a drawer,
01:35 which will keep it enclosed.
01:37 So I did the same thing with these chanas last night.
01:42 As you can see, they look exactly how they started,
01:46 but if you smash them, they turn into something like this.
01:50 So let's see how to smash them now.
01:54 Take a few and place them a little apart from each other.
01:57 Use a flat, heavy surface like a pestle.
02:00 I'm using the backside of a pestle,
02:03 and I'm just going to smash one chana at a time.
02:05 I'm going to take a handful of smashed chana
02:17 into a spiral strainer,
02:18 and I'm going to fry it in small batches.
02:22 (chana sizzling)
02:25 Once the bubbling recedes, you can take out the chana jhol.
02:32 Place it on a paper towel to remove the excess oil.
02:39 (chana sizzling)
02:42 The chana jhol is fried and ready.
02:56 If you don't want to fry it,
02:57 you can also bake it in the oven at 220 degrees Celsius
03:02 until they are golden and crispy.
03:03 You'll need to add a little bit of oil
03:05 just to ensure that they turn crispy.
03:07 You can also use an air fryer
03:09 to make the chana jhol nice and crispy.
03:12 Now let's make a spice mix
03:14 that we're going to add over our chana jhol garam.
03:17 In a small bowl,
03:18 I'm going to add one teaspoon of red chili powder,
03:21 one teaspoon of black salt,
03:24 one teaspoon of chaat masala,
03:27 one tablespoon of jeera powder.
03:29 This is roasted cumin powder.
03:31 And I'm going to add half a teaspoon of amchur powder.
03:35 This will make it nice and tangy.
03:38 Just mix this up,
03:39 and your spice mix is ready to go.
03:42 This spice mix is so good,
03:44 you can use it on any of your chaat recipes.
03:47 Let's assemble our chana jhol now.
03:49 I'm going to add the fried chana jhol in a bowl.
03:52 Top it off with the spice mix that we just made.
03:55 I'm using one and a half teaspoon of it.
03:58 Toss it around to make sure each of the chana
04:01 is coated in the spice mix.
04:03 Now to this, I'm going to add some finely chopped onion,
04:07 some finely chopped green chili,
04:10 some chopped dhania or coriander,
04:14 and a squeeze of lemon.
04:15 I'm going to give it a stir with my spoon once,
04:20 and then I'm going to toss it around
04:22 just like they do at the beaches.
04:24 And just before serving,
04:29 you can also add in some chopped tomatoes.
04:32 (chopped tomatoes clinking)
04:36 Mix and serve in a paper cone just the classic way,
04:41 with a squeeze of lemon right at the end.
04:46 Our chana chur garam is ready to serve.
04:59 Try this recipe out during the monsoon time,
05:02 but you can have this as an evening snack
05:04 throughout the year.
05:05 Let me know how it turns out.
05:06 I'm Chef Pumika, signing out from Rajshri Food.
05:09 (upbeat music)
05:11 (upbeat music)