I have shared the procedure of preparing soft textured phulka without adding oil. the phulka prepared puffs up while cooking. Most of you would have tried Channa curry using black chickpeas. For a change, today, I am planning to try this dish using white chickpeas.

Here is special recipe demonstrated of Channa curry & phulka.

Black chickpeas remain slightly hard even after boiling. Whereas, the white chickpeas turn soft post cooking. Thus, I have picked white chickpeas for this preparation. When this channa curry is served with chapathi, it tastes delicious.

The common issue most of them face while preparing chapathi is it turns hard. Hardness occurs due to the mixing the dough in a loose state. If you mix the dough in a loose state, the chapathi turns rubbery. If you place the rolled sheet on a tawa that is not heated well, the cooking time increases; resulting rubbery textured chapatis.

The chapati will be soft if you cook them on a Dosa tawa that is heated well. You will be witnessing these two recipes in detail. Firstly, we shall have a look at the list of ingredients required for preparing Channa curry. Ingredients required for preparing Channa Curry are as follows.

These are the ingredients required for this preparation. First step in this preparation is to prepare a masala. To a mixer jar, add finely chopped coconut slices, poppy seeds, roasted Channa gram, cashew nuts, ¼ tsp fennel seeds, 3 green chilies and blend it to a fine paste by pouring required amount of water. Blend the masala in a fine texture as much as possible.

This recipe doesn’t involves coarse textured paste. Make sure you blend the ingredients as fine as possible. Poppy seeds are added to render an enticing aroma to the dish. Similarly, Roasted channa gram & cashew nuts are added to render a fine texture to the paste.

The paste is now ready. Next we shall head to the chickpeas. The chickpeas must be soaked for about 6-7 hours and then pressure cooked up to 4-5 or 6 whistles. Only when cooked as such, the gravy’s texture will be perfect.

This recipe doesn’t involves coarse textured paste.

Next step is to pour oil to a pan. When the oil gets heated, I am adding fennel seeds for tempering. When the fennel seeds splutter, add finely chopped Onions, Curry leaves, green chilies and saute. Saute the onions until they turn golden brown color.

Once the color change is observed, add ginger garlic paste and tomatoes. I am now adding Ginger Garlic paste to this mixture and sauteing it well in the oil. Be it any recipe, post adding ginger garlic paste saute the mixture for approximately 1 second; only then the aroma of it will be enhanced. I am now adding finely chopped tomatoes to this mixture.

Along with tomatoes, add little amount of salt so that the onion and tomatoes gets sauteed quickly. As the onions and tomatoes gets cooked, they tend to release water. Addition of salt prevents the water release from the onions and tomatoes. The onions and tomatoes have now been sauteed to a level.

In this stage, we can add Turmeric powder, Red Chili powder, Coriander powder to the mixture and mix it. Pour little amount of water and let the mixture to boil for while until the raw smell leaves. Cover this mixture using a lid and cook for a maximum of 5-6 minutes. When opened you will be able to observe the masala being cooked completely and turned thick.

As it gets boiled and cooked, the oil appears on top of the masala. In this stage, add the prepared paste and mix it thoroughly. Cook for 2 minutes and then add the boiled chickpeas. You can gladly use black chickpeas replacing the white ones.

As said earlier, the white chickpeas will remain soft and that is the only reason for choosing it for today’s preparation. After adding the boiled chickpeas, mix it thoroughly. Make sure you add the stockwater obtained while boiling the chickpeas. Mix it well and pour water to the masala only if required.

let the mixture to boil for a while. Finally, add Coriander leaves, cover using a lid and let the mixture to boil for about 5-6 minutes. The scrumptious Channa curry is now ready. This curry can be served with white rice as well with chapati, Pulka, parotta, Idiyappam and similar such recipes.

I wish you all to try this recipe at home for sure. I am sure you all understood the texture of the gravy. When held using a spoon, it must be in a pouring consistency as shown. There are many who add chickpeas in excess, resulting in very minimal amount of gravy.

When the gravy is in a thin consistency, the recipe will not have a complete taste. Understand the concept and prepare at home, I am sure you will relish the taste. Followed by this Channa curry, I will be sharing the procedure of preparing Pulka (soft chapatti). Let us now have a look at the list of ingredients required for this preparation.

The ingredients required for preparing Phulka are as follows. These are the ingredients required for preparing Phulka. First step in this preparation is to add instructed amount of wheat flour to a mixing bowl, and then add required amount of salt to it. Pour water and mix it to a dough.

Make sure you don’t pour excess water and pour only required amount of water and mix the flour to a tight dough. Only when the dough is mixed in a tight state initially, the dough will turn loose post monishing. When this monished dough is rolled and cooked on the tawa, the chapathi turns soft. If you cook the loose textured dough, the chapatti will be rubbery.

I have kneaded the dough in a tight state as shown. Place it in a bowl, cover it using a lid and let it to rest for 10 minutes. Post letting the dough to rest, mulish the dough 2 or 3 times. Place the dough on kitchen slab and press tightly as shown so that the flour mixes with one another.

If you do not mulish the dough properly, then you will not be able to achieve soft textured chapati. The dough is now ready. Take some portion of the dough and start preparing Padas as shown. There are nearly 3 types of breads which include Chapati, Pulka & paratha.

When it comes to pulka, the pedas must be smaller in size. Dust some wheat flour on the cutting board and place the Peda and start rolling using the rolling pin. When rolled as instructed, it will be non-sticky and easy for you to roll. Make sure you roll the chapati into thin sheet in medium size.

Place the rolled sheet on well heated Dosa tawa. If you place the sheet on non-heated tawa, the chapati will not be soft. Make sure you heat the tawa well, place the rolled sheet and cook both sides. As it gets cooked, the chapati puffs up like this.

If you wish to have the chapattis even softer, then use this phulka grill. Place the cooked chapathi on the grill and cook it in direct flame. Finally, add ghee or butter to this phulka. By now you all would have known the detailed procedure of preparing Phulka and Channa curry via this video.

I have briefed these excellent recipes in an ultimate style. By now you all would have known the detailed procedure of preparing channa curry via this video. Hope you all understood the process clearly via this video. I wish you all to try this at home for sure.

You can serve this channa curry as an accompaniment for chapathi, as well can be served with hot rice. Similarly, you all would have learnt the procedure of preparing chapathi in a simple method. I wish you all to try this at home and share your valuable feedback with me. I shall meet you all tomorrow with another interesting recipe.

Welcome back to Chef Deena’s kitchen

Hi. This is Chef Deena. Welcome back to Chef Deena’s kitchen. How are you all? Hope you all are doing fine! Today’s special recipe demonstrated in our channel is Channa curry & phulka.

In this video, I have shared the procedure of preparing soft textured phulka without adding oil. the phulka prepared puffs up while cooking. Most of you would have tried Channa curry using black chickpeas. For a change, today, I am planning to try this dish using white chickpeas.

The chapathi will be soft if you cook them on a dosa tawa that is heated well. You will be witnessing these two recipes in detail. Firstly, we shall have a look at the list of ingredients required for preparing Channa curry. Ingredients required for preparing Channa Curry are as follows.

These are the ingredients required for this preparation. First step in this preparation is to prepare a masala. To a mixer jar, add finely chopped coconut slices, poppy seeds, roasted channa gram, cashew nuts, ¼ tsp fennel seeds, 3 green chillies and blend it to a fine paste by pouring required amount of water. Blend the masala in a fine texture as much as possible.

Once the colour change is observed, add ginger garlic paste and tomatoes. I am now adding Ginger Garlic paste to this mixture and sauteing it well in the oil. Be it any recipe, post adding ginger garlic paste saute the mixture for approximately 1 second; only then the aroma of it will be enhanced. I am now adding finely chopped tomatoes to this mixture.

let the mixture to boil for a while. Finally, add Coriander leaves, cover using a lid and let the mixture to boil for about 5-6 minutes. The scrumptious Channa curry is now ready. This curry can be served with white rice as well with chapathi, Phulka, parotta, Idiyappam and similar such recipes.

When the gravy is in a thin consistency, the recipe will not have a complete taste. Understand the concept and prepare at home, I am sure you will relish the taste. Followed by this Channa curry, I will be sharing the procedure of preparing Phulka (soft chapathi). Let us now have a look at the list of ingredients required for this preparation.

Make sure you don’t pour excess water and pour only required amount of water and mix the flour to a tight dough. Only when the dough is mixed in a tight state initially, the dough will turn loose post molishing. When this molished dough is rolled and cooked on the tawa, the chapathi turns soft. If you cook the loose textured dough, the chapathi will be rubbery.

I have kneaded the dough in a tight state as shown. Place it in a bowl, cover it using a lid and let it to rest for 10 minutes. Post letting the dough to rest, molish the dough 2 or 3 times. Place the dough on kitchen slab and press tightly as shown so that the flour mixes with one another.

If you do not molish the dough properly, then you will not be able to achieve soft textured chapathi. The dough is now ready. Take some portion of the dough and start preparing Pedas as shown. There are nearly 3 types of breads which include Chapathi, Phulka & paratha.

When it comes to phulka, the pedas must be smaller in size. Dust some wheat flour on the cutting board and place the Peda and start rolling using the rolling pin. When rolled as instructed, it will be non-sticky and easy for you to roll. Make sure you roll the chapathi into thin sheet in medium size.

Place the rolled sheet on well heated dosa tawa. If you place the sheet on non-heated tawa, the chapathi will not be soft. Make sure you heat the tawa well, place the rolled sheet and cook both sides. As it gets cooked, the chapathi puffs up like this.

If you wish to have the chapathis even softer, then use this phulka grill. Place the cooked chapathi on the grill and cook it in direct flame. Finally, add ghee or butter to this phulka. By now you all would have known the detailed procedure of preparing Phulka and Channa curry via this video.