#Amritsari Naan-Punjabi Chanas

Name: #Amritsari Naan-Punjabi Chanas
Cuisine: Indian
Ingredients: 4 cups Maida; 1 tsp Baking powder; 1/2 tsp Baking soda; to taste Salt; 1 tbsp Sugar; 1/2 cup Milk; 1/4 cup Dahi/curd; 1 tbsp Oil; As required Kalaungi seeds to decorate the naan; For Make Potato Stuffing; 1 cup Boiled potatoes; 1 cup chopped Onion; Some Coriander leaves; Some Mint leaves; 1 teaspoon grated Ginger; 1 teaspoon Green chillies; to taste Salt; 1 teaspoon Red Chilli Powder; 1 teaspoon Chaat Masala; 1/2 teaspoon Ajwain; 1/4 teaspoon roasted Cumin Powder; For Punjabi Chana; 1 cup chana; 1 1/2 cups water; 1 Pinch baking soda; For frying & blending; 1 tbsp oil or as needed; 1 1/2 cup onions (thinly sliced, about 2 to 3 medium); 3/4-1 tbsp ginger garlic paste; 1 1/4-1 1/2 cup tomatoes (chopped, 2 medium)

Sadhana Mohindra @cook_12095969

#56Bhog
#Recipe 48

Amritsari Naan has been a constant companion for years...I always thought of making something like naan was a bit too much work, but it is actually not. It comes out nicely and tastes awesome and at the end it gives a great feeling to have made it yourself.

#56Bhog
#Recipe 48

Sadhana Mohindra @cook_12095969

#56Bhog
#Recipe 48

Saved

Ingredients

4 cupsMaida
1 tspBaking powder
1/2 tspBaking soda
to tasteSalt
1 tbspSugar
1/2 cupMilk
1/4 cupDahi/curd
1 tbspOil
As requiredKalaungi seeds to decorate the naan
For Make Potato Stuffing
1 cupBoiled potatoes
1 cupchopped Onion
SomeCoriander leaves
SomeMint leaves
1 teaspoongrated Ginger
1 teaspoonGreen chillies
to tasteSalt
1 teaspoonRed Chilli Powder
1 teaspoonChaat Masala
1/2 teaspoonAjwain
1/4 teaspoonroasted Cumin Powder
For Punjabi Chana
1 cupchana
1 1/2 cupswater
1 Pinchbaking soda
For frying & blending
1 tbspoil or as needed
1 1/2 cuponions (thinly sliced, about 2 to 3 medium)
3/4-1 tbspginger garlic paste
1 1/4-1 1/2 cuptomatoes (chopped, 2 medium)
1/2-3/4 tbspred chilli powder (adjust as desired)
1/4 tspturmeric or haldi
as neededSalt
Forchana masala gravy
2 tbspoil or as needed
1small bay leaf
1 inchcinnamon
2-3Cloves/laung
2-3green cardamoms or elaichi
1/2 cuponions (finely chopped)
1green chilli slit
1 tspChana masala
1 tspKitchen King masala
1 1/2-2 tspgaram masala (I used punjabi homemade garam masala)
2 tspcoriander powder
1 tspkasuri methi
2 pinchamchur powder
to tasteTamarind Chutney

Saved

Steps

1

Mix the dashi, baking powder, soda, sugar with maida in a bowl.
Knead it into a soft dough with milk.
2

After kneading the dough for 9-10 minutes, cover all sides of the dough with a clean moist cloth for two hours.
3

After covering the dough with a moist cloth for two hours, take out the dough from the moist cloth, knead it slightly to remove any air present in the dough. Place it on a flat wooden desk (to make the naan).
4

Knead the dough to make a circle. Now, apply ghee on the opposite sides of the dough and then fold it.
Repeat the process 3-4 times, the idea is to spread the ghee in layers in the dough. Repeat the process one more time. Folding the dough will give you flaky layers.
5

After that knead the dough and put it on a plate or dash in such a way that you can easily cut the pieces of dough with a knife. (you can take sizes of the dough as per your liking)
Now, take one piece of the dough in your hand, pinch the sides of the dough and make a round ball of it.
6

Repeat the same process with all the dough pieces.
Cover these round dough pieces with a moist cloth for 15 minutes.
7

Making Stuffing of Amritsari Naan. Take a bowl and add 1 cup of boiled and mashed potatoes to it.
After that add 1 cup chopped onion, coriander leaves, mint leaves, and 1 teaspoon grated ginger.
8

After that add 1 teaspoon chopped green chilies, salt to taste, 1 teaspoon red chili powder, 1 teaspoon chaat masala and ½ teaspoon roasted cumin powder in the bowl.
After adding all the ingredients mix them well using a spoon.
After the ingredients are mixed properly, keep them aside.
9

In between prepare Punjabi Chana. Wash chickpeas thoroughly and soak for 6 to 8 hours.
Add them to a pressure cooker. Pour 1½ cups water and add a pinch of soda. You can also cook them in a pot adding more water as needed.
Cook until soft.
10

While the chana cooks, saute onions until golden in 1 tbsp oil.
Saute ginger garlic paste as well to remove the raw smell.
Fry chopped tomatoes with salt. Make sure tomatoes turn soft and the raw smell goes away.
11

Saute again along with chili powder and turmeric till the raw smell goes off.
Blend once cooled to a smooth paste. optional - You can also add 1 tbsp cooked chana to the mixture and blend until smooth without water. This makes the gravy thick and delicious.
12

Saute cinnamon, cloves, bay leaf, and cardamom in 2 tbsp oil. Add Chana masala, Kitchen king masala.
Next transfer the blended paste. Stir well. Add garam masala powder, coriander powder, and saute until the mixture leaves the sides of the pan.
13

Add the cooked chickpeas. If needed pour a little more water to bring it to consistency.
Bring it to a boil. Simmer for about 5 minutes or until it reaches the desired consistency. Taste the gravy and add more garam masala and salt if needed. Cook further for another 2 to 3 mins.
14

Add Kasuri methi and amchur. Stir and switch off. Add chopped coriander leaves. Add tamarind Chutney. Cover and set aside until served.
15

In the meantime heat an electric Tandoor.
16

Now add the potato filling to the dough, flatten it with your hands, use ghee to flatten the dough with your hands.
After the dough is flattened in shape then spread some ajwain on one side of the dough.
17

Lightly press the flattened naan some more so that the ajwain stick on it. Now Place the Naan over a greased plate of Tandoor and apply butter over the Naan.
18

Heat the Naan until golden brown and crispy. Using a spatula, take out the naan when it's cooked.
You will see the beautiful layers of the naan. Pour an ample amount of butter on the naan and serve with masala Chana,onions Tamarind chutney. Relish the tasty Amritsari Naan Chana.