How to make Chana Masala Hummus and Tomato Chutney - Indian style masaledar hummus and tomato chutney served with roasted papads.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bengal gram (chana) (चना), Coriander powder (धनिया पावडर)

Cuisine : Fusion

Course : Pickles, Jams and Chutneys

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Chana Masala Hummus and Tomato Chutney Recipe Card

Chana Masala Hummus and Tomato Chutney
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Pickles, Jams and Chutneys recipes like Ginger And Tomato Thuvaiyal, Green Salsa, Bread Dipping Sauce, Aamer Tok.

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Chana Masala Hummus and Tomato Chutney Recipe

  • Bengal gram (chana) boiled 2 cups

  • Coriander powder 1 tablespoon

  • Red chilli powder ½ teaspoon

  • Turmeric powder a pinch

  • Roasted cumin powder ¼ teaspoon

  • Chaat masala ½ teaspoon

  • Dried fenugreek leaves (kasoori methi) ½ teaspoon

  • Salt to taste

  • Tahini ¾ cup + 2

  • Lemon juice 4 tablespoons

  • Garlic paste 2 teaspoons

  • Cooking liquour 1½ tablespoons

  • Tomato chutney

  • Tomatoes chopped 2-3 medium

  • Fresh coriander leaves 4-5 sprigs

  • Green chillies finely chopped 2

  • Lemon juice 1½ tablespoons

  • Chaat masala 1 teaspoon

  • Onion finely chopped ½ medium

  • Papad 3-4

Method

Step 1

To make the hummus, heat oil in a non-stick pan.

Step 2

Put grams in a large bowl, add coriander powder, red chilli powder, turmeric powder, cumin powder, chaat masala, kasoori methi and salt and mix well.

Step 3

Add the spiced grams to the pan and mix well for 2-3 minutes. Switch off heat.

Step 4

Transfer grams into a mixer jar and grind coarsely. Add tahini, 2 tbsps lemon juice and 1 tsp garlic paste and grind again.

Step 5

Add 1 tbsp lemon juice and cooking liquor (in which the grams were cooked) and grind to a fine paste.

Step 6

Transfer the paste into a bowl, add remaining garlic paste, remaining lemon juice and 2 tbsps tahini paste and mix well.

Step 7

Transfer into a serving bowl, press lightly with a wet fork to make a design. Then dampen the fork again, dip in red chilli powder and press over the design. Place 2-3 cooked grams on top.

Step 8

To make the tomato chutney, finely chop coriander leaves.

Step 9

Put tomatoes into a mixer jar and grind coarsely. Transfer into a bowl, add coriander leaves, green chillies, lemon juice, chaat masala and salt and mix well.