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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You can also find more Pickles, Jams and Chutneys recipes like Ambe Dal - SK Khazana Chatpata Raw Mango Chutney - SK Khazana Mango Murabba Apple and Cranberry Compote
Chana Masala Hummus and Tomato Chutney Recipe Card
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.
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.
Nutrition Info
Calories : 1961 Kcal
Carbohydrates : 291 gm
Protein : 103.3 gm
Fat : 42.6 gm
Other : Iron- 29.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
