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Channa raita
Fried chick-peas in spiced yogurt


Channa raita is a tasty breakfast item. The yogurt added at the end of the cooking gives channa raita a rich, saucy texture that goes well with puris and upma or khitchri.


Soaking time: overnight
Preparation and cooking time: 45 min - 1 hr


1 cup (175 g) chick-peas
11/2 teaspoon salt
4 teaspoon ghee
1 teaspoon garam masala or ground coriander
1/4 teaspoon asafoetida
2/3 cup (150 ml) plain yogurt
1/4 teaspoon ground black pepper


Soak the chick-peas overnight in water double their volume. Drain them and put them into a medium-sized saucepan. Add enough water to cover them by about 3 inches (7.5 cm). Add 1/2 teaspoon of salt. Boil for 10 minutes and remove any froth that may accumulate. Cover the pot and lower the heat to medium. Cook until the chickpeas are tender. Check from time to time that there is enough water to prevent burning. Drain.


Heat the ghee or vegetable oil in a saucepan over medium heat. Add the garam masala and asafoetida and stir once. Then immediately add the drained chick-peas. Turn them constantly with a spoon while they fry for 8 - 10 minutes. When they become flecked with brown spots, remove the saucepan from the heat and stir in the yogurt. Season with salt and pepper. Serve hot.