CHANNA (CURRIED CHICKPEA FILLING FOR ROTI)
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Provided by Daisann Mclane
Categories side dish
Time 45m
Yield Filling for 4 rotis
Number Of Ingredients 8
Steps:
- Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown. When the onions are almost done, add the garlic and saute 2 minutes more. Add the curry and amchar powders and stir for 1 minute.
- Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas. Stir over medium heat until chickpeas are coated with the spices and onions. Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir. Bring to a simmer, cover and let simmer over low heat for 1/2 hour. (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.) Let cool for a few minutes before adding to the roti.
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Sajid Arman
[email protected]This recipe was easy to make and the end result was delicious! I would definitely recommend it.
Pastor Benjamin C. Pastor Benjamin C.
[email protected]This was a great recipe! The chickpeas were tender and the curry sauce was delicious. I will definitely be making this again.
Billal Khan
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this recipe. The curry sauce was so flavorful and the chickpeas were cooked perfectly. I would definitely make this again.
Nabid Jihad
[email protected]This recipe was easy to follow and the end result was delicious! The chickpeas were tender and the curry sauce was rich and flavorful. I will definitely be making this again.
Ghulam Naseer
[email protected]This channa curry was a bit too spicy for my taste, but it was still very good. The chickpeas were cooked perfectly and the curry sauce was very flavorful. I would recommend using less chili powder if you don't like spicy food.
Mian Shoaib
[email protected]I've made this recipe several times and it's always a hit! The chickpeas are always tender and the curry sauce is so flavorful. I love that it's not too spicy, so even my kids can enjoy it. I usually serve it with rice, but it would also be great wit
reeya tamang
[email protected]This channa curry was incredibly flavorful and easy to make! The chickpeas were perfectly cooked and the curry sauce was rich and creamy. I loved the addition of the tomatoes and bell peppers, which added a nice sweetness and crunch. I served it with