Writing about what feeds me.
Came home from teaching class today and decided to throw together a second batch of pani puris and accompany that with a quick-fast chana masala.
I used MDH brand Chana Masala mix, canned chickpeas, yellow onion and a medium roma tomato.
Since I was not cooking dry chickpeas, I skipped the soaking overnight step and adjusted the amount of water added by about a three-quarters to a half of what is asked for. I also did not cook covered for 20-40 minutes. This was pretty easy, but I know cooking dry chickpeas is better than using canned (which has salt), so next time I’m doing this whole thang from SCRATCH!
Nevertheless, the taste was quite good and I even added some to the stuffing for my golgappas (aka puris).
I’ve yet to try this from scratch, but here are pics from my second attempt making this.
One small note: I think I added a bit more baking powder (not soda – since I didn’t have the former) this time and it resulted it a slightly more sour taste. Regardless, this tasted great – once again – with my pani puris.