For Chana Masala White Chickpeas : 250 gm Baking Soda : 1/2 teaspoon Oil : half cup Onion (finely chopped) : 1/2 medium National Ginger & Garlic Paste : 1 tablespoon each National Chili Powder : 1 tablespoon National Turmeric Powder : 1 teaspoon National Cumin Seeds : 1 teaspoon National Iodized Salt : to taste Ajwain (Carom Seeds) : 1 teaspoon Green Chili (chopped) : 4 Makki ka Atta (Corn Meal) : 1 & 1/2 tablespoons National Garam Masala : 1 & 1/2 tablespoons National Black Pepper Powder : 1 teaspoon For Kofta Beef Minced : 250 gm Onion (finely chopped) : 1 medium Green Chili (chopped) : 4 National Kofta Masala : 1 tablespoon National Iodized Salt : 1/4 teaspoon Yogurt (beaten) : 2 tablespoons Oil : 4 tablespoons
Method For Kofta Combine all the ingredients in a food processor and blend to a fine mixture. Make 8-10 round balls. Fry the meat balls till they become light brown. Once done, keep aside. For Chana Masala Soak the chickpeas, in plenty of water and baking soda, for 6-8 hours; thoroughly rinse with fresh water. Boil the chickpeas using ample water till they get soft and mushy. For best result, cook for about 4-5 hours on a low heat. Once done, keep aside for later. In a sauce pan fry the onions till light brown in color. Now add National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, National Cumin Seeds, National Iodized Salt, ajwain, and green chili. Do bhunai for 5 minutes, using a splash of water to prevent from burning. To this add boiled chickpeas and makai ka atta, whisking the atta in half cup of water first, and cooking on medium heat for 5 minutes. Turn the heat low. Add the cooked koftas & put it on dum. To finish; sprinkle National Garam Masala and National Black Pepper Powder.