How to make dry kala chana recipe for kanjak

Dry kala chana is made typically in our house for the kanjak and is served alongside sooji ka halwa and poori. That said you can have this with a regular chapati or a nice crisp namak ajwain parantha. I also use this for stuffing inside a kulcha. The only thing is that typically this sookha kala chana will become too dry so add just a bit lime and some dry mango powder before it goes in as stuffing.

kala chana recipe dry

The best I must say for this chana is the poori and sooji halwa combination. The plate looks good and the taste with sweet sooji halwa is absolutely very very good.

So let us dive straight into the step by step instructions for how to make dry kala chana recipe

1) Take chana and wash it three to four times. I always go for a branded one that way they clean of any small stones or other impurities. Still better to wash them and then spread them out on a big plate to check if they have any impurities or any unwanted materials among them. Now soak them in water  overnight and add one spoon of salt to it. That will mean approximately 10- 12 hours.  You will see that post the soaking of the chana would have absorbed some water and it will be bit bigger and with no wrinkles. Do not throw this water out . We will use the stock water in the next step. That is why it is essential to wash the chana thoroughly.

Soaked and boiled

Soaked and boiled

2) Now take the chana in a pressure cooker. Use the same stock water from step1 . The water in the pressure cooker should be double the amount of chana. If you see that the stock water is less in the cooker then add some more water to it. Typically the water should be double the amount of chana. Boil it for 20-25 minutes.

3) Remove the chana from the pressure cooker and strain the water.


4) In a round bottom pan or kadahi you can add the oil say about 3 tbsps

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5) Then add jeera or cumin seeds to the oil.  Make sure that the jeera is well simmered and has a dark golden color. Now add some salt to this.

6) Add Coriander powder . Mix well.


7) Now add kala chana and mix the entire ingredients well.  Saute the kala chana on the low flame else they may get burned.

8) Now if you are not using the kala chana for kanjak then you can add dry mango powder, add some lime and cut som green chillies on to and serve it.


I have not added any other ingredients such as turmeric and again it all depends how you like it. I like the colour to be dark however you can very well add the turmeric powder in step 5.

How to make dry kala chana recipe for kanjak
Prep time
Cook time
Total time
Kanjak wala sookha kala chana. Eat it with sooji ka halwa and poori.
Recipe type: main
Cuisine: Punjabi
Serves: 4
  • Kala Chana or black chickpeas - 2 cups
  • Jeera or cumin seeds - 1 tbsp
  • Coriander powder or dhaniya powder - 2 tbsps
  • Water - 5 cups
  • Salt - 1 tbsp
  • oil - 3tbsps
  1. Take kala chana. Wash it thoroughly and then soak it in double the amount of water overnight. Add salt into this.
  2. Strain the water in the morning. Keep the stock as we will use it in next step.
  3. Take the kala chana and boil it in a pressure cooker for 20-25 minutes. Use double the amount of water.
  4. Now remove the chana and strain the excess water.
  5. Take kadahi or round bottom pan. Add oil
  6. Add jeera or cumin seeds. Simmer them to golden brown colour
  7. Add coriander powder.
  8. Add some salt
  9. Add boiled kala chana and mix well.
You can add green chillies if required
You can also add turmeric powder if you want to have that extra colour.


sending this for  breakfast entry here at cooking 4 all seasons

How to make makki ki roti recipe

Come winter and the only thing on my mind is to enjoy that tasty and delicious sarson ka saag with makki ki roti.  In the Punjabi houses this is enjoyed with the homemade white butter.

Now you should be careful as to what is makki ka atta. In most of North India if you go to a local shop and ask for that you will get it . I have lived in Chennai for several years and can tell you how tough it is to get atta there. In English Makki ka atta is called maize flour. Just to be sure you do not confuse this with corn flour. Corn flour is used for a very different purpose and is not used for making rotis. In fact Corn flour is white in colour. Maize flour or makki ka atta is light yellow in colour.

How to make makki ki roti

Makki ki Roti

This roti can be made with just plain atta and no other additions to it. However, I typically add some mooli ka patta (Radish leaves) and spinach to it . It is healthy plus it gives that added taste to the overall Roti. I also add green chillies to this. Again, this is your choice , I love green chillies and spicy stuff , so I am ok to add this. My poor husband does not like it though 🙂

The toughest part of making the roti is the toughness that atta has and how to roll it such that it does not break . Also, it is challenging to take the rolled dough and put it on the hot plate or the tava. As we proceed you will see that it is easy to keep a plastic sheet underneath when you are rolling the dough , so that it is easy to roll and pick it up. Also the plastic sheet helps as the atta will not stick and you can easily take it an put it in the tava.

Step by Step Instructions for makki di roti recipe

1) First step is to make the dough. Take two cups of maize flour , add some salt to it , add radish leaves and some grated radish and make it into a dough.


2) For making the dough , use warm water and add it slowly while you are kneading the dough.

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3) If you notice that the dough is not holding up and is falling apart then add some warm water and knead again however do it little by little. Do not add a whole lot of water at once. So add little water, knead check if it is firm or not. If not then repeat the process.. add little warm water, knead check.

4)Knead the  flour gently till it is firm. Now unlike the regular dough for chappti , this dough will have cracks and it will very rough. So do not worry about it.

5) Next make some medium sized ball from this dough.


6) we are ready to roll ..

7) On the rolling board or the chakla as they call in North India , keep a plastic sheet. I typically use the regular white transparent bag on the chakla and sprinkle some dry makki atta on it.


8) Keep the medium sized dough ball on rolling board and press it gently.

9) Now take the rolling pin or the belan and start rolling . Be very gentle as typically the rolled roti can break very easily. Be very slow and exert minimal pressure.

10) Now do not roll into very thin roti. It is very thick , so make it thick. Even thicker than your regular parantha.

11) Put some ghee onto the tawa or the hotplate.


12) Here comes the toughest part to transfer the rolled out roti onto the tawa. I typically take the plastic sheet on which the rolled out roti is , pick that sheet gently and slowly such that once it is off the rolling board, and slowly slide my hand underneath the plastic sheet. Essentially now i have the plastic sheet with the rolled out dough on my hand. Then with one quick move I transfer the rolled roti onto the tawa.


13) Now let bottom side of the roti be browned and heated.

14) take the spatula and flip the roti such the other side is also baked.


15) Typically you will see the sides getting a bit crunchier in this roti and that is how I like that. So once you see the center of the roti looks baked and is not very moist then you can take the roti off the tawa .


16) Enjoy this makki di roti with sarson kaa saag and white butter.

How to make makki ki roti recipe
Prep time
Cook time
Total time
Makki di roti with delicious sarson kaa saag.
Recipe type: main
Cuisine: Punjabi, North Indian
Serves: 4-5 rotis
  • Maize Flour - 2 cups
  • Warm water - ½ cup
  • Ghee - 2 tablespoons
  • Salt
  • Green chillies - 3 chopped
  • Radish leaves - Chopped
  • Spinach - Small bunch and chopped
  1. Take Makki ka atta in abig plate or bowl for making the dough
  2. Add radish leaves, salt, spinach leaves and green chillies
  3. Knead and make it into a dough
  4. Take a plastic sheet pr bag and keep it on the rolling board
  5. Using your hand initially and then the rolling pin roll the dough into thick flat roti
  6. Now transfer the roti onto the tawa and let one side get roasted
  7. Flip and let the other side get roasted.
  8. Make sure both the sides are adequately browned and are roasted.
  9. The sides of the makki ki roti are a bit crunchier
  10. Serve hot with white butter and sarson ka saag



Gobi Masala recipe and how to make gobi masala at home

Being a Punjabi , I have had this yellow coloured gobi masala at home with curry or without curry. However that said I am bored eating the same style for years together. I tried a lot of cauliflower combinations to see if I can make this differently.

After several unsuccessful tries and various combinations of masalas now I have something which I am sure you all will like. My family liked it very much and enjoyed the masala gobi with paranthas last Sunday.


Masala Gobi recipe

Masala Gobi

I will warn you that this is a bit time consuming though not very difficult to make. It is requires some effort especially the steps require a particular way to fry the gobi or the cauliflower and then how to add that special aroma to this recipe. I would say that this aroma is the strength of this recipe.

I mean do not get me wrong  I love gobi and aloo gobi with a bit of amchur (mango powder) and dhaniya (coriander) is what I love the most. In fact, I love Gobi paranthas the most. Really Yum with that special white butter.

Let us dive straight into the nitty gritty of making this special masala Gobi and let me know in the comments as to how was it and did your family members like it ?

As usual I will first give you step by step instructions

for this recipe with photos and then at the end is a printable format for your ease of use. Plus a list of ingredients at the end.


Most importantly in this recipe below , make sure that you read the notes along with the steps. Very important as those will make sure that this masala gobi comes out special.

  1. Chop 1 medium sized cauliflower into six or seven sized florets. I would suggest that you use your hand to break the cauliflower into these florets. Though you can use the knife but however with hand the florets will come out intact. The stem of the floret should be in medium sized.pic16
  2. Now in each of the florets, stick one clove.
  3. Now boil these florets for 5-7 mins on medium flame.

    Florets with Cloves inserted and inside the water to be boiled Note: the stem is inside the water fully

    Florets with Cloves inserted and inside the water to be boiled
    Note: the stem is inside the water fully

Note: To boil these florets, the florets should be facing upwards with their stems dipped completely into the water.  This way the stems can become soft and tender as shown in the above image

  1. Remove the boiled florets from the flame and drain the water thoroughly

Note: Make sure that the stem of the floret is soft and tender after boiling.

  1. Take 3-4 medium sized potatoes and cut each of the potatoes into two pieces. I usually remove the top and bottom of the potato and then use the remaining potato and cut into two. That way I have two round pieces of the potato from each original potato.

    Cut Potatoes

    Cut Potatoes

  2. Take a pan or vessel in which we will make some masala. Pour some oil into the vessel (5-6 tbsp).
  3. Add garlic (ten pieces), cloves (5 pieces), cinnamon sticks(5 sticks), black cardamom into the heated oil. Stir these till the garlic is golden brown in colour.

Note : Remove Cloves, cinnamon and cardamom from this mixture once the garlic is golden brown in colour.pic17

  1. Add onion (2 chopped medium sized onions). Stir after adding till onions are golden brown in colour.

    Masala Mixture - chopped tomatoes added

    Masala Mixture – chopped tomatoes added

  2. Now add tomatoes (2medium sized chopped)
  3. Stir the mixture well, let it fry for some time but keep stirring and then remove from the flame.
  4. Take another frying pan and deep fry the potatoes. Remove the potatoes from the pan when they are golden brown in color.

    Deep Fried potatoes

    Deep Fried potatoes

Note : Deep fry them in low flame so that they are cooked from inside as well as have nice colour on the outside.

  1. Now take the boiled florets from Step 3 and fry them in a vessel by adding some 5-6 tbsps of oil.

    Florets upside down inside the pan with some oil

    Florets upside down inside the pan with some oil

Fried Florets with golden brown color

Fried Florets with golden brown color

Note: Two important things to note here are. Take the cloves out from the florets before you fry them (no deep fry). Also, fry them in a manner such that the stem is facing you and the flower of the floret is in the oil.  Fry till the florets are golden brown in colour at the top. The stem should not be golden brown and only the top of the floret should be.

  1. Now take the masala mixture from step 9 and add some salt to it. Add Dhaniya powder (1/4 tbsp)

Add red chilli powder (1/4 tbsp), add aamchur powder (mango powder) (1/4 tbsp)

Add garam masala (1/4 tbsp)

Add Kitchen king masala (1/4 tbsp)

Fully ready masala mixture with spices added

Fully ready masala mixture with spices added

Yes we need to add these many spices and you can tell this will pack some punch to the gobi.

  1. Now take the fried potatoes and fried florets and add them to this mixture. Stir gently such that florets should not break.

    Florets and potatoes in the masala

    Florets and potatoes in the masala

  2. Dress this with coriander leaves and serve.

    Ready to serve

    Ready to serve

Gobi Masala recipe and how to make gobi masala at home
Prep time
Cook time
Total time
A special twist to gobi masala recipe and it will add a special taste to your gobi.
Recipe type: main
Cuisine: North Indian , Punjabi
Serves: 3-4
  • Cauliflower – 1 medium sized cauliflower
  • Potato – 6 small sized potatoes
  • Onion – 3 chopped onions
  • Coriander – 1 bunch
  • Tomato – 6 small sized tomatoes
  • Cloves – 9-10 pieces
  • Cinnamon sticks – 5
  • Black cardamom – 3
  • Garlic – 10-12 pieces
  • Dhaniya powder -1/4 tbsp
  • Red chilli powder - ¼ tbsp
  • Aamchur powder (mango powder) - ¼ tbsp
  • Garam masala -1/4 tbsp
  • Kitchen king masala -1/4 tbsp
  • Oil: any refined oil
  1. Chop and get some 6 florets out of the cauliflower
  2. Stick cloves into each
  3. Boil the florets in water
  4. Cut the potatoes ion two round pieces each
  5. Take a frying pan, add some oil, add garlic, cloves, cinnamon sticks and black cardamom into it. Stir and make sure that garlic is golden brown in colour. Remove the cloves, cinnamon and cardamom as they were only added for flavour.
  6. Add chopped onion then add chopped tomatoes.
  7. Deep fry the potatoes
  8. Fry the gobi (5-6 tbsp of oil) or the cauliflower separately till golden brown in colour from the top. Always have the flower inside the oil and the stem facing you while frying. That way only the flower on the top will become golden brown.
  9. Take the masala mixture of onions and tomatoes. Add salt, dhaniya powder, red chilli powder, aamchur powder, garam masala and Kitchen King masala to it. Your masala mixture is now ready.
  10. Now to this masala mixture add the fried florets.
  11. Then add deep fried potatoes.
  12. Stir very gently such that masala s all draped on each of the florets and potatoes.
  13. Dress it with coriander leaves. Serve in a nice bowl.