Kala Chana Ghoomni Recipe

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Kala Chana Ghoomni
Main course
Preparation Time:
30 minutes
Indian Cuisine
Saucepan, Vessel to boil
Skill Level:

Kala Chana Ghoomni Ingredients

  • Besan (black gram flour)-100 grams
  • Tomatoes - 3 medium
  • Onion - 2
  • Chopped green chillies - 2 tablespoon
  • Ginger garlic paste -1 tablespoon
  • Turmeric powder - 1/2 teaspoon
  • Mustard paste - 1/2 tablespoon
  • Red chilli powder - 1/2 tablespoon
  • Coriander powder - 1/2 tablespoon
  • Asafoetida - a pinch
  • Cumin seeds - a tablespoon
  • Carom seeds - 1/2 teaspoon
  • Garam masala -1/4 teaspoon
  • Oil - 2 tablespoon
  • Salt - to taste

Preparation Method for Kala Chana Ghoomni Recipe

  • In a bowl take the gram powder, one tablespoon chopped green chillies, carom seeds, 1/4 tablespoon of red chilli powder, salt and a tablespoon of oil, add some water and make a medium tight dough.
  • Divide the dough to small portion and roll into a 1 inch diameter cylinders which are about 5 or 6 inches in length.
  • Cook each of the besan cylinders in boiling water for about 12 minutes.
  • Remove the pieces (gatte) to a clean cloth and let it cool. After cooling cut the gatte into small pieces and set aside.
  • In a cooking pan, add a table spoon of oil, green chillies, asafoetida, and cumin seeds and fry till they are brown and the smell of the roasted cumin rises up.
  • Add the ginger garlic paste and the mustard paste and stir cook for about a minute.
  • Now, you can add finely chpped onion and sauté for a few minutes till it changes colour and then add the dices tomatoes to it, sauté again for two more minutes.
  • Next you would have to add coriander powder, red chilli powder, garam masala, turmeric powder and salt and sauté for a minute more.
  • Add one and a half cups of water, stir and cook for 6 minutes; you will have almost cooked gravy for your Kala Chana Ghoomni.
  • Now, it is time to drop in your gatte into the boiling gravy and to cook it for 4 to 5 minutes. By this time your gravy becomes thick and the gatte will have taken up the spicy flavour from your gravy.
  • Garnish with freshly chopped coriander leaves and serve it hot with roties, nan, paratas or rice.