Kadala Roast -Spiced Chana Roast
Kerala-style dry fry where quail is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 2 servings
- 1 cup Chickpeas pressure — cook well by adding salt
- 1 Onion
- Capsicum small pc
- 3 Dried red chilly
- Curry leaves, a few
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilly powder
- 1/4 tsp Garam masala
- Salt, to taste
- 2 tbsp Oil
Preparation
Step 1
Warm coconut oil in a wide pan non stick pan at medium flame.allow to crackle mustard seed and fry dried red chillies and curry leaves.
Step 2
Add chopped onion and Let it cook for 3 minutes.
Step 3
Add all powders and stir for a few seconds.
Step 4
Next, add cooked chickpeas/Chana and capsicum.
Step 5
Fold everything together gently,cook for another few minutes and take it off the heat.
Step 6
Kadala Roast is ready.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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