CHANNA (CURRIED CHICKPEA FILLING FOR ROTI)
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Provided by Daisann Mclane
Categories side dish
Time 45m
Yield Filling for 4 rotis
Number Of Ingredients 8
Steps:
- Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown. When the onions are almost done, add the garlic and saute 2 minutes more. Add the curry and amchar powders and stir for 1 minute.
- Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas. Stir over medium heat until chickpeas are coated with the spices and onions. Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir. Bring to a simmer, cover and let simmer over low heat for 1/2 hour. (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.) Let cool for a few minutes before adding to the roti.
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Ashley Becker
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the flavor and the chickpeas were cooked perfectly. I'll definitely be making this again.
Sameer Ustad.g
[email protected]This recipe was a bit time-consuming, but it was worth it. The chickpeas were perfectly cooked and the sauce was flavorful and creamy. I would definitely make this again for a special occasion.
Jamie Sloan
[email protected]I was really disappointed with this recipe. The chickpeas were overcooked and the sauce was bland. I wouldn't recommend this recipe.
eldoda ab
[email protected]This recipe was a bit too spicy for me, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Joseph Wallace
[email protected]This was a delicious and easy recipe. I made it for dinner last night and my family loved it. The chickpeas were tender and flavorful, and the sauce was creamy and rich. I will definitely be making this again.
Lina Abdelbagi
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover chickpeas, and the sauce is so flavorful. I like to serve it with rice or naan.
Maqbool Khan
[email protected]This was a great recipe! I made it for a party and it was a huge success. Everyone loved the flavor and the chickpeas were cooked perfectly. I'll definitely be making this again.
Ofu Nwa
[email protected]I'm not a fan of chickpeas, but this dish changed my mind. The spices and herbs really brought out the flavor of the chickpeas, and the sauce was so delicious. I'll definitely be making this again.
Henry Agos
[email protected]This was a delicious and easy recipe. I made it for dinner last night and my family loved it. The chickpeas were tender and flavorful, and the sauce was creamy and rich. I will definitely be making this again.
Mir Sanjida ali Shammi
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the flavor and the chickpeas were cooked perfectly. I'll definitely be making this again.
Sam Ramon
[email protected]This recipe was a bit time-consuming, but it was worth it. The chickpeas were perfectly cooked and the sauce was flavorful and creamy. I would definitely make this again for a special occasion.
Herry Laqz
[email protected]I was really disappointed with this recipe. The chickpeas were overcooked and the sauce was bland. I wouldn't recommend this recipe.
Joancarter Joancarter
[email protected]This recipe was a bit too spicy for me, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Kareem Talaat
[email protected]This was a delicious and easy recipe. I made it for dinner last night and my family loved it. The chickpeas were tender and flavorful, and the sauce was creamy and rich. I will definitely be making this again.
Catherine Kifulwime
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover chickpeas, and the sauce is so flavorful. I like to serve it with rice or naan.
Charles Osarenoma
[email protected]This was a great recipe! I made it for a party and it was a huge success. Everyone loved the flavor and the chickpeas were cooked perfectly. I'll definitely be making this again.
Tabitha Wanjogu
[email protected]I'm not a huge fan of chickpeas, but this dish changed my mind. The spices and herbs really brought out the flavor of the chickpeas, and the sauce was so delicious. I'll definitely be making this again.
Linda Baez
[email protected]This channa masala was a hit with my family! The chickpeas were perfectly cooked and the sauce was flavorful and creamy. I added a bit of extra heat with some cayenne pepper, and it was perfect.