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We hope you got insight from reading it, now let’s go back to #amritsari naan-punjabi chanas recipe. You can have #amritsari naan-punjabi chanas using 48 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to cook #Amritsari Naan-Punjabi Chanas:

1. Prepare 4 cups Maida
2. Take 1 tsp Baking powder
3. Get 1/2 tsp Baking soda
4. Take to taste Salt
5. Provide 1 tbsp Sugar
6. Use 1/2 cup Milk
7. Use 1/4 cup Dahi/curd
8. Get 1 tbsp Oil
9. Prepare As required Kalaungi seeds to decorate the naan
10. Provide To Make Potato Stuffing
11. You need 1 cup Boiled potatoes
12. Take 1 cup chopped Onion
13. Take Some Coriander leaves
14. Take Some Mint leaves
15. Prepare 1 teaspoon grated Ginger
16. Prepare 1 teaspoon Green chillies
17. You need to taste Salt
18. Use 1 teaspoon Red Chilli Powder
19. Use 1 teaspoon Chaat Masala
20. Provide 1/2 teaspoon Ajwain
21. Use 1/4 teaspoon roasted Cumin Powder
22. Take For Punjabi Channa….
23. Provide cup chana
24. Get 1 1/2 cups water
25. Take 1 Pinch baking soda
26. Get For frying & blending
27. Provide 1 tbsp oil or as needed
28. Take 1 1/2 cup onions (thinly sliced, about 2 to 3 medium)
29. Use 3/4-1 tbsp ginger garlic paste
30. Get 1 1/4-1 1/2 cup tomatoes (chopped, 2 medium)
31. Get 1/2-3/4 tbsp red chilli powder (adjust as desired)
32. Provide 1/4 tsp turmeric or haldi
33. Use as needed Salt
34. Get For chana masala gravy
35. You need 2 tbsp oil or as needed
36. Prepare 1 small bay leaf
37. You need 1 inch cinnamon
38. Get 2-3 Cloves/laung
39. Use 2-3 green cardamoms or elaichi
40. You need 1/2 cup onions (finely chopped)
41. Prepare 1 green chilli slit
42. You need 1 tsp Chana masala
43. Prepare 1 tsp Kitchen King masala
44. Get 1 1/2-2 tsp garam masala (I used punjabi homemade garam masala)
45. Provide 2 tsp coriander powder
46. Provide 1 tsp kasuri methi
47. Take 2 pinch amchur powder
48. Provide to taste Tamarind Chutney

Steps to make #Amritsari Naan-Punjabi Chanas:

1. Mix the dahi, baking powder, soda, sugar with maida in a bowl. - Knead it into a soft dough with milk.
2. After kneading the dough for 9-10 minutes, cover all sides of the dough with clean moist cloth for two hours.
3. After covering the dough with a moist cloth for two hours,take out the dough from the moist cloth, knead it slightly to remove any air present in the dough. Place it on a flat wooden desk (to make the naan).
4. Knead the dough to make a circle. Now, apply ghee on the opposite sides of the dough and then fold it. - Repeat the process 3-4 times, the idea is to spread the ghee in layers in the dough. Repeat the process for one more time. Folding the dough will give you flaky layers.
5. After that knead the dough and put it on a plate or dash in such a way that you can easily cut the pieces of dough with a knife. (you can take sizes of the dough as per your liking) - Now, take one piece of the dough in your hand, pinch sides of the dough and make a round ball of it.
6. Repeat the same process with all the dough pieces. - Cover these round dough pieces with a moist cloth for 15 minutes.
7. Making Stuffing of Amritsari Naan.Take a bowl and add 1 cup boiled and mashed potatoes in it. - After that add 1 cup chopped onion, coriander leaves, mint leaves and 1 teaspoon grated ginger in it.
8. After that add 1 teaspoon chopped green chillies, salt to taste, 1 teaspoon red chilli powder, 1 teaspoon chaat masala and ½ teaspoon roasted cumin powder in the bowl. - After adding all the ingredients mix them well using a spoon. - After the ingredients are mixed properly, keep them aside.
9. In between prepare Punjabi Channa.Wash chickpeas thoroughly and soak for 6 to 8 hours. - Add them to a pressure cooker. Pour 1½ cups water and add a pinch of soda. You can also cook them in a pot adding more water as needed. - Cook until soft.
10. While the chana cooks, saute onions until golden in 1 tbsp oil. - Saute ginger garlic paste as well to remove the raw smell. - Fry chopped tomatoes with salt. Make sure tomatoes turn soft and the raw smell goes away.
11. Saute again along with chilli powder and turmeric till the raw smell goes off. - Blend once cooled to a smooth paste. optional - You can also add 1 tbsp cooked chana to the mixture and blend until smooth with out water. This makes the gravy thick and delicious.
12. Saute cinnamon, cloves, bay leaf and cardamom in 2 tbsp oil.Add Chana masala,Kitchen king masala. - Next transfer the blended paste. Stir well. Add garam masala powder, coriander powder and saute until the mixture leaves the sides of the pan.
13. Add the cooked chickpeas.If needed pour little more water to bring it to a consistency. - Bring it to a boil. Simmer for about 5 minutes or until it reaches the desired consistency. Taste the gravy and add more garam masala and salt if needed. Cook further for another 2 to 3 mins.
14. Add kasuri methi and amchur. Stir and switch off. Add chopped coriander leaves. Add tamarind Chutney.Cover and set aside until served.
15. In the meantime heat an electric Tandoor.
16. Now add the potato filling in the dough, flatten it with your hands, use ghee to flatten the dough with your hands. - After the dough is flattened in shape then spread some ajwain on one side of the dough.
17. Lightly press the flattened naan some more so that the ajwain stick on it.Now Place the Naan over greased plate of Tandoor and apply butter over the Naan.
18. Heat the Naan until golden brown and crispy.Using a spatula, take out the naan when it's cooked. - You will see the beautiful layers of the naan. Pour an ample amount of butter on the naan and serve with masala Channa,onions Tamarind chutney.Relish the tasty Amritsari Naan Chana.

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