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GF
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Channa Fry
Depending on the season, there are many mainstays in my refrigerator. However, there are very few foods that I keep at home and at the restaurant. Channa fry is one of them – we have a version upstairs at the Bake Lab, one downstairs at the main restaurant and I usually have a version at home.
Channa usually refers to garbanzo beans, and you could use the common white or the black variety. Having cooked and seasoned garbanzo beans in the refrigerator is like have a semi-serious meal a few minutes away. You could eat them just as is or add to plain yogurt with some herbs for a savory snack. Toss them with sliced celery and a dressing, and you have a salad. Throw in some greens, pomegranate seeds and toasted pumpkin seeds and now you have a fancy salad. Add it to rice and you have a pilaf.
Channa fry will keep in your refrigerator for up to 5 days.
Depending on the season, there are many mainstays in my refrigerator. However, there are very few foods that I keep at home and at the restaurant. Channa fry is one of them – we have a version upstairs at the Bake Lab, one downstairs at the main restaurant and I usually have a version at home.
Channa usually refers to garbanzo beans, and you could use the common white or the black variety. Having cooked and seasoned garbanzo beans in the refrigerator is like have a semi-serious meal a few minutes away. You could eat them just as is or add to plain yogurt with some herbs for a savory snack. Toss them with sliced celery and a dressing, and you have a salad. Throw in some greens, pomegranate seeds and toasted pumpkin seeds and now you have a fancy salad. Add it to rice and you have a pilaf.
Channa fry will keep in your refrigerator for up to 5 days.
1 hour and 25 minutes + soak & rest time
4
Notes & Variations
- If you do not have amchur, replace with the juice of one lime.
- Toast cumin seeds dry in a frying pan over medium heat until they darken slightly and give off a toasted aroma. Or toast in a baking pan in the oven at 300F for 5 to 7 minutes. Cool and grind in a coffee or spice grinder.
- Instead of garbanzo beans, use black eyed peas, cannellini beans, red beans or any beans of your choice.
Notes & Variations
- If you do not have amchur, replace with the juice of one lime.
- Toast cumin seeds dry in a frying pan over medium heat until they darken slightly and give off a toasted aroma. Or toast in a baking pan in the oven at 300F for 5 to 7 minutes. Cool and grind in a coffee or spice grinder.
- Instead of garbanzo beans, use black eyed peas, cannellini beans, red beans or any beans of your choice.
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