Aloo Chana Curry Recipe for Chapati & Bhatura | Potato Chana Curry (2024)

FAQs

Why add baking soda to chana masala? ›

Why It Works. Adding baking soda to the onions helps them break down and caramelize faster.

Generally speaking, both the terms Chana and chole mean chickpeas. Chana is a Hindi word and Chole is a Punjabi word & both mean the same. But chana masala is any Indian chickpea curry and chole masala is a dish made in Punjabi style with specific spices. Can we cook Chole without soaking?

You are messing a little with the pH of the recipe (the acidity) but as baking powder has everything it needs to create a rise on its own, whereas baking soda (bicarbonate of soda) needs some acid, you should still get the bubbles you need, but whatever the acid is that's already in the recipe will go un-neutralised.

According to Ayurveda, roasted chana with outer shell can provide with good amount of fibre and protein, which are known to keep you fuller for longer as they take time to digest. It is a perfect snack for weight loss as it helps to reduce overall calorie intake by a person.

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea.

Both Kala Chana and Kabuli Chana are good sources of protein, with 7-8 grams of protein per 100 grams of Kala Chana and 10–11 grams per 100 grams of Kabuli Chana. However, Kabuli Chana is the superior option for protein intake.

The chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds.

*You want to cook chana or rajma without waiting, then a tiny pinch of baking soda is what you need — it breaks pectin in plant cell walls and it reduces cook time by half. This is why restaurants use it. *A pinch of baking soda will make onions caramalise way faster.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

Why is baking soda used in making pakora? ›

Adding baking soda helps the pakoda to have a soft texture. Adding hot oil in the batter: in the gram flour batter, you can also add 1 or 2 teaspoons of oil. This makes the onion pakoda crisp and it absorbs less oil while frying. Frying temperature: The temperature of the oil has to be correct while frying.