Arabic Style Kasta Puri Chena Baingan

Kasta puri chana baingan is a crispy Indian snack, stuffed with boiled chana dal and fried eggplant and topped with green & sweet chutney Kasta Puri Chana Baingan is an amazing crispy Indian savory snack, deep fried crispy puri stuffed with a yummy and mildly spiced boiled chana dal and eggplant curry topped with sweet yogurt, finely chopped onions, green & sweet chutney. The Kasta puri is made crispy and tastes absolutely luscious on bite.

Chana dal combined with eggplants offer an exceptional taste. Boiled chana dal is meaty and has a delicious nutlike taste and buttery texture. Eggplants gives a heavy dense to the dish and is scrumptious to eat. You could also make bite size puri and stuff with chana and baingan and serve as a party snack. Kasta puri is a popular north India dish and widely prepared in the Rajasthani and Gujarati cuisines. This is an excellent snack, flavourful and nutritious. A very easy dish to cook and a must try recipe.

Recipe:  Kasta Puri Chena Baingan (Kasta Arabic Style)

Ingredients:

1. All-purpose flour                  -       1 cup


2. Sooji                                        -       ½ cup


3. Oil                                           -       3 tbsp


4. Onions                                   -       2 nos


5. Garlic                                      -       4 nos


6. Green chillies                       -       3 nos


7. Chilli powder                        -       ½ tsp


8. Chana masala                      -       ½ tsp


9. Brinjal, chopped                  -       200 gms


10. Tomato puree                        -       ½ cup


11. Chana dal, boiled                 -       ½ cup


12. Coriander, chopped             -       ½ bunch

Directions:

1. Take a bowl, add all-purpose flour, sooji, salt, little oil and required amount of water to make stiff dough. Rest the dough for a while.


2. For stuffing: Heat oil in a pan, add chopped onions, salt and sauté for about 2 minutes then add finely chopped garlic, green chillies, chilli powder, chana masala, chopped brinjal and tomato puree. Mix all ingredients well and switch off the flame.


3. Divide the dough into equal portions and roll out into small puris. Deep fry in hot oil.


4. Make a small hole in a puri, fill some stuffing in the centre along with sweet yogurt, sweet chutney, green chutney and chopped onions on top. Serve immediately.

Eggplant or brinjal being native to India and Sri Lanka over 4000 year ago is used extensively in Mediterranean and Chana dal or Bengal gram dal bean looks just like yellow split peas, but is quite different because it doesn't readily boil down to mush. It's more closely related to garbanzo beans, or chickpeas. Chana dal is delicious, nutritious and easily digested, and is used in both savoury and sweet (chana dal halwa) dishes.

These legumes are also roasted and powdered into chickpea flour (besan) which is widely used for making a variety of pakodas, bhajjis and kadi etc. Channa dal is actually a type of split lentil often used in Indian cooking as a thickener. It has a rich and meaty flavour. When added to veggies, it enhances the flavour of the dish and gives a nutty taste. Channa dal is used for making the traditional dishes from Gujarat state, i.e. Dhokla or Handwa.

Channa dal tastes extremely delicious when added to vegetables like bottle gourd, cabbage (channa cabbage), tindora (tindora and channa masala), brinjal (baingan channa dal) etc. Eggplant is a versatile vegetable and commonly used in Indian cuisine and a popular ingredient in Middle Eastern cooking. The delicate flavour of eggplant and chana dal blends well with spices and gives an amazing nutty flavour to your palate. Eggplant is also the perfect palette for strong flavours.

There are many ways of cooking the eggplant or brinjal. You can stuff, fry, use in salads, soups and many other delicious dishes.  The skin of eggplant is extremely absorbent to oil and other ingredients, hence is perfect for stuffing or in sauces, soup and casseroles. In India, you can get number of exotic dishes made with eggplant or brinjal using a number of regional spices. Some of the very popular recipes made with eggplant are Begun Bhaja (brinjal fry commonly prepared in West Bengal), Gutti Vankai Koora (stuffed brinjal - Andhra speciality), Spicy Eggplant slices, and Eggplant Tomato Curry etc.

Southern Asian cuisines.  Eggplant is very versatile and can also be cooked with other vegetables such as tomatoes, potatoes, spinach etc. They blend and absorb the flavours well into them making them soft and delicious. When cooked, eggplants taste extremely delicious, are soft, creamy and just melt into your mouth. Soft and silky or smoky and full-bodied, versatile eggplants are considered a star ingredient in many cuisines around the world to add rich, smoky flavour. Seeing the nutritional profile of eggplants and chana dal this obviously should be a must dish that you try to delight your family with. Do make this dish and enjoy the refreshing and comforting flavors to keep your taste buds delectable.

To check out on making more healthy and yummy dishes, do click on: www.vahrehvah.com

My rating: 4 stars:  ★★★★☆ 1 review(s)

You could always reach me at my below links:

My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma

Enjoy Cooking and always remember that: “VahrehVah is all about inspiring others to cook”!