Sel Roti with Curried Chickpeas (Chana Tarkari)

Ingredients

• 2 cups Rice Flour
• 1/2 cup Sugar
• 2 tbsp Ghee (Clarified Butter)
• 1/2 cup Milk
• 1/2 tsp Cardamom Powder
• 2 cups Vegetable Oil (for frying)
• 2 cups Chickpeas (canned, drained and rinsed)
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Chili Powder
• 2 tbsp Vegetable Oil (for Chana Tarkari)
• 2 tbsp Fresh Cilantro

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Rice Flour, 1/2 cup of Sugar, 2 tbsp of Ghee, 1/2 cup of Milk, and 1/2 tsp of Cardamom Powder. Stir these ingredients together thoroughly until you have a thick but pourable batter with no dry lumps.
2. 2Pour the 2 cups of Vegetable Oil into a deep, heavy-bottomed pan or a wok, at least 8 inches (20 cm) in diameter. Heat the oil over medium heat (approximately 325-350°F / 160-175°C) until a small drop of batter sizzles immediately when added to the oil.
3. 3Carefully pour about 1/4 cup of the Sel Roti batter into the hot oil, letting it flow in a circular motion to form a ring shape. Fry each Sel Roti for 2-3 minutes per side, until it is golden brown and crisp; use a slotted spoon to transfer the fried Sel Roti to a plate lined with paper towels to drain excess oil.
4. 4In a separate 10-inch (25 cm) skillet or medium pan, heat the 2 tbsp of Vegetable Oil over medium heat (approximately 300°F / 150°C). Add the 1 medium Onion, finely diced into 1/4-inch (0.6 cm) pieces, and sauté for 5-7 minutes, stirring occasionally, until it turns golden brown and softens.
5. 5Add the 2 medium Tomatoes, finely diced into 1/4-inch (0.6 cm) pieces, along with the 1 tbsp of Ginger-Garlic Paste, 1/2 tsp of Turmeric Powder, 1 tsp of Cumin Powder, 1 tsp of Coriander Powder, 1/4 tsp of Garam Masala, and 1/4 tsp of Chili Powder to the skillet. Continue to sauté for 8-10 minutes, stirring frequently, until the tomatoes have softened significantly and the mixture becomes fragrant.
6. 6Stir in the 2 cups of Chickpeas (which have been drained and rinsed) into the spiced tomato mixture in the skillet. Cook the curry for 15-20 minutes over medium-low heat (approximately 250°F / 120°C), stirring occasionally, until the sauce has thickened to your desired consistency.
7. 7Serve the hot Sel Roti immediately alongside the Chana Tarkari, garnished with the 2 tbsp of Fresh Cilantro, roughly chopped.

Related Guides