Naan Channay Urdu English Recipes by Shireen Anwar

INGREDIENTS FOR CHANAY

Chick Peas 250 gm soaked overnight with 1 tsp soda bicarbonate
Red Lentil half cup
Gram Lentil handful
Chili Powder 1 ½ tsp
Salt 1 tsp
Black Pepper Powder ½ tsp
White Cumin (roasted and crushed) 1 tbsp heaped
All Spices ½ tsp
Oil ½ cup

INGREDIENTS FOR NAN

Flour 4 cups
Onion Seeds 1 tsp
Baking Powder 1 tbsp leveled
Soda Bi-carbonate ¼ tsp
Egg 1
Salt 1 tsp
Caster Sugar 1 tbsp
Yogurt 1 cup
Oil ¼ cup
Luke Warm water to knead
Sesame Seeds 1 tbsp

METHOD FOR NAN

Sieve flour, baking powder, and soda. Add in all the rest and knead to smooth soft dough. Leave it covered for 1 hour in a greased bowl. Grease baking tray well. Knead the dough once again. Make into 4 to 6 balls; roll into quarter plate size, spread into a well-greased oven tray. Brush with milk, sprinkle sesame seeds. Bake in a preheated oven in 200 degree C for 15 minutes, remove from oven and cover immediately with a napkin.

METHOD FOR CHANNAY

Soak chickpeas overnight with 1 tsp soda bi-carbonate, next morning boil them with red lentil, gram lentil, salt, chili powder and keep stirring till all tender. Add in oil, black pepper, cumin, allspice and cook till right consistency. Serve with boiled eggs and nan.