Chickpeas Naan Wrap | Veg Naan Wrap | Naan Wrap with Chana masala

Chickpeas Naan Wrap, a delicious wrap made from Naan bread and chickpeas masala. This was one of the recent experiment in my kitchen and it turned out way more delicious than i had expected, since  then it was included in our regular dinner menu. 

Guess it was one day in last month, i soaked more than usual chickpeas for our evening sundal, with the leftover cooked chana, i made this wrap with store brought naan for quick dinner that night, that's how i have been started making this wrap.  With cooked chickpeas and naan/any indian flat bread in hands, then you can make this in no time.

Related : How to make Rumali Roti

Here in today's recipe, i have used simple yogurt/curd sauce for the wraps, but mint or coriander chutney can also be used, those combination too tastes equally good. In addition to the chickpeas masala, i have added some raw onion, tomato and cucumber in the wrap for extra freshness, but that are all totally optional, so you can skip that and make it as simple chickpeas wrap.Now let's check out the recipe.

Chickpeas Naan Wrap | Veg Naan Wrap

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Wrap | Recipe Cuisine: Indian
Chickpeas Naan, Naan Wrap Chickpeas Naan Wrap, a delicious wrap made from Naan bread and chickpeas masala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Cooked Chickpeas - 1/2 cup
Onion - 1
Tomato - 1 
Ginger garlic paste - 1/2 tsp
Cumin - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala - 1 tsp
Salt - to taste
Coriander leaves - few
Naan - 2 
For sauce
Curd/Yogurt plain - 1/4 tsp
Salt - a pinch
Sugar -1/2 tsp

Procedure

Chop the onion, tomato into small pieces. Heat the pan with cumin seed, let it splutter, then add the onions with pinch of salt.Cook till the onions became translucent.

Then add the ginger garlic paste and saute till it's aromatic, next add the tomatoes and spices(turmeric, red chili, coriander & garam masala powder) & salt.

Cook till the tomatoes became mushy and the raw smell of spices goes off. Add the cooked chana/chickpeas, mix it all together and let it be in the flame for 5 mins.

Finally add the coriander leaves and switch off the flame. For the sauce mix all the ingredients listed under "For sauce " and keep it ready. Take a naan & place it on the working surface.

Place the chickpeas masala in the center, then add onions and tomatoes as you like.

Next add few pieces of cucumber(optional) and coriander leaves, finally pour the curd mixture as need on the top and roll the naan.

Delicious Naan Wrap with chickpeas masala is ready.

Related: How to make Kulcha 

Notes:

• In the curd sauce, you can add pinch of chaat masala for more flavor.
• Instead of curd sauce, you can use the coriander chutney too or without any sauce/chutney also,it tastes good.
• Instead of chickpeas, you can use paneer or/and mix veggie in the same way.
• You can make this wrap with roti/ chapathi too.  
• Canned chickpeas / white chickpeas can also be used.
• I have added salt while cooking chickpeas.
• Adjust the spices as per your taste.
  

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Black Chana Masala | Chick Peas Curry | Chana Masala

Chana Masala, a chickpeas curry in onion tomato masala.As i have already shared the basic onion tomato masala that you can use in variety of India Curries as base masala. Here in the recipe, i have used the same recipe of base masala and make this chana masala and it turns out super delicious.It goes very well with roti, chapathi or with any Indian flat breads. 
Even without coconut or cream, this curry turned out so creamy, if you like chana masala with coconut, then check out the delicious kadala curry here. As i have already mentioned   in my onion tomato masala post, you can prepare & store this masala ahead of time,at the time of need, bring the masala to boil and add cooked chana,that's it,your chana masala is ready.

Chana Masala

Preparation Time : 8 hrs for soaking | Cooking Time : 30 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Black Chana - 1/2 cup
Onion(large) - 1
Tomato(medium) - 2
Garlic - 5 pods
Ginger - 1/2 inch piece
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Cashew - 5
Oil - 2 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom - 2
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste 

Procedure

Soak  the chana for overnight or atleast 8 hrs and put it in pressure cooker along with 1/4 tsp of salt & water(just to immerse the chana) and cook it for 3 whistles & keep it aside until use. It should be mushy when pressed it with fingers.Peel the onions,garlic & ginger and chop them along with tomato roughly into pieces. Heat the pan with 1 tsp of oil, add the cumin & fennel seed let it fry in oil for 30 secs.Then add the onions, ginger & garlic along with 1/4 tsp of  salt and saute till the onions become translucent.Then add the cashews and tomato and saute till the tomato becomes mushy.Switch off the flame and let it cool completely.Put the onion & tomato masala into mixie/blender jar and grind them into smooth paste. Heat the pan with remaining oil and add the whole spices(cinnamon, cloves and cardamom),let it fry in oil for 30 secs.Then add the masala paste and spice powder(turmeric, red chili & coriander powder) and salt.If needed add some water and cover the pan with lid and cook for 8-10 mins in medium flame. By the time, the raw smell of the masala is gone,open the lid and keep in low flame until the oil separates on the top. Finally add the garam masala & mix well.(That's it, this is your base masala,you can store this for later use too.)Now add the chana along with the cooked water(transfer the masala to bigger pot for easy stirring) and let it be in flame for 5 mins,finally add coriander leaves and switch off the flame.That's it,Tasty & Creamy Chana masala is ready.

Notes:

• Cook the masala till oil separates before adding chana.
• Chana should be mushy when pressed between fingers.
• If the tomatoes have more tartness, add a tsp of sugar in the masala to balance the gravy.
• Use well ripe tomatoes and good quality chili powder to get bright colors.
  

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Channa masala(Chickpeas curry)

Ingredients
Chickpeas - 1 cup
Onion(chopped) - 1 
Tomatoes(chopped) - 2
Ginger garlic paste - 1 tbsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1 tsp
Cloves - 2nos
Cinnamon - small piece
Cardamom - 2 nos
Curd - 2 tbsp
Coriander leaves
Salt
Oil

Procedure
Soak the chickpeas overnight and cook it for 3 whistle in cooker or until it done.

Heat the oil in a pan, add cloves,cardamom & cinnamon fry it for 1 min and then add onion.

Cook it till onion become translucent and then add ginger garlic paste and tomatoes.

Now cover the pan and cook the tomatoes until it become mushy.

After that add chickpeas,red chili,coriander,cumin powder,salt & enough water.Cook it until everything get together.

Then add garam masala and coriander leaves & switch off the flame.

Finally add the curd and mix it well .

Channa masala is ready to serve.

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