Kala 2018
Tancredo Dori
Although gulab jamuns are quite tasty, kala jamuns are definitely far superior in taste (in my not-so humble opinion). Kala jumuns are simply blackened gulab jamuns. A scant teaspoon (more or less, depending on your recipe) of sugar is added to the dough.
If your dough seems fine, then maybe you need to re-think your rolling technique. What i do is pinch a piece of dough and roll a ball between my two hands. The ball will usually have a few cracks. Then, I simply flatten it in my hands and re-roll the ball.
The photo on the top is what my dough looked like after I just rolled it into a ball with my hands. This is what that same piece of dough looked like after I flattened it and re-rolled it:
Kala are known by a few other names. Perhaps you've heard them called "unicornfish," or "cows of the sea" because of their seaweed-grazing capabilities. Anyone who has eaten one probably just knows them as "delicious."
In this video, I spear and prepare a whole kala in the easiest, most traditional way possible: over an open flame. Kala are great grilled whole and even the guts are edible or good for turning into a sauce, although I prefer to leave them for the birds. After gutting the kala and removing the sharp blades from its tail, I lay it down on a wood-fired grill that's giving off low to medium flames and heat. The fish will take 12 to 15 minutes on each side to cook.
Meanwhile, I prepare a simple sauce to pour over the delectable meat. This sauce is usually some combination of butter, garlic, and citrus, reminiscent of the French influences used to cook this fish in Tahiti where it is quite popular. Once the fish is cooked, use a chopstick to gently break the charred skin along the spine and peel the skin back from tail to gill, revealing the perfectly cooked meat. Pour the sauce on the fish directly over the grill and eat straight off the bones with chopsticks or fingers.
Kala Chana or Black Chickpeas are a hearty, wholesome legume. Here the classic chaat gets a makeover with an ingredient glow up and the prettiest plating! Read on to see how to make a beautiful, delicious, Kala Chana Chaat!
You all know about my love for Chana Chaat and Mixed Plate Chaat, but I do genuinely feel that Kalay Chanay don't get the attention they deserve! I love this simple warm Kalay Chanay with some cold dahi baray, but I also love this nutty fun chaat and hope you do too!
Kala Chana of Black Chickpeas are a variety of chickpeas with a firmer darker exterior that even after cooking holds it's shape. They are nutty tasting, with a pleasing earthy texture and a firmer bite than traditional chickpeas. They also pack a nutritional punch in terms of protein, fibre, iron, and magensium.
Like most legumes, no matter the cooking method, a little soaking goes a long way. Soaking improves not just the final texture but how easily the kalay chanay are digested. I typically recommend soaking for 6 hours or overnight.
For the Instant Pot for every cup of kalay chanay you want 2.5 cups of water and tbsp salt. Pressure cook on high for 30 minutes, turn it off and you can vent (release the pressure) after 15 minutes. Because of the amount of liquid in the pot if you do it sooner then you will end up with tons of steam!
Note: In resounding proof of my fallacy I made this chaat, photographed it, devoured it and then realized after that there was no papri or sev on it. I leave this as is so you know that if (like me) you were out of it then this still tastes incredibly good!
I do like a traditional Kala Chana Chaat, and frankly if you make adjustments then this is that, but sometimes the combination of a little tweak and some artful rearranging is just what the heart wants. This chaat is different from the typical Kala Chana Chaat in three key ways
1.) The plating: Instead of mixing it all together I took a pretty dish and made layers of chaat. The overall effect is infinitely more pleasing to look at and when you take it out in your plate it all mixes anyway!
2.) The yoghurt: traditionally Kala Chana Chaat doesn't have it. You are absolutely welcome to skip it, but I kept it because of it's creamy freshness and slight sweetness. It adds great balance to the chaat!
3.) The pan roasted potatoes: Boiled potatoes work too, but I found myself thinking that given that these chanay have more attitude than typical chickpeas for chana chaat, perhaps it is time to add a little attitude to the potatoes. It was a zero regrets move!
The recipe I use for Imli ki Chutney is tangy, spicy, and sweet. It also has a bit of smokiness to it which adds interest to chaats. If you are using a store bought chutney then you will need to doctor your chana mix with a little chilli flakes (spice), zeera/cumin powder (smokiness), and salt (balance).