- White Channa / Chickpeas / Kabuli Channa – 1 cup
- Salt to taste
- Coconut – 3 tbsp finely grated ( Optional )
- Black pepper – 1 tsp crushed
- Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Urad dal – 1 tsp
- Dry Red Chilli – 2
- Asafoetida powder – ¼ tsp
- Curry leaves – 1 sprig
Wash and soak channa in lots of water overnight.
Drain the water and add it
to pressure cooker.
Cover with fresh water and add salt to it.
Pressure cook it for 4 whistle. Then simmer for 20 mins. Now switch off the flame
and let the steam go all by itself.
Open the pressure cooker and drain
the water and set aside.
Heat oil in a kadai.
Add in seasoning ingredients and saute for a min.
Now add in cooked drained channa and mix well.
Add in salt and toss well.
Add in crushed pepper and mix well.
Add coconut if needed and mix well.
1/2 cup (120 ml) extra-virgin olive oil
2 garlic cloves, finely mince
2 teaspoon mixed dry herbs
1/4 teaspoon fresh ground black pepper
1 cup (235 ml) warm water
2 1/4 teaspoons active dry yeast (1 packet)
1/4 teaspoon honey
2 1/2 cups (315 grams) all-purpose flour
1/2 teaspoon fine sea salt
Thinly sliced red and yellow bell pepper and black pitted olives for topping
- In a cold medium skillet, combine olive oil, garlic, mixed herbs and black pepper.
- Place the pan over low heat and cook, stirring occasionally , 5 to 10 minutes or until aromatic , but before the garlic browns. Set aside
- In a large bowl, combine the warm water, yeast and honey. Stir and let sit for 5 minutes
- Add 1 cup of flour and 1/4 cup of infused garlic olive oil mixture to the bowl with yeast and honey
- Stir 3-4 times until the flour has moistened
- Let sit for another 5 minutes
- Stir in the remaining 1.5 cups of flour and salt
- When the dough comes together, transfer to a floured board and knead 10-15 times until smooth
- Transfer the dough to a large oiled bowl
- Cover with a warm, damp towel and let it rise for 1 hour
- After 1 hour, preheat the oven to 225 deg C
- Use 2 tbsp of the remaining garlic olive oil mixture to a baking pan
- Transfer the dough to the baking pan
- Use your fingers dipped in water to dimple the dough
- Scatter the olives and coloured peppers on the surface
- Drizzle the remaining garlic olive oil mixture
- Let the dough rise for 20 minutes until it puffs slightly
- Bake until golden brown, 20 to 25 minutes
- Cool baked focaccia on a wire rack