Balti chana aloo from Curry Club Balti Curry Cookbook (page 130) by Pat Chapman

  • chana dhal
    Split husked Bengal gram/chickpea.
  • spiced salt
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute soya oil for sunflower oil and vegetable oil for ghee. Uses the "Balti masala paste" recipe on page 38, the "Balti garam masala" recipe on page 33, and the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt. See book for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soya oil for sunflower oil and vegetable oil for ghee. Uses the "Balti masala paste" recipe on page 38, the "Balti garam masala" recipe on page 33, and the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt. See book for variations.

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