Chanar kalia also known as cheese ball curry is a recipe with its roots from Bengali. It is enjoyed as a side dish. It is usually prepared during special occasions like birthday parties, festivals, get together parties and so on.
In this article, we will learn how to make one of Bengali’s dishes known as chanar kalia. Enjoy!
Ingredients
- 300 grams of chenna
- 2 teaspoons of corn flour
- 2 tablespoons of ginger paste
- 1 tablespoon of onion paste
- 1 teaspoon of Bengali garam masala
- ½ teaspoon of red chilli powder
- 1 teaspoon of tumeric powder
- 2 tablespoons of cumin paste
- Whole garam masala made up of a few cloves, green cardamoms, cinnamon stick and bay leaf
- 1 tablespoon of raisin paste
- 2 green chillies
- Salt (to taste)
- Oil for frying
What Chanar Kalia Can Be Served With
Chanar kalia can be served with roti, plain rice, pulao or paratha.
Special Utensils
- Cheesecloth
- Tissue paper
Steps
- Sprinkle some corn flour all over the chenna. Mix it well and knead it till it forms a soft dough.
- Cover it with a moist cheesecloth and leave it for about 15 minutes.
- Part the chenna into equal portions and form them into round shapes.
- Heat oil and fry the chenna until it becomes golden brown.
- When it is ready, remove it from the oil and place them on a plate lined with paper towel.
- To make the gravy, add the garam masala to the oil you removed the chenna from. You can use a ladle to fetch some of the oil from it if it will be too much.
- Add the onion paste and fry until it turns brown.
- Add the green chilies, ginger paste and sauté for a while.
- Add cumin paste, red chilli powder and turmeric and fry them for a short while.
- Sprinkle garam masala powder over it and add the resin paste and salt. Mix well.
- Add two cups of water and let it boil.
- Drop the chenna into the gravy on fire gently. Cover it and allow it to simmer for about 7 minutes or until the chenna soaks some of the gravy.
- When this is done, remove it from the fire and serve.
Delicious CHANAR KALIA RECIPE
In this article, we will learn how to make one of Bengali’s dishes known as chanar kalia. Enjoy!
Equipment
- Cheesecloth
- Tissue paper
Ingredients
- 300 g chenna
- 2 tbsp corn flour
- 2 tbsp ginger paste
- 1 tbsp onion paste
- 1 tbsp Bengali garam masala
- ½ red chilli powder
- 1 tbsp tumeric powder
- 2 tbsp cumin paste
- Whole garam masala made up of a few cloves, green cardamoms, cinnamon stick and bay leaf
- 1 tbsp raisin paste
- 2 green chillies
- Salt
- Oil for frying
Instructions
- Sprinkle some corn flour all over the chenna. Mix it well and knead it till it forms a soft dough.
- Cover it with a moist cheesecloth and leave it for about 15 minutes.
- Part the chenna into equal portions and form them into round shapes.
- Heat oil and fry the chenna until it becomes golden brown.
- When it is ready, remove it from the oil and place them on a plate lined with paper towel.
- To make the gravy, add the garam masala to the oil you removed the chenna from. You can use a ladle to fetch some of the oil from it if it will be too much.
- Add the onion paste and fry until it turns brown.
- Add the green chilies, ginger paste and sauté for a while.
- Add cumin paste, red chilli powder and turmeric and fry them for a short while.
- Sprinkle garam masala powder over it and add the resin paste and salt. Mix well.
- Add two cups of water and let it boil.
- Drop the chenna into the gravy on fire gently. Cover it and allow it to simmer for about 7 minutes or until the chenna soaks some of the gravy.
- When this is done, remove it from the fire and serve.
Notes
Chanar kalia also known as cheese ball curry is a recipe with its roots from Bengali. It is enjoyed as a side dish. It is usually prepared during special occasions like birthday parties, festivals, get together parties and so on.
Nutrition
Calories: 230kcal
Tried this recipe?Let us know how it was!
