Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Pappula Podi (Putnala/Bhuna Chana Powder) (Spicy Roasted Chickpea Powder)

Roasted Chickpeas, Pappulu, Putnala Pappulu, Dalia - 4 pounds for $4.99, purchased at Subji Mandi, NJ

Pappulu, Putnala pappulu or Dalia are prepared from chickpeas. Not the regular, white chickpeas but from a special variety of chickpeas specific to India and commonly sold under the name “Kala Chana or Black Chickpeas”.

The preparation of pappulu (dalia) is a fascinating process. First, the black chickpeas get soaked in water for several hours, and then after draining, chickpeas are roasted in big caldrons under controlled low fire for several hours. Until the chickpeas turn to crisp. Once the roasting process is completed, the hulls of chickpeas will be removed and each chickpea will be split into two equal pieces. This whole soaking-roasting process intensifies the chickpea flavor, and also changes them to light yellow, mildly sweet pappulu or Dalia. This process is done in special places called Bhattis. Almost every town in Andhra Pradesh would have a bhatti. People go there to buy the freshly prepared pappulu and also the puffed rice There were couple of bhattis near our home in Nandyala and we were used to buy them fresh and hot from those places.

Among all the lentil types available in an Indian store, pappulu are the only one which you can just open the packet and pop them into mouth. As kids and even now, we love to eat them as they are or mixed with murmura. They are a snack item for us, like popcorn. If you are from South India, I assume you already know the pappula taste. For those of you who don’t, you must try them at least once. They are usually sold in Indian grocery shops under the label “Dalia” in lentil section. They are really great tasting, guilt free snack.

Pappulu, Dry Red chillies, Cumin, Salt and Dry Coconut

Pappula Podi is a famous Andhra preparation. In some parts of Andhra this is also called gunpowder. We add it to season the curries and also to prepare chutneys and to spread on dosas, idly, pongali and upma. Pappula Podi not only spices but also adds a mild sweetness to the preparation. This following recipe is from my mother’s and my most valued one. If you are used to besan (gram flour) preparations, try this one instead. You will be delighted, I promise.

Pappula Podi:

1 cup – Pappulu
6 to 8 – dried red chillies, Indian variety
2 tablespoons – grated coconut or dried coconut pieces
1 tablespoon – cumin
½ teaspoon – salt or to taste
4 garlic cloves (this is optional, even without garlic this powder tastes great.)

Take pappulu, chillies, coconut, cumin, garlic and salt in a clean and dry mixer jar or food processor. Grind to fine powder. This is a dry preparation and do not add water. Store the powder in a clean, dry, airtight container. This will stay fresh as long as it remains dry.

The following are the most common ways I enjoy the Pappula Podi:

1. Add a tablespoon of Podi to fistful of cooked rice. Add a teaspoon of ghee. Mix and make small rounds. Eat.

2. Add a tablespoon of Podi to cooked rice and dal (tomato or spinach etc). Add a teaspoon of ghee. Mix and eat.

3. Prepare dosas and spread the pappula Podi on the dosa for Masala Dosa. Yum!

4. Dunk and coat the Idly, Upma and pongal morsels in Pappula Podi, and eat. My new favorite is Pappula Podi and oatmeal upma combination.

5. I also add pappula Podi to vegetable curries. Cabbage, bell pepper, green beans and Indian variety broad beans (Chikkudu kaya), the sauté style curries with these vegetables taste great spiced with pappula Podi. I usually sprinkle one tablespoon of this powder before turning off the heat.)

6. Add roasted onion, garlic and few branches of fresh cilantro to Pappula Podi, along with about half glass of water. Grind to smooth to make an instant chutney.

Pappula Podi (Spicy Roasted Chickpea powder, Putnala pappula powder, Dalia Powder)
Pappula Podi

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Chana Dal-Roasted (Dalia),Dried Red Chillies (Thursday July 7, 2005 at 5:53 pm- permalink)
Comments (47)

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47 comments for Pappula Podi (Putnala/Bhuna Chana Powder) (Spicy Roasted Chickpea Powder) »

  1. This is so nice… you are showing all the real stuff from India.

    Comment by saba — July 7, 2005 @ 6:15 pm

  2. Indira- this with rice and little sesame oil used to be my lunch everyday for a couple of years. I like this version with roasted chickpeas better than our tamil version with tur dal and gram dal. Thanks for the recipe.

    Comment by mikajackfruit — July 7, 2005 @ 6:18 pm

  3. It is surprising you are making this when you can have your mom make it in India- ha ha!

    Comment by mikajackfruit — July 7, 2005 @ 6:19 pm

  4. Saba – Iam glad you like the stuff.
    Mika – I am doing it now with oatmeal upma. I don’t know why but I can’t get enought of that upma with this powder. I made this powder to day especially for oatmeal upma.
    This I can make it here and taste also not that different from that of home.I am going to bring some other stuff from India. 🙂

    Comment by Indira — July 7, 2005 @ 8:24 pm

  5. ahah!
    I beat you for once (even though I really should every weekend but I am slack) I have my WCB photos up already 🙂 Cant wait to see the gorgeous Kittaya strut her stuff.

    Comment by clare eats — July 8, 2005 @ 11:08 am

  6. Thanks Indira for those lovely recipes. I have now made it a point to visit your site everyday just as I browse thru’ online newspapers everyday.

    Indira, can you post some non-veg recipes too (ie, if you do cook non-veg). I am particularly interested in thick gravies (veg & non-veg) which can be made without using coconut paste. I think Andhra recipes are a speciality in that aspect.

    Keep up the nice work Indira. Its really great and helpful too!

    Best Regards,

    Comment by Ravi — July 8, 2005 @ 5:04 pm

  7. Ravi, thanks for your support. I am glad you like the recipes.
    About non-veg recipes, I don’t cook non-veg, sorry. You can always check Bawarchi for numerous authentic recipes.

    Comment by Indira — July 8, 2005 @ 7:27 pm

  8. hi indira, i tried this recipe with pappulu podi – few cauliflower florets, 1 small onion (chopped), 1 tomato ( chopped ), 1/2 tsp ginger paste,1/4 tsp of garam masala, pinch of turmeric ,1/4 tsp of coriander powder, 2 to 3 tsps of pappulu podi mixed in 1 1/2 cup of water ( or as desired) For tempering -1/4tsp of fennel seeds, small peice of cinnamon, 3 cloves, curry leaves. Cilantro for garnishing. I made Cauliflower Kurma from the above ingredients . It was really good . Thanx a lot for the pappulo podi recipe 🙂

    Comment by priya — October 10, 2005 @ 4:04 pm

  9. Priya.. I never made cauliflower curry like this. I am going to take your word and try it with pappula podi. Thanks for sharing your recipe.

    Comment by Indira — October 10, 2005 @ 8:55 pm

  10. Hey, I went to the store today to buy the pappulu to make this podi :). Thanks for these authentic andhra recipes. I have a doubt – doesn’t dalia mean broken wheat? I am kinda confused here.

    Indira says…
    Hi Supriya… thanks! Really? Here in US, they sell ‘pappulu’ under the name of ‘dalia’. ‘Dalia’ is the name on the packet of ‘pappulu’, I posted here, if you check the photo. Again ‘dalia’ may be a Punjabi word too, with different meaning?

    Comment by Supriya — December 17, 2005 @ 1:33 pm

  11. I know this message is late, not sure you will find it…

    But do you dry the coconut yourself? How do you do it? I dont like using the powder kind from indian grocery. I usually buy fresh coconut, grate it, and store it in the freezer.

    Comment by yum — January 9, 2006 @ 1:13 pm

  12. Yum… I usually buy whole dry coconut halves at Subji Mandi, Oak tree road, NJ. Like you, I also think, they taste somuch better than the readymade coconut powder that’s avialble in packets.

    I buy dry coconut halves, cut them into small pieces, powder them using sumeet mixie once every one month, like that. Sometimes I also oven dry fresh coconut. This also works great.

    Comment by Indira — January 9, 2006 @ 2:37 pm

  13. Indira – I was just buying chana dal last week and was really puzzled when I saw these – I thought the labelling was the same and couldn’t figure out why one package was so much lighter than the other. I finally noticed the different spelling, but had no idea what the chana dalia was for. I’ll be getting some in order to make this powder (so I can make that beautiful bell pepper curry of yours), but I am curious to try it as a snack as well.

    Comment by Cathy — February 3, 2006 @ 9:09 pm

  14. Hai,

    This is vijitha.How r u?Last 3 years back i was there. now i am in India.I visit u site it is great.when was there i made mango u want mango pulp 1 tin
    kraft cool wipped cream 1 tin

    Mix both with egg beater and
    put it into freeze 5 to 6 hours


    Comment by vijitha reddy — March 22, 2006 @ 8:29 am

  15. You have a great website. I enjoyed the aunthentic paruppu podi. I made a less spicy version of it and my daughter loved it with idli and dosa. Thank You. Can you post sambar recipe the kind we get in Tirupathi Bhimas?

    Comment by Bhargavi — April 3, 2006 @ 12:54 pm

  16. Indira, I am also from Nandyal and I love your recipes and pictures. Infact my Grandma house was in Byrmal street. Good work.

    This powder is my daughter’s favourite. We put very little popu and fry the powder until it gets nice smell. Frying adds very diff. flavor to the powder. The one we make without frying we use for making some dry curries.

    Good Job once again.

    Comment by Rajeswari Nerayanuru — May 31, 2006 @ 12:45 pm

  17. Hi Indira,

    I really love your recipes. Most of them are kinda what my mother makes , I tried many of your recipes and they turned out very delicious. I think your name should have been annapurna instead of Indira:-) Your family members are so lucky;-)


    Comment by sandhyachamala — June 1, 2006 @ 3:57 pm

  18. Hi,

    I just love these recipes. I started trying most of the things here.
    I just don’t know cooking but now I think I’m ok now.

    Thanks for all those wonderful recipes.

    Can I get pulav, sambar and rasam recipes too….


    Comment by Usha — June 20, 2006 @ 2:09 pm

  19. Hi Indira, I am planning to make your recipe for Puffed Rice Upma soon. Wanted to find out about this Dalia powder – is it made from the white kabuli chickpeas or the black small kala channas?

    Indira replies:
    Hi Shilpi, ‘pappulu or putanala pappulu (dalia) are made from black chanas, by roasting and then removing the outer black cover. I have posted a photo of them (here in Indian stores, they are sold under the name of ‘dalia’) at the top. Please check it out. They do look like bengal gram (chana dal), but tastes completely different.
    Looking forward to reading about your try of Buggani at your blog.:)
    Also thanks for your nice comment that you left previously on one of my post few days ago. I was busy at that time, couldn’t reply. Thanks!

    Comment by Shilpi — July 4, 2006 @ 10:24 am

  20. […] I also want to mention that I used some of what we call in our house Indira’s Magic Powder in this dish. Indira, of course, is the lovely writer of Mahanandi–one of the best food blogs out there, hands down. She sent me this seasoning powder, which she calls me “Dalia Powder,” in the mail, and I have found that it makes any vegetable dish taste special. It is made of roasted chickpeas (dalia), dry coconut, , dried red chiles, dried garlic, cumin and salt all ground together into a orange-colored powder that is, as far as I am concerned, magical in its ability to transform any vegetable curry into something fantastic. It thickens the curry and adds amazing fragrance and flavor to the dish. If you want the exact recipe, Indira posted it here. I bet she could market it in this country, though, and I think she could–but only if she calls it “Indira’s Magic Powder.” […]

    Pingback by Tigers & Strawberries » Bhindi Masala — July 26, 2006 @ 10:13 pm

  21. […] This recipe, which uses a mixture of American greens (my favorite combination for this is collards, kale and mustard) is not only inspired by Indira’s writings but contains an ingredient which she introduced to me: dahlia powder. She also calls it, in her language, pappula podi, or putnala podi, but in our house, Morganna, Zak and I refer to it as “Indira’s Magic Powder,” because she sent me a jar of it months ago, and I have been using it since then in vegetable curries to a splendid effect that is nothing short of alchemical. […]

    Pingback by Tigers & Strawberries » Asian Ways With American Winter Greens, Part II — February 1, 2007 @ 2:23 pm

  22. Hi Indira, I have a question. When you mix in the garlic, doesn’t the moisture from the garlic become a problem? Or do you have to dry the garlic first? Thanks. I’m anxious to try it!

    Hello Dario,
    It does make the powder little bit moist, but if you are going to finish the powder within a week – it won’t be a problem. Also adding garlic is entirely optional. If I am making powder to finish within a day, I usually add garlic. If I am preparing in large quantity for storage, usually I avoid adding garlic.
    (In Nandyala, India, we add garlic even for long term storage. The garlic available there has low moisture content and often sun-dried variety is used in this powder.)
    Hope this helps. Do let me know how you like this powder. Thanks.

    Comment by Dario — February 2, 2007 @ 3:38 am

  23. Indira,
    Thanks for the quick response. I did make the powder and I did add garlic to it. I used it in a mixed greens recipe from Tigers and Strawberries. It was delicious! I made a big batch and sent jars of it out to my friends who would appreciate it. I also made the Vegetable Pongal dish from your site. Wow! That was great! I love your site and the way you present things. Thanks so much. Your work is very appreciated! Hugs.

    Comment by Dario — February 6, 2007 @ 4:13 am

  24. […] The slightly bitter, somewhat musky flavor of the curry leaves really accents the sweetness of the peas, without allowing their sugary quality to take over the dish. The dalia powder not only thickens the sauce, binding the peas and flavorings together, but gives a nutty richness to the dish, while the reddish caramelized onion and garlic give a browned sweet savor to the curry. The cumin complements the musky bitterness of the curry leaves, while the mustard seeds synergize with the chilies to give the peas a warmth that spreads over the tongue and tingles at the back of the throat. […]

    Pingback by Tigers & Strawberries » More Peas, Please! — February 16, 2007 @ 7:57 am

  25. Hello. This powder goes extremely well with
    If possible, can you post the recipe for
    ” chitlam podi”. This podi is made with a variety of pulses plus bellam. My mother used to make it, in my childhod (I am from Anantapur – my mother is very old to remember the recipe). There are
    so many recipes for sambar, but not the rayala seema sambar(w/o hing). Any one has it please?

    Thanks for your time.

    Comment by Indrani — March 9, 2007 @ 2:29 am

  26. Your site is a treasure chest of recipes. Thanks.

    Comment by BIndu Gupta — June 14, 2007 @ 1:33 am

  27. Where can you buy chickpea powder? Thanks.

    Comment by Jim Fenn — September 3, 2007 @ 9:57 am

  28. Hi indira,

    I like to try your pappula podi but i just want to know that do i need do roast the pappulu.

    Hi Swapna,
    Pappulu are roasted chana dal, so there is no need to roast them again for this recipe.

    Comment by swapna — September 20, 2007 @ 10:17 am

  29. Hi indira,

    Thanks for the quick response,you have a great website.

    thanks again.

    Comment by swapna — September 20, 2007 @ 2:18 pm

  30. Hi indira,

    I tried ur podi. It was very tasty.
    My family loved this podi.

    Thanks for ur recepie.

    Comment by Padma — January 4, 2008 @ 6:18 pm

  31. Hello Indira,

    Very easy recipe. Thanks for sharing it. I have another recipe with dalia that my mom makes at dinners. It goes well with rice and ghee: Instead of coconut,cumin and garlic, use a small onion. First make powder of dalia and dry red chillies and then put in onion pieces; just need some 30seconds in mixie with onions. This cannot be stored, but easy and quick to make when you need it. Let me know when you try it.

    Comment by Aparna — February 3, 2008 @ 11:50 am

  32. hello, I admire at ur photographic skills. Just clear one of my doubt about using Coconut to this. Can it be optional? take care.

    Hi Rekha, Yes, this podi is also prepared without coconut. or reduce the coconut quantity to one or two teaspoons. Coconut adds really good flavor and taste to this podi.

    Comment by Rekha — February 19, 2008 @ 2:34 am

  33. Hi,
    I made this over the weekend. Thanks for a very satisfying Pappula Podi recipe. We used to have this at Bhimas deluxe in Tirupati where it was called gunpowder.
    have a great day!

    Glad to know that you tried and liked this recipe, ms. Yep, it’s also known goes by an unfashionable name gunpowder. 🙂

    Comment by ms — April 21, 2008 @ 4:03 am

  34. am so happy to read ur oats upma recipe. am suffering from cholestrol problems. i don’t like having oats with milk.
    with this recipe i can look forward to a more healthier life.thanks

    Comment by karthik — May 4, 2008 @ 8:21 pm

  35. Hi Indira,
    I make the same powder with 2 tbsp of dhania. I use this podi for dosa,idli,upma… I have not tried it as a spice for curries. Will do soon.
    Very good site you have here.I will come here often.

    Comment by Priya — May 25, 2008 @ 3:52 pm

  36. […] Besides, peas are sweet and cauliflower is nutty and sweet, and so I figured that the combination would work wonders. In order to keep the flavors fairly simple, I decided to go with a fairly minimal spicing–caramelized onions, a little bit of garlic and ginger paste, whole mustard seeds, whole cumin seeds, and a little bit of a secret ingredient: Indira’s Magic Powder, also known as pappula podi. We call it Indira’s Magic Powder, because Indira of Mahanandi introduced me to this powder by very generously sending me a jar of it that she had made. Made of split, skinned and roasted chickpeas, chilies, cumin, garlic, coconut and salt, this powder magically makes everything taste better. […]

    Pingback by Tigers & Strawberries » Gobi Mattar:Purple Cauliflower and Pea Curry — June 4, 2009 @ 11:57 am

  37. […] I also added an optional South Indian touch which I never did in the restaurant: I thickened the curry and added a further level of flavor by adding pappula podi to it at the very end of cooking. […]

    Pingback by Tigers & Strawberries » Meatless Monday: Aubergine and Courgette Curry — July 19, 2009 @ 11:00 pm

  38. any idea how this compares to chana dal in calories and other nutritional value?

    Comment by Archie — September 25, 2009 @ 3:33 pm

  39. […] 1 pound dried chickpeas 1 teaspoon ground turmeric 1 teaspoon smoked paprika 1/4 teaspoon ground cinnamon 2 bay leaves 2-3 tablespoons ghee 1 large onion, thinly sliced 1 teaspoon salt 5-6 dried thin hot chilies 1 large cinnamon stick 5 whole cloves 8 whole green cardamom pods 1 teaspoon black mustard seeds 2 fresh long, thin green chilies, thinly sliced on the diagonal 4 cloves garlic, peeled and minced very finely 1″ cube fresh ginger, peeled and minced very finely 1 1/2 teaspoons cumin seeds 1/4 teaspoon black peppercorns 1 teaspoon fenugreek seeds 2 cloves 1/2 teaspoon coriander seeds 1 teaspoon ground turmeric 1/2 teaspoon smoked paprika water as needed 2 tablespoons pappulu podi 1 1/2 teaspoons tamarind concentrate salt to taste roughly chopped cilantro leaves for garnish […]

    Pingback by Tigers & Strawberries » Meatless Monday: Channa Bhatura — December 13, 2010 @ 10:46 am

  40. India, Nice receipe…you reminded me of my childhood days…are you from Nandyal(kurnool dist) by any chance?

    Comment by Raja — January 27, 2012 @ 1:18 pm

  41. […] Apart from that, you can use this podi to jazz up boring vegetables that do not have much flavor or if you want to add extra flavor. I am not completely new to lentil powder and I have used the plain powder in this snake gourd fry. But, the addition of chillies, cumin, etc. to the lentils made it even more interesting. This podi lasts for weeks if handled properly. Remember to keep it away from moisture. Off to the recipe. Recipe from here. […]

    Pingback by Cooks Joy - Pottukadalai Podi (Pappula Podi | Roasted Chickpea Powder) — April 13, 2013 @ 1:21 am

  42. […] Mahanandi » Pappula Podi (Putnala/Bhuna Chana Powder … – 41 comments for Pappula Podi (Putnala/Bhuna Chana Powder) … any idea how this compares to chana dal in calories and other nutritional value? […]

    Pingback by How Many Calories In Bhuna Chana | calc -count the calories — October 18, 2015 @ 4:01 am

  43. […] Mahanandi » Pappula Podi (Putnala/Bhuna Chana … – 42 comments for Pappula Podi (Putnala/Bhuna Chana Powder) (Spicy Roasted Chickpea Powder) » This is so nice… you are showing all the real stuff from India. […]

    Pingback by How Many Calories In Bhuna Chana | calories - calories and carbs — October 26, 2015 @ 1:20 am

  44. […] Mahanandi » Pappula Podi (Putnala/Bhuna Chana Powder … – 43 comments for Pappula Podi (Putnala/Bhuna Chana Powder) (Spicy Roasted Chickpea Powder) » This is so nice… you are showing all the real stuff from India. […]

    Pingback by How Many Calories In Bhuna Chana | counter - count the calories — November 5, 2015 @ 1:01 am

  45. […] Mahanandi » Pappula Podi (Putnala/Bhuna Chana Powder … – Pappula Podi (Putnala/Bhuna Chana Powder) (Spicy Roasted Chickpea Powder) Pappulu, … Pingback by How Many Calories In Bhuna Chana | calories … […]

    Pingback by How Many Calories In Bhuna Chana | food - calories database — January 13, 2016 @ 7:48 am

  46. The way you explained the process of this recipe is so good and very easy to prepare,it takes very less time also.It is also so yummy in idli,dosa and also in mango pickle rice also.This recipe is so yummy…. and also so nice……. while having this pappula podi

    Comment by vasanthi — July 20, 2016 @ 9:07 am

  47. […] & Easy (adsbygoogle=window.adsbygoogle||[]).push({}); Home » Cuisine » Andhra » Aloo Barbati Stir Fry Andhra | Spicy Yard Long Beans And Potato Fry Aloo Barbati Stir Fry Andhra | Spicy Yard Long Beans And Potato FryOct 212016   Rate thispost Aloo BarbatiAloo Barbati is a dry and spicy stir fry preparation made with yard long beans and potatoes cooked with Indian spices. Easy to cook and delicious to eat. This is a wonderful way to spice up plain yard long beans for an easy side dish. Enjoy this simple Aloo and Barbati fry with hot rice and dal or soft parathas. (adsbygoogle=window.adsbygoogle||[]).push({});Barbati is known as yard long bean, pea bean or Chinese long bean. They are an excellent source of protein, vitamin A, vitamin C, iron and dietary fibre.These Chinese Long Beans are tossed with sliced onions, potatoes and a mix of savoury spices with a sprinkling of roasted chickpea powder for the yummiest Chinese Long Beans ever!Roasted chickpea powder  (bhuna chana powder) is made from black chickpeas.Aloo Barbati Recipe:Homestyle barbati stir-fried with potatoes is a simple and flavourful stir fry dish. It’s a great way to enjoy fresh and tender Chinese Long Beans. Yard long beans are tossed with onion, potatoes and spices in this delightfully simple vegetarian side dish! Aloo Barbati Fry is sure to liven up your taste buds!To make Aloo Barbati, wash and peel the aloo. Cut them lengthwise. Boil/pressure the potatoes with 1/8 tsp of turmeric powder till tender (If pressure-cooking, cook for just 1 whistle). Drain the water and keep the tender potato wedges aside.Wash, string and chop the barbati into 1 inch long pieces. Cook the the yard long beans in boiling water till just tender. Drain the water and keep aside.Heat oil in a frying pan on medium heat and season with cumin seeds. Add the sliced onions and green chilli. Fry till the onions turn a soft brown.Put in the barbati and sauté for a minute.Add turmeric, salt, red chilli powder, coriander powder and garam masala. Combine well.Add the boiled potatoes and toss gently. Cover and cook for 1-2 minutes till all the masalas are well absorbed.Sprinkle roasted chickpea powder, mix gently and remove aloo barbati curry from heat. Garnish with coriander leaves.Serve Aloo Barbati Fry as a side with white rice and dal or with Roti/Chapathi.If you are looking for more stir fry recipes, do try out Aa Kakarakaya Vepudu and Jhinge Narkol. (adsbygoogle=window.adsbygoogle||[]).push({});Yard Long Beans And Potato Recipe details below:Aloo Barbati Recipe  PrintPrep time 25 minsCook time 10 minsTotal time 35 mins This flavourful and healthy Chinese Long Beans Recipe is unlike any other. The roasted chickpea powder gives a nice twist to this yard long beans and potatoes recipe and transforms it into a mouth-watering side dish. Learn how to make a quick-and-easy yard long beans side.Author: ShilRecipe type: Side DishCuisine: AndhraServes: 4IngredientsBarbati/Yard Long Beans – 2 cups, choppedPotato – 3 or 4 mediumOnion – 2 medium, slicedGreen chilli -1, slitCumin seeds – ½ tspGaram masala powder – ¼ tspTurmeric – ¼ tsp + ⅛ tspChilli powder – ¼ tspCoriander powder – 1 tspSalt – 1 ¼ tspRoasted Chickpea powder (putnala podi) – 2 tbspOil – 1 tbspCoriander leaves – 1 tbsp, choppedInstructionsWash the yard long beans and chop them into 1 inch pieces. Par-boil in sufficient water till tender. Drain the water and keep the barbati aside.Wash and peel the potatoes. Cut them into long wedges and pressure cook with a ⅛ tsp of turmeric and sufficient water for just 1 whistle. Drain the water and keep the cooked potato wedges aside.Heat oil in a wok or kadai. Add cumin seeds and allow to splutter.Add sliced onions and slit green chilli. Sauté till the onions get some colour on them.Add the barbati and sauté for a minute.Sprinkle salt, turmeric, red chilli powder, coriander powder and garam masala powder. Mix well.Add the cooked potatoes and gently combine everything together. Cover and cook on a low flame for 1-2 minutes.Sprinkle roasted chickpea powder (putnala powder) and mix well.Garnish with chopped coriander leaves and remove.Serve Yard Long Beans and Potato Fry with rice or roti.Nutrition Information Serving size: 309g Calories: 323 Fat: 5g Carbohydrates: 60g Sugar: 4g Fiber: 12g Protein: 13g Cholesterol: 0mg3.5.3217  Related PostsMixed Vegetable Pulao Recipe | Savory Vegetable Rice Pilaf | Sabzi PulaoMasala Dosa South Indian | Crispy Dosa Restaurant StyleKumror Chokka Recipe| Bengali Pumpkin Curry|Kumro TarkariAa Kakarakaya Vepudu Andhra | Kakrol Fry | Indian Spiny Gourd FryMixed Vegetable Korma Recipe | Mix Vegetable Curry RecipeFish Fry Masala | Andhra Chepala Vepudu | Indian Pan Fried FishTomato Dal Fry | Andhra Tomato PappuAlu Kabli Recipe | Kolkata Aloo Chana Chaat | Potato Chickpea SnackCabbage Pakoda | Crispy Cabbage Fritters | Onion And Cabbage PakoraBandhakopir Torkari Bengali Recipe | Aloo Cabbage Dry Curry Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.  Posted by Shil at 5:41 pm  Add comments  Tagged with: Barbati, Chinese Long Beans, Yard Long beans Leave a Reply Cancel reply […]

    Pingback by Aloo Barbati Stir Fry Andhra | Spicy Yard Long Beans And Potato Fry — October 21, 2016 @ 12:42 pm

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