Nan Channay by Shireen Anwer

Ingredients:

For Channay:

• Chickpeas 250 gm
• Soda bi carb 1 tsp
• Red lentil 1/2 cup
• Gram lentil handful
• Red chili powder 1-1/2 tsp
• Salt 1 tsp
• Black pepper powder 1/2 tsp
• White cumin 1 tbsp
• All spice 1/2 tsp
• Oil 1/2 cup

For Nan:

• Flour 4 cups
• Onion seeds 1 tsp
• Baking powder 1 tbsp
• Soda bi carbonate 1/4 tsp
• Egg 1
• Salt 1 tsp
• Caster sugar 1 tbsp
• Yogurt 1 cup
• Oil 1/4 cup
• Lukewarm water to knead
• Sesame seeds 1 tbsp
  

Method:

1. For nan: Strain flour, baking powder and soda bi carbonate.
2. Now add onion seeds, egg, salt, caster sugar, yogurt, oil and lukewarm water, knead soft dough, cover it, leave for 1 hour in greased pan.
3. Then grease baking tray nicely.
4. Knead dough again and make 4-6 balls.
5. Now roll in quarter size plate.
6. Now spread on greased tray and brush with milk. Sprinkle sesame seeds.
7. Bake in preheated oven on 200 degrees C for 15 minutes. Then take out from oven and cover with napkin immediately.
8. For channay: Soak chickpeas with soda bi carb overnight.
9. Next morning, boil it with red lentil, gram lentil, salt and red chili powder.
10. Stir it until all tender.
11. Now add oil, black pepper powder, white cumin and all spice and cook it until it is cooked well.
12. In end, serve with boiled eggs and nan.