Ingredients:
1 cup White rice
1 can Chickpeas
1 can Tomato purée
1 pack of Seaweed (Nori)
2 cups Water
½ cup of Heavy cream
Crushed red pepper
Salt
Soy sauce
Turmeric
Coriander powder
1 cup White rice
1 can Chickpeas
1 can Tomato purée
1 pack of Seaweed (Nori)
2 cups Water
½ cup of Heavy cream
Crushed red pepper
Salt
Soy sauce
Turmeric
Coriander powder
Total cooking time:
30 mins
Recipe:
30 mins
Recipe:
- Thoroughly wash the rice around three times
- Using a rice cooker, pour two times water for each cup of rice
- While the rice is cooking, pour tomato purée in a medium sized pot over low to medium heat
- After the purée has reduced by around half its volume, take off heat, mix with heavy cream. add in 2 tablespoons of salt, and 1 teaspoon of each spice, as well as 1 tablespoon soy sauce
- Once thoroughly mixed, add the drained chickpeas and place back on the stove on low heat
- Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking
- Place a sheet of seaweed over the plastic and use your hands (dipped in cold water) to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom
- Arrange Channa Masala across the center of the rice
- Lift the mat and roll over the Channa Masala once and press down
- Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll, moisten with a little water to help seal
- Cut into smaller pieces with a large knife, and enjoy with soy sauce