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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

  • 2 cups boiled channa
  • 1 Knorr chicken cube
  • Red Chillies
  • 2 tbsps Roasted cumin/zeera
  • 2 tbsps crushed cumin
  • 1 chopped onion
  • 1 chopped tomato
  • Boiled potatoes cut in small cubes
  • Chaat masala
  • Paapri
  • Sweetened Yogurt:
  • 1 cup yogurt
  • 4 tbsp sugar
  • Green Chutney:
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 5-6 green chillies
  • 1 tsp black salt
  • 2 tbsp imli pulp
  • Imli chutney:
  • 1 cup Imli pulp
  • 1/2 cup Jaggery (gurh)
  • 1/2 tsp Black salt
  • 1 tsp roasted cumin
  • 1/2 tsp dry ginger powder
  • Special chaat masala:
  • Roasted cumin 1tbsp
  • Roasted red chilli 1tbsp
  • Khatai powder 1tsp
  • Black salt 1tsp

METHOD

  • In a dish, layer boiled 2cups channa sprinkle chaat masala, roasted nd crushed zeera, red chillies (bhuna kutta zeera mirch)
  • dissolve 1 knorr cube in 2tbsp warm water mix them in channa
  • now pour sweetened yogurt imli chutney then green chutney
  • add onion then layer boiled potatoes small cubes then tomatoes and onion
  • then again sprinkle chaat masala pour chutneys sweetened yogurt garnish with papri onion tomatoes coriander nd more chat masala nd roasted crushed cumin nd red chillies.
  • Green chutney: In a blender, put mint leaves, coriander, green chillies, roasted cumin, black salt and imli pulp. Blend it till a paste is formed.
  • Imli chutney: Take a pan, add imli pulp, jaggery, black salt, roasted cumin, dry ginger powder and let it cook for 20 mins before removing it from heat and setting it aside.
  • Special chaat masala: Take roasted cumin, roasted red chillies, some khatai powder and black salt. Grind them all together and save them in an airtight jar.

Karachi Style Channa Chaat