“Vegan Pakistani Brunch Delight: Aromatic Shakarparas & Tasty Chana Masala”
A flavorful pakistani brunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- For Shakarparas:
- Whole wheat flour (gehun ka atta)
- Sugar
- Oil (for frying) For Chana Masala:
- Chickpeas (canned or soaked)
- Tomatoes
- Onion
- Green chili pepper
- Ginger
- Garlic
- Turmeric powder
- Coriander powder
- Cumin powder
- Red chili powder
- Salt
- Garam masala
- Fresh cilantro (for garnish)
Instructions
- For Shakarparas:
- Mix whole wheat flour and sugar in a bowl, adding water to create a stiff dough. Knead until smooth.
- Divide the dough into smaller portions, roll out thinly, and cut into triangles or squares.
- Fry the shapes in hot oil until golden brown, then drain on paper towels. For Chana Masala:
- Blend tomatoes, onion, green chili pepper, ginger, and garlic to create a smooth paste.
- Heat oil in a pan, add cumin seeds, and let them sizzle for 30 seconds.
- Add the paste, cook for 5 minutes, then stir in turmeric powder, coriander powder, cumin powder, red chili powder, salt, and garam masala.
- Add chickpeas, and let it simmer until the sauce thickens. Garnish with fresh cilantro before serving.
Chef’s Insight
This Vegan Pakistani Brunch is an excellent way to experience the vibrant flavors of Pakistan while catering to dietary restrictions.
Notes
This recipe is easy to follow and perfect for beginners or those new to Pakistani cuisine.