00:00Now you can add the garbanzo beans. Beans, beans, beans, beans. Hi, I'm Natasha. I'm
00:07Mabel. Welcome to my kitchen sink. Today we'll be making chana masala and chapati.
00:12It's one of our family favorites. A true classic. If you haven't subscribed
00:16already, don't forget to subscribe down below. We already had most of the
00:21ingredients but you can make this for under $10. I'm gonna start making the
00:25chana masala and chopping all the vegetables. In our family we actually
00:28call it chole but the common name is chana masala. It's definitely a family dish
00:33for us. You know, we would eat it when we would go visit our grandma and during the
00:37holidays with all our cousins. She always made it at least once because our entire
00:41family loves this dish and it's always a crowd pleaser. We got this recipe from our
00:46mom. It's kind of been modified as it's been passed down so my mom has made some
00:52alterations to it. I'm usually the chopper but today I am on the dough duty so she's
00:58gonna be chopping. I'm so nervous. So many people watching. Hope I can make
01:04everyone proud. You've already failed me. Mabel definitely chops things better so if
01:09it has to do with like garlic or onions I always just give her that task. Yes
01:15otherwise I'm a backseat cook and I'll hover while she chops onions. She really
01:19doesn't like large pieces of onion. I hate it. The last time we made this was when our older
01:25sister was visiting so we had it as a family. We like to kind of have a little
01:30New York family gathering. Today we are doubling this recipe so we can eat it all
01:36week.
01:41So I just finished chopping all the vegetables and now I'm gonna start making
01:46the dough for the chapati.
01:58So all the ingredients are in and now for the part that I hate mixing everything
02:02together and making a nice smooth dough ball. And yes my hands are clean.
02:14Doughball all done. Natasha where are you? There are a fair amount of spices that go into this
02:20and ingredients so sometimes it's easier for me to read them off to her and tell
02:25her to add more or you added too much. Our favorite part of our kitchen is our spice
02:32cabinet. Which resides over here. We have a lot of spices in our cabinet. It's pretty
02:40much a reflection of our mom because we have it organized exactly like hers. Shout
02:44out to our mom for being the best cook ever and teaching us everything. We gave
02:49her such a hard time. She did a great job teaching us before we moved to New York.
02:53Yeah. It was worth it.
02:57Our dream kitchen would have a huge island with storage in it. We would have probably
03:02more than one oven. And what is it? A French door fridge? Yes. Granite countertops. Granite countertops.
03:10Stainless steel, everything. A dog running around the bottom eating the scraps. Ideal.
03:16I think I'm sweating along with these onions. Same. Now you can add the grabonzo beans.
03:23So this part of the recipe we were really surprised when we first learned it
03:27because we put tea bags in it and apparently that's the thing you do. It makes a big
03:33difference. Just regular black tea. Night night. Oh my god. Put the tea bags to bed.
03:41ASMR. Now you're going to do four teaspoons of jiradana powder. Half a teaspoon chili powder.
03:52A teaspoon of salt. And then half a teaspoon cream of tartar. A lot of people are really
03:59apprehensive about learning how to cook if they didn't, you know, necessarily grow up
04:04around it or if they just don't like to cook in general. We always suggest that find a recipe or
04:09a food dish that you like and learn how to make it. And eventually, after you keep doing that with
04:14your dishes, you're going to like stockpile all of your ingredients so it gets to the point where
04:18you're barely going grocery shopping because you have the majority of stuff. Guys, this apartment is
04:23about to smell really good. I mean anytime there's like cumin, it just smells so good. Very fragrant.
04:33Time to destroy these chickpeas. You mash like about a third of the chickpeas, it kind of thickens it
04:40up a little bit. Yum. I added two to one grab myself. Good. Okay, so the dough has rested and
04:50it's now good
04:51to make into smaller balls and then roll out. And I'm right here ready to flip the chapatis. I feel
05:00like
05:00if any auntie is watching this, they're going to be judging extra hard right now because these are
05:05not going to be perfect chapatis. I do not have the experience of an auntie. You're going to disappoint
05:10all the aunties. I'm going to disappoint all the aunties.
05:18This little ear right here would never happen with my mom. All right, ready? Yep.
05:42Plated it up. One chapati for each of us. Put some fresh cilantro right on top of the chole with
05:49a little bit of lime or lemon.
05:53With Indian food, you traditionally eat with your hands. So that's what we're going to do.
06:01Killed it. Still not as good as when our mom makes it, but like, I feel like every time we
06:08make this,
06:08we're getting a little bit closer. We're getting a little bit better. We love making this dish because
06:12it's one of our family favorites and it obviously tastes great, but also it's just a classic South Asian
06:18dish. It brings us back to being home just because it is one of our favorites and we just grew
06:24up eating
06:24it. So it feels very nostalgic and comforting to make this and eat it. Good job team.
06:33Thanks for watching this episode of My Kitchen Sink. To subscribe to Refinery29, click here.
06:37To watch more videos, click here. And you can get the full recipe down below.
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