Makes 8 baos

Ingredients

Chana Masala Filling:

• 1, 8 oz can garbanzo beans, drained

• 1/2 red onion

• 2 fresh tomatoes or 1/2 cup canned tomatoes

• 6 cloves garlic

• 1-inch piece ginger

• 2 tbsp neutral oil

• 2 tsp cumin seeds

• 1 dried red chili

• 1/2 tsp turmeric powder

• 2 tsp Kashmiri red chili powder

• 2 tsp coriander powder

• 1.5 tsp cumin powder

• 1 tsp garam masala

• Salt, to taste

• Juice of 1/2 lime

• Chopped fresh cilantro, for garnish
  
  

Pickled Radish (Quick Lime Pickle):

• 1 small red or daikon radish, thinly sliced

• 1-2 tsp lime juice

• Pinch of salt
  
  

Bao Buns:

• Soft steamed bao buns

Method

1. Make the Chana Filling

1. Drain chickpeas and set aside.

2. Blend onions. Set aside. Blend tomatoes, garlic, and ginger into one smooth paste.

3. Heat neutral oil in a pan. Add dried chili and cumin seeds; cook until fragrant.

4. Add onion paste and cook on low until lightly caramelized.

5. Stir in tomato/garlic/ginger paste, turmeric, chili powder, coriander, cumin, and salt. Cook 8–10 minutes until oil separates slightly, adding a splash of water if needed.

6. Add chickpeas and 2–3 tbsp water for a thick, spoonable consistency. Cover and cook for 5–7 minutes to combine flavors.

7. Remove from heat, stir in garam masala and lime juice. Let cool slightly before filling bao.
   
   

2. Make the Quick Pickled Radish/Onion

1. Thinly slice radish/onion.

2. Toss with lime juice and a pinch of salt.

3. Let sit for 10 minutes while you assemble the bao.
   
   

3. Assemble the Bao

1. Steam or warm bao buns.

2. Spoon thick chana filling into each bao.

3. Top with lightly pickled radish/onion and fresh cilantro.

4. Serve with a lime wedge.