Chana Masala & Poori
Directions
- 1In a frying pan, add cinnamon sticks, cloves, green cardamom, black peppercorn, cumin seeds, coriander seeds, black cardamom, Kashmiri red chillies, dried red chillies, bay leaves, and fennel seeds. Mix well and dry roast on low flame until fragrant (2-3 minutes).
- 2Let it cool.
- 3In a grinder jug, add the roasted spice and grind well to make a powder. Set aside.
- 4In a wok, add cooking oil, carom seeds, and cumin seeds. Mix well.
- 5Add onion, mix well, and fry until light golden.
- 6Add prepared spice mix (2 tbs or to taste), turmeric powder, pink salt, dried mango powder, dried fenugreek leaves, and red chili powder. Mix well.
- 7Gradually add warm water, mix well, and cook on low flame for 2-3 minutes.
- 8Add pureed tomato and ginger garlic paste, mix well, and cook on medium flame until oil separates (4-5 minutes).
- 9Add boiled chickpeas and mix well.
- 10Add chickpea water and mix well.
- 11Add water and mix well. Cover and cook on low flame for 8-10 minutes, then mash slightly with a masher.
- 12Add fresh coriander and green chilies. Cover and cook on low flame for 1-2 minutes.
- 13Garnish with fresh coriander and serve!
- 14In a bowl, add yogurt and semolina. Mix well, cover, and let it rest for 5 minutes.
- 15Add all-purpose flour, pink salt, baking powder, and cooking oil. Mix well.
- 16Gradually add water and knead until dough is formed.
- 17Grease with cooking oil, cover, and let it rest for 1 hour.
- 18Knead the dough again until smooth.
- 19Grease hands with oil, take a small dough ball (90g), make a ball, and roll out with a greased rolling pin.
- 20In a wok, heat cooking oil and fry on medium flame until golden and crispy (makes 7-8).
- 21Serve choley with puri.
Ingredients
- 2 Darchini (Cinnamon sticks)
- 4 to 5 Laung (Cloves)
- 4 to 5 Hari elaichi (Green cardamom)
- 1 tsp Sabut kali mirch (Black peppercorns)
- 0.5 tbs Zeera (Cumin seeds)
- 1 tbs Sabut dhania (Coriander seeds)
- 1 Badi elaichi (Black cardamom)
- 2 Kashmiri lal mirch (Kashmiri red chillies) deseeded
- 3 to 4 Sukhi lal mirch (Dried red chillies)
- 2 Tez patta (Bay leave)
- 1.5 tsp Saunf (fennel seeds)
- 3 to 4 tbs Cooking oil
- 0.25 tsp Ajwain (Carom seeds)
- 0.5 tbs Zeera (Cumin seeds)
- 2 to 3 medium Pyaz (Onion) finely chopped
- 0.5 tsp Haldi powder (Turmeric powder)
- 1 tsp Himalayan pink salt
- 1.5 tsp Khatai powder (Dried mango powder)
- 1 tsp Kasuri methi (Dried fenugreek leaves)
- 1 tsp Lal mirch powder (Red chilli powder)
- 1 cup Warm water
- 1.5 cup Tamatar (Tomato) pureed
- 2 tbs Adrak lehsan paste (Ginger garlic paste)
- 2 cups Choley (Chickpea) boiled
- 1.5 cup Chickpea water
- 1 cup Water
- 1 to 2 tbs Hara dhania (Fresh coriander) chopped
- 2 to 3 Hari mirch (Green chillies)
- 1 to 2 tbs Hara dhania (Fresh coriander) chopped
- 0.5 cup Dahi (Yogurt)
- 0.25 cup Sooji (Semolina)
- 2.5 cups Maida (All-purpose flour)
- 1 tsp Himalayan pink salt
- 0.5 tsp Baking powder
- 1 tsp Cooking oil
- 0.5 cup Water
- 1 tsp Cooking oil
- 1 for frying Cooking oil
Equipment
frying pangrinderwokmasherrolling pin
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