Chana Masala & Poori

70 mins
Serves 8
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Directions

  1. 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).
  2. 2In 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).
  3. 3In 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).
  4. 4Let it cool.
  5. 5Let it cool.
  6. 6Let it cool.
  7. 7In a grinder jug, add the roasted spice and grind well to make a powder. Set aside.
  8. 8In a grinder jug, add the roasted spice and grind well to make a powder. Set aside.
  9. 9In a grinder jug, add the roasted spice and grind well to make a powder. Set aside.
  10. 10In a wok, add cooking oil, carom seeds, and cumin seeds. Mix well.
  11. 11In a wok, add cooking oil, carom seeds, and cumin seeds. Mix well.
  12. 12In a wok, add cooking oil, carom seeds, and cumin seeds. Mix well.
  13. 13Add onion, mix well, and fry until light golden.
  14. 14Add onion, mix well, and fry until light golden.
  15. 15Add onion, mix well, and fry until light golden.
  16. 16Add prepared spice mix (2 tbs or to taste), turmeric powder, pink salt, dried mango powder, dried fenugreek leaves, and red chili powder. Mix well.
  17. 17Add prepared spice mix (2 tbs or to taste), turmeric powder, pink salt, dried mango powder, dried fenugreek leaves, and red chili powder. Mix well.
  18. 18Add prepared spice mix (2 tbs or to taste), turmeric powder, pink salt, dried mango powder, dried fenugreek leaves, and red chili powder. Mix well.
  19. 19Gradually add warm water, mix well, and cook on low flame for 2-3 minutes.
  20. 20Gradually add warm water, mix well, and cook on low flame for 2-3 minutes.
  21. 21Gradually add warm water, mix well, and cook on low flame for 2-3 minutes.
  22. 22Add pureed tomato and ginger garlic paste, mix well, and cook on medium flame until oil separates (4-5 minutes).
  23. 23Add pureed tomato and ginger garlic paste, mix well, and cook on medium flame until oil separates (4-5 minutes).
  24. 24Add pureed tomato and ginger garlic paste, mix well, and cook on medium flame until oil separates (4-5 minutes).
  25. 25Add boiled chickpeas and mix well.
  26. 26Add boiled chickpeas and mix well.
  27. 27Add boiled chickpeas and mix well.
  28. 28Add chickpea water and mix well.
  29. 29Add chickpea water and mix well.
  30. 30Add chickpea water and mix well.
  31. 31Add water and mix well. Cover and cook on low flame for 8-10 minutes, then mash slightly with a masher.
  32. 32Add water and mix well. Cover and cook on low flame for 8-10 minutes, then mash slightly with a masher.
  33. 33Add water and mix well. Cover and cook on low flame for 8-10 minutes, then mash slightly with a masher.
  34. 34Add fresh coriander and green chilies. Cover and cook on low flame for 1-2 minutes.
  35. 35Add fresh coriander and green chilies. Cover and cook on low flame for 1-2 minutes.
  36. 36Add fresh coriander and green chilies. Cover and cook on low flame for 1-2 minutes.
  37. 37Garnish with fresh coriander and serve!
  38. 38Garnish with fresh coriander and serve!
  39. 39Garnish with fresh coriander and serve!
  40. 40In a bowl, add yogurt and semolina. Mix well, cover, and let it rest for 5 minutes.
  41. 41In a bowl, add yogurt and semolina. Mix well, cover, and let it rest for 5 minutes.
  42. 42In a bowl, add yogurt and semolina. Mix well, cover, and let it rest for 5 minutes.
  43. 43Add all-purpose flour, pink salt, baking powder, and cooking oil. Mix well.
  44. 44Add all-purpose flour, pink salt, baking powder, and cooking oil. Mix well.
  45. 45Add all-purpose flour, pink salt, baking powder, and cooking oil. Mix well.
  46. 46Gradually add water and knead until dough is formed.
  47. 47Gradually add water and knead until dough is formed.
  48. 48Gradually add water and knead until dough is formed.
  49. 49Grease with cooking oil, cover, and let it rest for 1 hour.
  50. 50Grease with cooking oil, cover, and let it rest for 1 hour.
  51. 51Grease with cooking oil, cover, and let it rest for 1 hour.
  52. 52Knead the dough again until smooth.
  53. 53Knead the dough again until smooth.
  54. 54Knead the dough again until smooth.
  55. 55Grease hands with oil, take a small dough ball (90g), make a ball, and roll out with a greased rolling pin.
  56. 56Grease hands with oil, take a small dough ball (90g), make a ball, and roll out with a greased rolling pin.
  57. 57Grease hands with oil, take a small dough ball (90g), make a ball, and roll out with a greased rolling pin.
  58. 58In a wok, heat cooking oil and fry on medium flame until golden and crispy (makes 7-8).
  59. 59In a wok, heat cooking oil and fry on medium flame until golden and crispy (makes 7-8).
  60. 60In a wok, heat cooking oil and fry on medium flame until golden and crispy (makes 7-8).
  61. 61Serve choley with puri.
  62. 62Serve choley with puri.
  63. 63Serve choley with puri.

Ingredients

  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 4 to 5 Laung (Cloves)
  • 4 to 5 Laung (Cloves)
  • 4 to 5 Laung (Cloves)
  • 4 to 5 Hari elaichi (Green cardamom)
  • 4 to 5 Hari elaichi (Green cardamom)
  • 4 to 5 Hari elaichi (Green cardamom)
  • 1 tsp Sabut kali mirch (Black peppercorns)
  • 1 tsp Sabut kali mirch (Black peppercorns)
  • 1 tsp Sabut kali mirch (Black peppercorns)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 1 Badi elaichi (Black cardamom)
  • 1 Badi elaichi (Black cardamom)
  • 1 Badi elaichi (Black cardamom)
  • 2 Kashmiri lal mirch (Kashmiri red chillies) deseeded
  • 2 Kashmiri lal mirch (Kashmiri red chillies) deseeded
  • 2 Kashmiri lal mirch (Kashmiri red chillies) deseeded
  • 3 to 4 Sukhi lal mirch (Dried red chillies)
  • 3 to 4 Sukhi lal mirch (Dried red chillies)
  • 3 to 4 Sukhi lal mirch (Dried red chillies)
  • 2 Tez patta (Bay leave)
  • 2 Tez patta (Bay leave)
  • 2 Tez patta (Bay leave)
  • 1.5 tsp Saunf (fennel seeds)
  • 1.5 tsp Saunf (fennel seeds)
  • 1.5 tsp Saunf (fennel seeds)
  • 3 to 4 tbs Cooking oil
  • 3 to 4 tbs Cooking oil
  • 3 to 4 tbs Cooking oil
  • 0.25 tsp Ajwain (Carom seeds)
  • 0.25 tsp Ajwain (Carom seeds)
  • 0.25 tsp Ajwain (Carom seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 2 to 3 medium Pyaz (Onion) finely chopped
  • 2 to 3 medium Pyaz (Onion) finely chopped
  • 2 to 3 medium Pyaz (Onion) finely chopped
  • 0.5 tsp Haldi powder (Turmeric powder)
  • 0.5 tsp Haldi powder (Turmeric powder)
  • 0.5 tsp Haldi powder (Turmeric powder)
  • 1 tsp Himalayan pink salt
  • 1 tsp Himalayan pink salt
  • 1 tsp Himalayan pink salt
  • 1.5 tsp Khatai powder (Dried mango powder)
  • 1.5 tsp Khatai powder (Dried mango powder)
  • 1.5 tsp Khatai powder (Dried mango powder)
  • 1 tsp Kasuri methi (Dried fenugreek leaves)
  • 1 tsp Kasuri methi (Dried fenugreek leaves)
  • 1 tsp Kasuri methi (Dried fenugreek leaves)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 1 cup Warm water
  • 1 cup Warm water
  • 1 cup Warm water
  • 1.5 cup Tamatar (Tomato) pureed
  • 1.5 cup Tamatar (Tomato) pureed
  • 1.5 cup Tamatar (Tomato) pureed
  • 2 tbs Adrak lehsan paste (Ginger garlic paste)
  • 2 tbs Adrak lehsan paste (Ginger garlic paste)
  • 2 tbs Adrak lehsan paste (Ginger garlic paste)
  • 2 cups Choley (Chickpea) boiled
  • 2 cups Choley (Chickpea) boiled
  • 2 cups Choley (Chickpea) boiled
  • 1.5 cup Chickpea water
  • 1.5 cup Chickpea water
  • 1.5 cup Chickpea water
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 1 to 2 tbs Hara dhania (Fresh coriander) chopped
  • 1 to 2 tbs Hara dhania (Fresh coriander) chopped
  • 1 to 2 tbs Hara dhania (Fresh coriander) chopped
  • 2 to 3 Hari mirch (Green chillies)
  • 2 to 3 Hari mirch (Green chillies)
  • 2 to 3 Hari mirch (Green chillies)
  • 1 to 2 tbs Hara dhania (Fresh coriander) chopped
  • 1 to 2 tbs Hara dhania (Fresh coriander) chopped
  • 1 to 2 tbs Hara dhania (Fresh coriander) chopped
  • 0.5 cup Dahi (Yogurt)
  • 0.5 cup Dahi (Yogurt)
  • 0.5 cup Dahi (Yogurt)
  • 0.25 cup Sooji (Semolina)
  • 0.25 cup Sooji (Semolina)
  • 0.25 cup Sooji (Semolina)
  • 2.5 cups Maida (All-purpose flour)
  • 2.5 cups Maida (All-purpose flour)
  • 2.5 cups Maida (All-purpose flour)
  • 1 tsp Himalayan pink salt
  • 1 tsp Himalayan pink salt
  • 1 tsp Himalayan pink salt
  • 0.5 tsp Baking powder
  • 0.5 tsp Baking powder
  • 0.5 tsp Baking powder
  • 1 tsp Cooking oil
  • 1 tsp Cooking oil
  • 1 tsp Cooking oil
  • 0.5 cup Water
  • 0.5 cup Water
  • 0.5 cup Water
  • 1 tsp Cooking oil
  • 1 tsp Cooking oil
  • 1 tsp Cooking oil
  • 1 for frying Cooking oil
  • 1 for frying Cooking oil
  • 1 for frying Cooking oil

Equipment

frying pangrinderwokmasherrolling pin