# Chana Masala & Poori

A recipe for a delicious and flavourful Chana Masala served with fluffy Poor

- Servings: 8 servings
- Total time: 70 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. In 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. Let it cool.
3. In a grinder jug, add the roasted spice and grind well to make a powder. Set aside.
4. In a wok, add cooking oil, carom seeds, and cumin seeds. Mix well.
5. Add onion, mix well, and fry until light golden.
6. Add prepared spice mix (2 tbs or to taste), turmeric powder, pink salt, dried mango powder, dried fenugreek leaves, and red chili powder. Mix well.
7. Gradually add warm water, mix well, and cook on low flame for 2-3 minutes.
8. Add pureed tomato and ginger garlic paste, mix well, and cook on medium flame until oil separates (4-5 minutes).
9. Add boiled chickpeas and mix well.
10. Add chickpea water and mix well.
11. Add water and mix well. Cover and cook on low flame for 8-10 minutes, then mash slightly with a masher.
12. Add fresh coriander and green chilies. Cover and cook on low flame for 1-2 minutes.
13. Garnish with fresh coriander and serve!
14. In a bowl, add yogurt and semolina. Mix well, cover, and let it rest for 5 minutes.
15. Add all-purpose flour, pink salt, baking powder, and cooking oil. Mix well.
16. Gradually add water and knead until dough is formed.
17. Grease with cooking oil, cover, and let it rest for 1 hour.
18. Knead the dough again until smooth.
19. Grease hands with oil, take a small dough ball (90g), make a ball, and roll out with a greased rolling pin.
20. In a wok, heat cooking oil and fry on medium flame until golden and crispy (makes 7-8).
21. Serve choley with puri.

## Equipment

- frying pan
- grinder
- wok
- masher
- rolling pin

## Source

- Original video: https://www.youtube.com/watch?v=A7be7MxdTY8&pp=ygUGcmVjaXBl
- Recipe page: https://www.cliprecipe.com/recipe/07e3a9c3-8996-4b57-9b25-ddb1418d9dc7
- Extracted: 2025-01-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt