Kale Chane with Rajgira Poori Ideal meal during the vrat days. This recipe is from FoodFood TV channel By Sanjeev Kapoor 10 Apr 2015 in Recipes Course New Update Main Ingredients Black Bengal gram (kala chana), Amaranth Cuisine Punjabi Course Snacks and Starters Prep Time 7-8 hour Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Kale Chane with Rajgira Poori 1 1/2 cups Black Bengal gram (kala chana) soaked overnight, drained and boiled in fresh wate 1 cup Amaranth (rajgira) flour Oil 1 tbsp +1 tsp + for deep-frying 1 teaspoon Cumin seeds 1 tablespoon Ginger finely chopped 1 tablespoon Coriander powder to taste Black salt 1/2 teaspoon Red chilli powder 1/4 cup Black gram stock 1/2 medium Potato boiled and peeled to taste Salt Method Advertisment Heat 1 tbsp oil in a non-stick pan, add cumin seeds and once the seeds change colour, add ginger and sauté for ½ a minute. Add coriander powder and mix well. Heat sufficient oil in a kadai. Add black gram, black salt, red chilli powder and black Bengal gram stock to the pan and mix well. Cook till the black gram is done. Put amaranth flour into a bowl, grate potato into it. Add salt and mix well. Add ½ cup water and knead into a soft dough. Add 1 tsp oil and knead again. Divide the dough into equal portions, shape them into balls and roll out into small pooris. Deep-fry pooris in hot oil till brown and crisp on both the sides. Drain on absorbent paper. Transfer the chane into a serving bowl, place it on one side of the serving plate, place fried pooris on the other side and serve immediately. Nutrition Info Calories 2182 Carbohydrates 282.9 Protein 90.8 Fat 76.6 #Amaranth #Black Bengal gram (kala chana) #Coriander powder #Cumin seeds #Ginger #Oil #Potato #Red chilli powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article