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Kale Chane with Rajgira Poori

Ideal meal during the vrat days. This recipe is from FoodFood TV channel

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Kale Chane with Rajgira Poori
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
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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

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  1. 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.
  2. Heat sufficient oil in a kadai.
  3. 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.
  4. 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.
  5. Divide the dough into equal portions, shape them into balls and roll out into small pooris.
  6. Deep-fry pooris in hot oil till brown and crisp on both the sides. Drain on absorbent paper.
  7. 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
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