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Chana Puri

Delicious chana dal served with crisp puris - just watch the kids finish them. A street food that will definitely break all your dieting rules. Chana Puri, a popular street food and is undeniably the most tempting delicacy you can find

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Chana Puri
Main Ingredients Split Bengal Gram
Cuisine Punjabi
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Chana Puri

  • 3/4 cup Split Bengal Gram soaked

Method

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  1. Pound the ginger and garlic to a fine paste. Drain the split Bengal gram, add two and half cups of water and salt and cook till done.
  2. Drain and reserve the cooking liqueur. Mix together the coriander, cumin, red chilli, turmeric and dried mango powders.
  3. Dry roast the cumin seeds and dried pomegranate seeds separately. Cool and grind them together to a powder. Heat one tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste. Stir-fry briefly.
  4. Add the mixed spice powder and stir-fry for half a minute. Stir in quarter cup of the reserved cooking liqueur and cook for two minutes.
  5. Add the cooked grams, salt, half a cup of the reserved cooking liqueur and cook on high heat for three to four minutes, stirring occasionally.
  6. Top it with the tomato, sprinkle garam masala powder, roasted pomegranate seed-cumin powder. Heat the remaining oil and pour over the prepared grams. Stir well and adjust the seasoning.
  7. For puris, knead the flour and semolina with salt and enough water to a semi soft dough. Cover with a damp cloth and rest for half an hour.
  8. Divide into twelve equal portions and roll out each portion into a puri. Heat oil in a non-stick kadai and deep fry the puris on medium heat till golden.
  9. Drain on absorbent paper. Serve hot with the chana.

Nutrition Info

Calories 1767
Carbohydrates 219.6
Protein 54.9
Fat 74.5
Other Fiber 30.2gm
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