How to make 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
This recipe is from the book Fun Food For Fussy Kids.
Main Ingredients : Split Bengal Gram,
Cuisine : Punjabi
Course : Snacks and Starters
For more recipes related to Chana Puri checkout Dal Kabab, Ambe Dal, Masala Vadai, Aambode . You can also find more Snacks and Starters recipes like Green Desi Pan Cake Egg Chops Chicken Cutlet Sada Sandwich - SK Khazana
Chana Puri Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chana Puri Recipe
Split Bengal Gram soaked 3/4 cup
Ginger 1 inch piece
Garlic 2-3 cloves
Salt to taste
Coriander powder 1 tablespoon
Cumin powder 1 tablespoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Dry mango powder (amchur) 1/4 teaspoon
Cumin seeds 1 tablespoon
Dried pomegranate seeds (anardana) 1/2 tablespoon
Oil 1 1/2 tablespoons
Green chillies slit 2
Tomato quartered 1 medium
Garam masala powder 1/2 teaspoon
Puris
Whole wheat flour (atta) 1 cup
Semolina (rawa/suji) 2 tablespoons
Salt to taste
Oil to deep fry
Method
Step 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.
Step 2
Drain and reserve the cooking liqueur. Mix together the coriander, cumin, red chilli, turmeric and dried mango powders.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 9
Drain on absorbent paper. Serve hot with the chana.
Nutrition Info
Calories : 1767 Kcal
Carbohydrates : 219.6 gm
Protein : 54.9 gm
Fat : 74.5 gm
Other : 30.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
