Chana Puri Recipe

Instructions

• Wash and soak dhal for atleast 4 hours
• In a large bowl, sift flour and add salt to taste
• Dissolve 1 tbsp of instant yeast and 1/2 tbsp of sugar in half cup of warm water and leave to rest for 10 minutes
• Pour the yeast mixture in the flour and add water gradually until a thick batter is obtained (Note: The batter should be similar to the texture of a pancake batter but thick)
• Reserve in a dry warm place for 3 to 4 hours for the batter to rise
• Pour the soaked dhal and potato (cut into small cubes) in a pressure cooker
• Add 1 cup of water
• Add salt to taste and set to cook for 15 minutes
• Drain excess water first if present
• Crush the dhal and potato using a large spoon (the dhal and potato should be well cooked and easy to crush with a spoon)
• Heat 3 tbsp of oil over medium heat
• Add the diced onion
• Add 2 tsp of garam masala
• Add 2 tsp of turmeric powder
• Stir in the dhall and potato mixture and leave on low heat for 3 minutes (add more salt according to your taste)
• Allow to cool down and sprinkle finely chopped coriander
• Mix and roll into small size ball shapes
• Dip one at a time in the batter and coat well
• Heat a pan with oil and when hot enough drop the chana dhal balls coated in batter each at a time
• When they turn slightly brown, remove and strain on paper towel
• Serve pipping hot with green chilli paste and rougaille (Tomato based sauce)