Chana Puri

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)