Sholay Puria/ chickpea curry with puria

Name: Sholay Puria/ chickpea curry with puria
Total time: 3600 s
Yield: 5 servings
Cuisine: British
Ingredients: 1 cup dried chickpeas or 1 tinned chickpea; 2 potatoes; 1 brown onion; 1/2 tinned tomatoes; 6 inches ginger; 4 cloves garlic; 3 chillis (to taste); 1/2 tsp salt; 1 tsp garam masala; 1 tsp turmeric; 1 tsp paprika; Fresh coriander; Roti flour (whole meal/ chukki/ Canadian); Vegetable oil

Cupboardrecipes @cook_23135796

#mycookbook

Cupboardrecipes @cook_23135796

Saved

Ingredients

1 hour

5 servings

Chickpea curry
1 cupdried chickpeas or 1 tinned chickpea
2potatoes
1brown onion
1/2tinned tomatoes
6 inchesginger
4 clovesgarlic
3chillis (to taste)
1/2 tspsalt
1 tspgaram masala
1 tspturmeric
1 tsppaprika
Fresh coriander
Puria
Roti flour (whole meal/ chukki/ Canadian)
Vegetable oil

Saved

Steps

1 hour

1

Soak 1 cup chickpeas overnight, or steam cook in hotpot for 20 minutes. If using tinned chickpeas just drain and heat in microwave for 1 minute.
2

In a wide pan heat 3 tbsp vegetable oil, add chopped ginger once light brown, add garlic and chilli and cook until brown. Add sliced onion and cook until brown.
3

Add salt and spices. Add tomatoes and stir through. Cook for a further 10 minutes.
4

Add chickpeas and chopped potatoes. Cook until potatoes soften, approximately 15 minutes. Season with chopped coriander and set aside.
5

Mix flour with water until dough forms a ball. Heat 3 cups of oil in a wok.
6

Take a small amount of dough, make a small ball. Roll out into a circular shape. This is your puri uncooked. Place gently into hot oil. Cook for 30 seconds and turn over to other side to cook. This is your cooked puri.