Puri chana

Name: Puri chana
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup Split Bengal Gram soaked; 1 inch piece Ginger; 2-3 Garlic; 1 tablespoon Coriander powder; 1 tablespoon Cumin powder; 1 teaspoon Red chilli powder; 1/4 teaspoon Turmeric powder; 1/4 teaspoon Dry mango powder (amchur); 1 tablespoon Cumin seeds; 1 1/2 tablespoons Oil; 2 Green chillies slit; 1 Tomato quartered; 1/2 teaspoon medium Garam masala powder; 1 cup Whole wheat flour (atta); 2 tablespoon Semolina (rava/suji); to taste Salt; as required Oil to deep fry

Preeti jain @preetojain0

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Preeti jain @preetojain0

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Ingredients

15mint

4 servings

3/4 cup Split Bengal Gram soaked
1 inch pieceGinger
2-3 Garlic
1 tablespoon Coriander powder
1 tablespoon Cumin powder
1 teaspoon Red chilli powder
1/4 teaspoon Turmeric powder
1/4 teaspoon Dry mango powder (amchur)
1 tablespoonCumin seeds
1 1/2 tablespoonsOil
2Green chillies slit
1Tomato quartered
1/2 teaspoon medium Garam masala powder
Puri
1 cup Whole wheat flour (atta)
2 tablespoonSemolina (rava/suji)
to tasteSalt
as required Oil to deep fry

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Steps

15mint

1

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 powder
2

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.
3

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.
4

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