Beetroot puri with white chana

Name: Beetroot puri with white chana
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For preparing poori; 1 bowl wheat flour; 1 tbsp semolina; 1 beetroot; As Per Taste Salt; 2 tbsp cooking oil for moyan; As Required Water; For making chana; 1 bowl chana; As Required Water; As Per Taste Salt; 2 big cardamoms; 1 bay leaves; For preparing tadka; 1 big onion; 2 big tomatoes; 1 piece ginger; 4-6 pods garlic; 2 Green chilli; 2 tbsp chopped coriander leaves; As per taste Salt; 1/2 tsp cumin seeds; 1/ 4 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp coriander seeds powder; 1/4 tsp garam masala; 2 tb sp cooking oil; 1 tsp chana masala; For Other; as per requirement Cooking Oil for deep frying

Aruna Thapar @Arunathapar27

New Delhi

#ESR
lovely crimson-colored pooris made with beetroot puree, whole wheat flour, herbs and spices. They can be made for eid, breakfast or brunch or can be packed in lunch box with a side veggie dish or curry. A fulfilling meal after a fast.

Aruna Thapar @Arunathapar27

Saved

Ingredients

30 minutes

2 servings

For preparing poori
1 bowlwheat flour
1 tbspsemolina
1beetroot
As Per TasteSalt
2 tbspcooking oil for moyan
As RequiredWater
For making chana
1 bowlchana
As RequiredWater
As Per TasteSalt
2 big cardamoms
1bay leaves
For preparing tadka
1 big onion
2 big tomatoes
1 piece ginger
4-6 podsgarlic
2Green chilli
2 tbspchopped coriander leaves
As per tasteSalt
1/2 tspcumin seeds
1/ 4 tspred chilli powder
1/4 tspturmeric powder
1/4 tspcoriander seeds powder
1/4 tspgaram masala
2 tbsp cooking oil
1 tspchana masala
For Other
as per requirementCooking Oil for deep frying

Saved

Steps

30 minutes

1

Wash and Soak chickpea in water for 10 hours. Boil in a pressure cooker with salt, cardamom, and Bay leaves till 5 whistles. Switch off the flame and let pressure release automatically.
2

Peel wash and Chop onion, ginger garlic, green chili, and tomatoes. Transfer it to a mixer and grind to a fine paste.
3

Heat cooking oil in a wok. Add cumin seeds and when cumin seeds splutter put finely grinded masala and cook on low flame till it leaves the sides. Now add all dry masale and mix well. Saute for 30 seconds. Now add all dry masale and mix well.
4

Add boiled chana and cook on low flame till it turns thick and is done.
5

Transfer it in a serving bowl.
6

Add wheat flour and semolina to a mixing bowl. Wash, peel, and grated beetroot. Add salt, red chili powder, and carrom seeds and mix well. Add cooking oil for moyan and mix.
7

Now knead the dough by adding water slowly. Keep aside 15 minutes covered. Now knead again for 2-3 minutes. Divide the dough into 10 equal balls
8

Heat oil in a wok. Roll puries and deep fry till golden brown colour. Likewise make all the poories. Remove it in a plate.
9

Now serve hot with white chana curry. Sn delicious meal for eid.